Fame?Le migliori carni selezionate dal 1980, dalla nostra macelleria direttamente a casa tua.Scopri lo Shop →Diventa PartnerTagli premium per la tua cucina professionale. Prezzi dedicati HO.RE.CA.Acquista in grandi quantità →Bovino adulto piemonteseLa carne che non dimentichiOrdina ora ➜
The ribs are cooked by placing them on the part of the grill that is far from the flame. Before serving your ribs, let them chill for 10 minutes. For the preparation of the meat: place the pork chops on the pastry board and, with the tip of a well-sharpened knife, lift the superficial part of cartilage, starting from the edge.
Helping yourself with sheets of kitchen paper (or with a tea towel), hold the piece of meat firmly and tear the cartilage gradually, but firmly, so as to remove it completely. In a small bowl, prepare the aromatic mixture by mixing the salt, paprika, cumin, oregano, garlic, cinnamon, black pepper and Jamaican pepper (freshly ground).
Sprinkle this dressing on the ribs by rubbing the meat well, then place it in a large plate (not metal) and place it in the refrigerator for at least two hours. Let the meat cool at room temperature before cooking. Prepare the barbecue for indirect cooking at 150-180 ° C and cook the ribs on the grill for 90 minutes. Let them rest for 10 minutes before serving.
