Spare Ribs

Spare Ribs

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Spare Ribs
Spare Ribs
Spare Ribs
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Ingredients
Spare Ribs
  • 5 lbs St. Louis type ribs
  • 1 oz smoked liquid (liquid smoke) follow the instructions of the bottle
  • 1 oz water
Sauce
  • 1-14 oz guava paste
  • 1/2 to 1 cup water
  • 1 can (13.7 oz) chipotle sauce
Servings
Ingredients
Spare Ribs
  • 5 lbs St. Louis type ribs
  • 1 oz smoked liquid (liquid smoke) follow the instructions of the bottle
  • 1 oz water
Sauce
  • 1-14 oz guava paste
  • 1/2 to 1 cup water
  • 1 can (13.7 oz) chipotle sauce
Spare Ribs
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For Sauce
  1. Using a sauce pan stirring constantly dissolve the guava paste with the water at medium-low temperature. Mix the chipotle sauce with the guava and reserve till use.
For Ribs
  1. Preheat the oven to 550F
  2. There are three parts to the ribs: the meat, the bone and covering the bone a very thing skin. Using a fork remove the skin that covers the part of the bones.
  3. Mix the liquid smoke with the water (or follow the instructions of the bottle), place the ribs in a hermetic bag and marinate the ribs with this liquid. Closed the bag, let the meat rest for a few minutes to acquires the smoke flavor.
  4. Place the meat with the part of the ribs facing down on an oven tray one inch thick, cover it tightly with aluminum foil and bake for 45 to one hour until the meat separates gently from the bone.
  5. Turn the ribs with the bone upwards and bath them with the San Marcos sauce, return them to the oven for a few minutes until the sauce is hot.
Recipe Notes

SPARE RIBS 

 

Ingredientes:

5 lbs. costillitas tipo St. Louis

1oz. liquido ahumado (liquid smoke) Sigue las instrucciones del pomo.

1oz. agua

 

Salsa

Ingredientes:

1 - 14oz de pasta de guayaba

½ taza a 1 taza de agua

1 latas (13.7oz cada una) de salsa de chipotle

 

Procedimiento para hacer la salsa: Corta la pasta de guayaba en cubitos, en una ollita con el agua a fuego mediano-bajo revolviendo constante hasta disolverla.

Añade la salsa de chipote, únela bien y reserva.

 

 

Procedimiento:

Pre calentar el horno a 550F

Hay tres partes en las costillas tipo St. Louis: 1) la carne, 2) el hueso 3) una membrana que cubre el hueso.  Utilizando un tenedor remueve la membrana que cubre la parte del hueso.

Une el liquido ahumado "liquid smoke" con el agua, coloca las costillas en una bolsa hermética y marina las costillas con este liquido.  Sierra la bolsa y dejar la carne unos minutos para que adquiera el sabor ahumado.

Coloca la carne con la parte de las costillas (hueso) hacia abajo en una bandeja de hornear de una pulgada de espesor, tápala herméticamente con papel aluminio y hornéala de 45 minutos a una hora hasta que la carne se separe suavemente del hueso.

Vira las costillas con el hueso hacia arriba y báñalas con la salsa San Marcos y devuélvelas al horno para que la salsa se caliente unos minutos más.

 

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