BBQ Pork Ribs Recipe

#BBQ RIBS RECIPE#

BBQ Pork Ribs Recipe

Try this fabulous Côtes pork barbecue recipe for a culinary served from your own BBQ this summer!

Ingredients

4 lbs. thick and pork belly ribs
Barbecue sauce (smoked variety)
Red Wine
Ketchup
Worcestershire sauce
Honey
Leaves of fresh rosemary
Oregano flakes
Salt and pepper to taste
Corn starch or flour

No ingredient amounts are needed for this recipe. You adapt to your taste. (The more the better!) Four pounds of meat to feed four people who are hungry, unless you invited me, then you will need to double! :-)

Preparation

Begin by marinating the ribs, putting them fairly packed in a plastic bag or non-metal container. Sprinkle them with a large number of fresh rosemary leaves (dried rosemary leaves May be used, but the flavor will not be the same), oregano and pepper flakes (no salt for the moment), then coat generously with honey, barbecue sauce, ketchup and Worcestershire sauce.

Turn the ribs and repeat the same operation, then add red wine, is very careful not to wash the surface of the ribs (you must pay the wine in the corners of the container).

The wine should cover most of the coast. Let them marinated overnight in the refrigerator, carefully turning several times.

Prepare charcoal. You will need lots of pork because it takes more time than beef, and ribs should be cooked on the grill top of the grid if possible.

Method of cooking

After the meat is sustainable one side, turn around and put salt on this side, then repeat the salting, when the opposite side is also sealed. Then move the shores of the bay top of the grid for the remainder of cooking.

You will need to run quite a number of times to cook the ribs without burning. Check how well they are made by cutting a rib in the thickest part and control of color. If you prefer the meat juicy and then they will be ready when the flesh has an internal very light pink without blood at all, but it is up to you, for a really well done rib, but dry, the meat must be almost entirely white Inside.

About 5 minutes before ribs are done, for more honey on them, which helps melt.
Sauce:

While ribs are cooking all juice marinade in a skillet (it may be dimmed if you wish) and add 2 or 3 teaspoons of cornstarch or flour to the sauce thick. Bring to a boil, then simmer for a few minutes. Check the thickness of the sauce and add salt to taste. If you like thick, add cornstarch dissolved in any cold liquid (water or wine, etc.) to avoid the formation of all the pieces.

Note: To avoid a taste of cornstarch uncooked, add cornstarch at least 10 minutes before cooking is complete.

Finally, the ribs serve with the sauce in a bowl, add some good company with a glass or two of wine and all those pork chops barbecue recipe based on a hot summer evening!

There is nothing like a slab of ribs in this been done with barbecue pork chops recipe
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