Cheap VPS & Xen Server

Residential Proxy Network - Hourly & Monthly Packages

Finger lickin’ good!


Finger lickin’ good!
BBQ pork spare ribs St louis style

BBQ pork spare ribs St louis style

INGREDIENTS

  • 3 Belgium pork spare ribs
  • 1/3 cup peanut oil
  • 1½ cup paprika spice rub (paprika, sugar, garlic, onion powder, chipotle powder, dried oregano)
  • 3 tbsp black pepper (ground)
  • 4 pecan, hickory and wood chip chunks
  • 250 gm charcoal briquettes
  • ¾ cup apple juice
  • 2 cups barbeque sauce

Method

  • Rinse and pat dry the ribs. Remove thin membrane from the back of the ribs, trim the meat.
  • Brush ribs with peanut oil. Coat each rack with seasoning and black pepper. Leave it for an hour.
  • Meanwhile, prepare charcoal fire in a smoker.
  • Place ribs bone side down on a food pan. Smoke for one to 1½ hours. Keep basting the meat with apple juice every 30 minutes, to prevent getting the edges charred.
  • Remove ribs from the smoker, open foil and allow the steam to escape. Drain off liquid from the pan.
  • Brush the ribs with barbeque sauce. Put back the ribs into the smoker, bone side down and cook for another 10 minutes. Cut between bones to separate the ribs.
  • Serve hot with side of barbeque sauce.

Grilled mahi mahi with mango salsa

INGREDIENTS

  • 50 gm diced mango
  • ½ cup red bell pepper
  • 2 tbsp green onions
  • 1 jalapeno pepper
  • ¼ cup cilantro
  • 10 gm garlic cloves
  • Salt to taste
  • 5 ml lime juice
  • 200 gm mahi mahi fish

 

Method

  • Combine first eight ingredients in a bowl. Leave it aside for two hours for the mango salsa.
  • Pre-heat the grill. Season it well.
  • Now, season the fish with salt, pepper, oil and lemon juice.
  • Place fish on the gill and give it nice grill marks. Finish the cooking in the oven till it is soft and flakey.
  • Serve on a bed of lemon cous cous, topped with mango salsa.

Source

Comments

comments