產品):
無激素西班牙杜洛克豬排骨(2 塊)
準備時間: 35 分鐘 / 烹飪時間:3.5 小時 份量:4 至 6 人
原料:
1 x 無激素西班牙杜洛克豬排骨(2 塊)
對於乾擦
2/3 杯紅糖包裝
2 1/2 湯匙洋蔥粉
2 1/2 湯匙 大蒜粉
2 湯匙 cajun 調味料
4茶匙黑胡椒
4茶匙煙熏辣椒粉
2 茶匙 粗鹽
1茶匙孜然
1/2茶匙辣椒粉
1/2 茶匙芥末粉
1/2 茶匙辣椒粉
油烹飪噴霧
最後烘烤
燒烤醬用你最喜歡的或自製的
方法:
1. 適當沖洗排骨並用紙巾拍幹。
2. 將排骨骨面朝上。使用一把鋒利的小刀,將其滑入膜和骨頭之間,然後取下膜。在您獲得一些動力後,它應該會立即啟動。
3. 在一個塑料袋中,將紅糖、洋蔥粉、大蒜粉、cajun 調味料、黑胡椒粉、煙熏辣椒粉、粗鹽、孜然、辣椒粉、芥末粉和辣椒粉一起搖勻。
4. 在一張大烤盤上鋪上不粘箔紙,然後在上面放一根排骨。確保鋁箔比架子長。
5. 用油噴灑排骨的外側,然後在排骨的每一側按摩幹擦。
6. 用箔紙蓋住排骨並緊緊包好,然後放入冰箱冷藏至少 6 小時或過夜。
烤排骨
1. 確保在烤架的格柵上塗上適當的油,這樣肉就不會粘在一起。
2. 一旦烤架準備就緒並變熱,將排骨骨面朝下放在烤架上,間接加熱。蓋上蓋子燒烤 1.5 小時,然後將它們翻過來,並在間接加熱下再燒烤 1.5 小時。
3. 確保你時不時地檢查肋骨,確保它們在靠近直熱的情況下不會粘住或燃燒。大約 3 小時後,排骨應該非常嫩。如果沒有,請再繼續 30 分鐘。肋骨的內部溫度應為 145°F。
4. 把排骨轉移到直接加熱並在兩面刷上燒烤醬。不蓋蓋子烤 5-10 分鐘,然後取出。
無激素西班牙杜洛克豬排骨(2 塊)
準備時間: 35 分鐘 / 烹飪時間:3.5 小時 份量:4 至 6 人
原料:
1 x 無激素西班牙杜洛克豬排骨(2 塊)
對於乾擦
2/3 杯紅糖包裝
2 1/2 湯匙洋蔥粉
2 1/2 湯匙 大蒜粉
2 湯匙 cajun 調味料
4茶匙黑胡椒
4茶匙煙熏辣椒粉
2 茶匙 粗鹽
1茶匙孜然
1/2茶匙辣椒粉
1/2 茶匙芥末粉
1/2 茶匙辣椒粉
油烹飪噴霧
最後烘烤
燒烤醬用你最喜歡的或自製的
方法:
1. 適當沖洗排骨並用紙巾拍幹。
2. 將排骨骨面朝上。使用一把鋒利的小刀,將其滑入膜和骨頭之間,然後取下膜。在您獲得一些動力後,它應該會立即啟動。
3. 在一個塑料袋中,將紅糖、洋蔥粉、大蒜粉、cajun 調味料、黑胡椒粉、煙熏辣椒粉、粗鹽、孜然、辣椒粉、芥末粉和辣椒粉一起搖勻。
4. 在一張大烤盤上鋪上不粘箔紙,然後在上面放一根排骨。確保鋁箔比架子長。
5. 用油噴灑排骨的外側,然後在排骨的每一側按摩幹擦。
6. 用箔紙蓋住排骨並緊緊包好,然後放入冰箱冷藏至少 6 小時或過夜。
烤排骨
1. 確保在烤架的格柵上塗上適當的油,這樣肉就不會粘在一起。
2. 一旦烤架準備就緒並變熱,將排骨骨面朝下放在烤架上,間接加熱。蓋上蓋子燒烤 1.5 小時,然後將它們翻過來,並在間接加熱下再燒烤 1.5 小時。
3. 確保你時不時地檢查肋骨,確保它們在靠近直熱的情況下不會粘住或燃燒。大約 3 小時後,排骨應該非常嫩。如果沒有,請再繼續 30 分鐘。肋骨的內部溫度應為 145°F。
4. 把排骨轉移到直接加熱並在兩面刷上燒烤醬。不蓋蓋子烤 5-10 分鐘,然後取出。
燒烤杜洛克豬排骨食譜
準備時間:
35分鐘
烹調時間:
3小時and30分鐘
總耗時:
4小時5分鐘
供食用:
4人份
材料:
- 2 pork baby back ribs
For the Dry Rub
- 2/3 cup brown sugar packed
- 2 1/2 tbsp onion powder
- 2 1/2 tbsp garlic powder
- 2 tbsp cajun seasoning
- 4 tsp black pepper
- 4 tsp smoked paprika
- 2 tsp kosher salt
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp mustard powder
- 1/2 tsp cayenne pepper
- Oil cooking spray
For Final Basting
- BBQ sauce use your favourite or homemade
製作說明:
- Properly rinse ribs & pat dry with paper towels.
- Turn the rack of ribs bone side up. Using a sharp small knife, slip it between the membrane & the bone then remove the membrane. It should pull right off after you get some momentum.
- In a plastic bag, shake together brown sugar, onion powder, garlic powder, cajun seasoning, black pepper, smoked paprika, kosher salt, cumin, chili powder, mustard powder & cayenne pepper until combined.
- Line a large baking sheet with non-stick foil & lay one of the racks of rib on top. Make sure the foil is longer than the rack.
- Spray the outside of the rack of ribs with oil spray then massage dry rub into each side of the ribs.
- Cover the ribs with the foil & wrap tightly then store in the refrigerator for at least 6 hours or overnight.
To Grill Ribs
- Make sure to properly oil the grates of the grill so the meat won’t stick.
- Once the grill is ready & hot, place the ribs bone side down on the grill over indirect heat. Grill covered for an 1 ½ hours then turn them over & grill for an additional 1 ½ hours still over indirect heat.
- Make sure you are checking every now & again on the ribs to make sure they don’t stick or burn if they get close to direct heat. After 3 hours or so, the ribs should be super tender. If not, continue for an additional 30 minutes. The ribs should have an internal temperature of 145°F.
- Transfer the ribs to direct heat & brush with BBQ sauce on both sides. Grill uncovered for 5-10 minutes then remove.
作者
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.