Grilled Iberian Black Pork Ribs
1.
The original black pork ribs are 100% purebred, defrosted first and fully defrosted
2.
One pack is about one kilogram, and the weight is quite a lot. A whole piece is suitable for three people or more. You can also change the knife yourself and divide it into pieces.
3.
First modify the surface of the pork ribs a bit. I use a knife to shave off some of the grease on the surface, because Iberian black pigs can be better fed for longer than domestic pigs, so the fat content will be higher and the meat will be more fragrant. The reason is that this is the same as Wagyu.
Let's put the shaved grease away, it will be useful later!
Rub the surface with barbecue sauce, buy a good barbecue sauce, the taste of barbecue sauce determines the flavor, massage it with your hands, it will be more delicious!
4.
Then put the pork ribs into the bag, add a bit of barbecue sauce, I also added a bit of rosemary to increase the flavor, and a bit of light soy sauce to make the meat more delicious, put it in the refrigerator and marinate for 4-6 hours
5.
Heat up the pot and heat it, put a little bit of fat that has just been shaved into the pot, boil out the lard, and filter out the lard residue (I couldn’t resist eating one, it’s super fragrant, haha)
6.
Potatoes, sliced carrots, mix with the lard+salt+rosemary+black pepper just now. Add meat oil to the vegetables to make it more fragrant
7.
The marinated pork ribs are rubbed with a little barbecue sauce and wrapped in tin foil. The oven is preheated to 180 degrees and the heat is up and down. Put the ribs and vegetables in the middle of the oven and start roasting for 50 minutes.
8.
After 50 minutes, remove the tin foil, take a little bit of the baking tray for the ribs, and bake them closer to the top, to make the surface feel a little charred and add a bit of grilling flavor. Observe the surface for about 10-15 minutes.
9.
Place the plate on the table, take the picture and cut it along the ribs
10.
The taste is charred on the outside and tender on the inside, rich in fat and juice, and delicious
11.
Cut some more Jin Beidi oak black pig intestines
12.
start
Tips:
There are a lot of pictures, in fact, the barbecue operation is still very simple. If there are friends who like the ingredients in my frozen shop, please pay attention to +Vx:m113441943
