INGREDIENTS
- 1.2 kg pork short ribs
For the marinade:
- 1 teaspoon a teaspoon of five types of pepper
- 2 cloves of garlic
- 1 tbsp. spoon of smoked paprika powder
- 1 teaspoon teaspoon Himalayan salt
- 1 tbsp. spoon Sata maria spice mixture "Persilade"
- 1 tbsp. a spoonful of Santa Maria spice mix "Bazilico"
- 100 ml BBQ sauce "BBQ Legion"
PREPARATION
Peel off the film from the front part of the ribs (with the help of a knife and paper).
We mix the spice mixture (rubs): pepper, salt, smoked paprika, parsley, and basil mixture.
We rub the ribs with a mixture of spices. Then we fry them in a barbecue on high heat (250-300 degrees for several minutes). We rub the fried ribs with grated garlic, wrap them in foil and grill them at a temperature of no higher than 120 degrees for 2 hours. Internal temperature no lower than 80 and no higher than 115 degrees.
After two hours of cooking, we unwrap the ribs from the foil and grill them directly on the grill for another 5 minutes, coating them with bbq sauce on both sides. To make it even tastier, you can use smoking chips when cooking, then the ribs will acquire a smoky aroma.
Delicious!
