Bbq Ribs Recipe - Easy Ways to Prepare Marinades

#BBQ RIBS RECIPE#
Easy Ways to Prepare Marinades
An easy way to prepare the marinade


1st Put all the ingredients required for a recipe in the bag


2nd Add meat. Shake thoroughly.


3rd Remove the air.


4th Put in refrigerator at least half a day on one day. (The minimum should be 1 or 2 hours)


5th Use as required in the recipe,


(one cup of marinade should be enough for 2 pounds of meat).
Some ideas for delicious marinades


(Be careful when you use the remains of marinade, because the marinade, which have been in contact with raw meat, more or less long period of time, may be infected with bacteria, which means that if you want to use the marinade as a sauce to be served with barbecue, you should have to boil it first, about 5 minutes would be fine.)


Marinades for meat


Mix olive oil, chopped garlic, lemon juice, fresh or dried thyme, salt and pepper. Mix 4 oz yogurt, 2 tbsp curry powder, 1 / 2 lemon juice, salt.


Marinade for fish
Olive oil with lemon juice, lime, herbs ..... Dill, oregano .... Cover the fish with this mixture. BBQ and serve with unraffined is coarse salt.


Marinade for the shrimp


Sprinkle shrimp with curry. Add the olive oil. Marinated allow at least 1 or 2 hours before the BBQ. Salt at the last minute.
The pork ribs


Pork ribs can be directly or barbecue can be boiled, stewed or earlier. Of course, is less tasty boiled before, but has the advantage, give less fatty meat. This is better for those on diet and better for the BBQ, as well as much less fat drop into the fire, cooking time BBQ will be shorter. Before cooking, allows stew pork ribs in Dutch oven or even in the oven dish in the oven. (It can be marinated pork ribs, before as well as cook. Do not cook in too much water that it is possible to taste the meat.)
A basic spare ribs recipe


(To use the pre-boiled pork ribs)
Ingredients for 4


12 cooked pork spare ribs


6 / 8 chopped tomatoes (2 / 3 square inch)


1 medium chopped onion


2 tbsp olive oil


3 cloves garlic, finely chopped


2tbsp fructose


4 tbsp sherry vinegar


1 tbsp Tomato


1 tsp ground Cumin
Preparation


Sweat onions in olive oil on high heat until translucent. Add tomatoes, garlic, fructose, sherry vinegar, Tomato paste, cumin, salt and pepper. Simmer on low heat about 30 minutes. Make sure that now and then stir with wooden spatulé so sure that it is not burning.


Put the pork rib BBQ grill and 5 / 7 minutes on each side depending on thickness of meat. During the process of cooking, brush the sauce on pork ribs several times.


(Use this recipe as a base and try their own recipes to the changing ingredients, which recipe.)
Provencal sandwich


Thin slices of marinated sirloin or filet mignon (1 / 3 inches) in olive oil and fresh thyme at least half a day before use. BBQ according to your taste. BBQ 2 slices French baguette or chick pea pancake 1 minute. Cut the tomato slices and cover with a piece of bread. Add salt and pepper. Add the pieces of meat. Add 1 tbsp aïoli. Cover with another slice of bread. (optional add rocket leaves)
Provencal aïoli for BBQ


About 1 / 2 cup garlic with the aluminum skin on paper. (Be sure that not too strong plot, thick garlic cloves will be OK). Cook about 5 minutes on both sides of the BBQ. When you're done, remove from heat. Press garlic with a fork to remove the body. Put in a mixing bowl. Add 2 egg yolk. Casting wisk whip and at the same time very slowly, 1 / 2 cup canola oil and 1 / 2 cup olive oil to a mayonnaise sauce. Add salt and pepper. (You can also use ready-made mayonnaise for those who are not on a diet, but the result will be much less thanks to the good for all additives, which are in this kind of sauce sold in the supermarket.


Jean-Louis Vosgien www.photos-and-recipes.com


Jean-Louis Vosgien is a culinary consulting chef. It was the first chef in France to introduce in the 1980 merger of the food, which at that time was not known, and was considered an expert in this area press people. I created two cookery schools, one in Saint-Tropez and the second in Mons, near Saint-Tropez
I created a cake, known in France, "Le canelo de Provence, which is now sold in the three major supermarket chains in France.
That contributed to the emergence of the French cookbook "La cuisine Mistral", with Alain and Gerard Robert CALLIES. Several of his recipes also appeared in the "World Class Cuisine of Italy and France," the book. He is about to publish a new book on the U.S. market.
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