这是一个日本人version of the grilling classic from the American South, which we promise will be just as bone-sucking good as the ribs you’ll find in a Memphis pit barbecue. Instead of the traditional slow and low (temperature) method for ribs, with this recipe you braise the ribs unitl they’re tender, then grill. This way, you’ll get both fall-off-the-bone tenderness and nice caramelization and char; in other words, rib nirvana. Save the braising liquid; it cooks down into a phenomenal barbecue sauce.
此食谱摘自日本烤架。阅读我们的审查。
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