Mbabvu idzi dzakaputirwa neCarolina style rub uye dzakasvibiswa ne tangy tsvuku tsvuku tsvuku. Chiitiko chakanaka chaicho!
Zvamunoda
- 3 pounds pork spareribs
- For the Rub:
- 2 tablespoons munyu
- 2 tablespoons shuga
- 2 tablespoons brown sugar
- 2 tablespoons
- kumini
- 2 tablespoons chili pfu
- 1 tablespoon mutsvuku
- 1 tablespoon cayenne pepper
- 1/4 mukombe paprika
- Nokuda kweSuce Pepper Sauce:
- 1 inogona tomato muto
- 3/4 mukombe mvura
- 3/4 mukombe shuga
- 6 ounces Tabasco (kana mhepo inopisa yakafanana)
- 1 teaspoon red pepper flakes
- 1 teaspoon cayenne
- 3 tablespoon nemamu juisi
Nzira Yokuita Izvo
Gadzirira mbabvu kuburikidza nekubvisa mbiru kubva pasi-pasi pembabvu. Izvi zvakanakisisa zvakaitwa kuburikidza uchishandisa banga rakajeka kushanda membrane kure nefupa kune rumwe rutivi rwechigadziro ndokubva rachibata necheputi pepaji. Inofanira kubuda nyore nyore uye nechinguva chiduku, iwe uchakwanisa kuita izvi nokukurumidza. Bvisa chero mafuta asina kunaka kana nyama.
Gadzirira kusvuta kana grill . Kana ukashandisa grill iwe unoda kupisa kwakasiyana.
Iwe unoda kubata kutonhora kunenge kusvika 225 degrees F / 110 degrees C kwemaawa mana, saka ronga maererano. Nguva dzinobata ne Carolina inobvisa uye inzvimbo pane grill kana mune fodya. Apo mbabvu dziri kubika, gadzirira barbecue muto. Sakanidza zvose zvinoshandiswa muguchupu uye simmer pazasi kwemaminitsi gumi. Bvisa mucho kubva kumoto uye uise parutivi. Apo mucu unopera, chengetedza hafu yemuchoche yekushandira.
Itai mbabvu kusvikira mukati mekushisa kwe nyama ichisvika pakushambidzika zvakapoteredza 185 degrees F / 85 degrees C. Brush ne barbecue sauce. Mushure memaminitsi anenge 10 tora mbabvu pamusoro uye usvute nemuchero nguva dzose panguva yekubika. Shumira nehafu yakachengetwa yepepuru tsvuku.
| Nutritional Guidelines (pakushanda) | |
|---|---|
| Calories | 716 |
| Total Fat | 32 g |
| Saturated Fat | 11 g |
| Unsaturated Fat | 14 g |
| Cholesterol | 197 mg |
| Sodium | 3,300 mg |
| Carbohydrates | 43 g |
| Dietary Fiber | 4 g |
| Protein | 64 g |