BBQ Ribs

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Description

BBQ Ribs

Barbecue ribs are a cut of meat from the ribcage of a pig or cow that’s been cooked with barbecue sauce and served with the bones.
  • Cut: Pork ribs are a popular choice for barbecue and are usually cut from the back or side of the pig. Beef ribs are also used, but they tend to be larger than pork ribs.
    Flavor: Barbecue ribs have a smoky, juicy, and meaty flavor.Texture: The meat should be tender and fall off the bone, or have a crisp bark.
  • Cooking: Ribs are best cooked slowly over low heat, either by smoking, grilling, or barbecuing. This allows the meat to become tender while the flavors develop.
  • Serving: Ribs are typically served as a rack and diners eat the meat by hand from the bone.Some different types of ribs include:
  • Baby back ribs
    Cut from the top of the ribcage, these ribs are meaty and tender, but have a lot of bone.
  • Side ribs
    Cut from the belly side of the ribcage, these ribs are flatter and have more bone than meat. They are high in fat, which makes them more tender and flavorful than back ribs.
  • Country-style ribs
    Technically not ribs, this cut is taken from the top of the loin and is a cross between a loin and a rib. It’s the meatiest of the ribs, but the meat is sandwiched between two thick layers of fat.

Preparation:

Ingredients

  • 1 liter of water (1000 ml)
  • 4 individually cut pork ribs (800 g)
  • RIBS BROTH cube (11 g)
  • 2 tomatoes, diced (300 g)
  • 1 medium bell pepper, cut into pieces (350 g)
  • 1/2 onion, peeled and cut into quarters (100 g)
  • 1 bay leaf (1 g)
  • 1/2 teaspoon dried oregano (2 g)
  • 2 tablespoons tomato paste (30 g)
  • 1/2 pan (250 g)
  • 1/4 teaspoon chili paste (3 g)

Cook everything

1. In a deep pot, add the water, ribs, RIBS BROTH , tomato, paprika, onion, bay leaf, oregano and tomato paste. Cook over medium heat for 25 minutes or until the ribs are well cooked.

Prepare the sauce

2. Remove the ribs from the pot and pour the stock with the vegetables into a blender, blend until well combined; strain and transfer to a pan, add the panela and chili paste, cook over low heat until reduced or until thick.

Serve

3. Place a pan over medium-high heat and let it heat for 3 minutes, add the ribs one by one and brown on each side. Remove from heat and add the sauce. Serve and enjoy.

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