INGREDIENTS
- Wild boar ribs:
- – 200g of brown sugar.
- – 2 teaspoons of sea salt.
- – 2 candy paprika.
- – 2 tbsp garlic powder.
- – 1 tsp of pepper.
- – 475 cc of the barbecue sauce.
- Garrison:
- – 3 quinces.
- – 2 potatoes.
- – 1 head of garlic.
- – 1 cider.
- – Mirepoix.
- – Scorching pepper, a tablespoon to chop the candy.
- – Sal.
- – Aluminum.
- – Contemporary thyme and rosemary.
BOAR RIBS WITH BARBECUE SAUCE garnished with candy potatoes and quinces
PROCEDURE:
1. Preheat the oven to 150ºC.
2. We combine the sugar and the opposite spices to make the seasoning.
3. We apply the seasoning in all places
4. We put the ribs in aluminum foil, with the meat face down.
5. We cowl them with two layers of aluminum and shut it effectively.
6. We put them on a baking tray and bake them for two and a half hours, or till the meat falls off the bone and shrinks.
7. Now, we take away the aluminum foil, place the ribs with the meat face down and unfold the barbecue sauce on prime.
8. Cook dinner for about 2 minutes or till the sauce is effervescent.
9. We take away them from the oven and switch them over and repeat.
10. Garnish: We rely the greens in quarters, we put them in a roasting pan with loads of olive, salt and sizzling pepper, whether it is Merken, the mirepoix is a lot better, the recent herbs and we add 300 cc of cider, we cowl with aluminum and bake within the oven till the quince caramelizes. .
