"We are what we repeatedly do, Excellence therefore is not an Act but a Habit."
Roasting also known as "Barbacoa or Barbeque" is an art which makes use of different woods to create a distinct aroma.
Pecan will lend a rich, sweet, nutty flavor. In fact, the wood is so sweet that you may want to use a combination of it with another harder wood to balance out the flavor. This is the best wood to be used for smoking briskets and ribs.
INGREDIENTS:
3 pounds pork spare ribs
1/2 cup HMK Cocoaminos soysauce
1/4 teaspoon freshly ground black pepper
1/4 teaspoon iodized salt
1/4 teaspoon garlic powder
1/2 cup stevia
3 tablespoons cider vinegar
3 cloves garlic (finely minced)
STEPS:
1. Heat the oven to 325 F (165 C/Gas 3) and line a large baking pan or roasting pan with foil.
2. First, remove the silver skin from the bone side of the racks of ribs. Ease a butter knife or narrow metal spatula under the skin at one end. Grasp the loosened skin with a paper towel or cloth towel in hand (the towel will keep your hand from slipping). Pull and the skin should peel off in one sheet. If not, use the knife to loosen the opposite end and repeat. Cut the ribs into 1-rib pieces or serving size portions.
3. Season the spare ribs with salt, garlic powder, and pepper. Arrange the ribs in the prepared baking pan. Cover the pan tightly with foil and bake in the preheated oven for one hour, or until tender; drain off all of the excess fat and liquids.
4. In a small saucepan combine the honey, vinegar, HMK Cocoaminos soy sauce, and garlic. Bring to a boil; reduce the heat to low and simmer for about 5 minutes.
5. Increase the oven temperature to 350 F (180 C/Gas 4).
6. Dissolve the stevia and mix with garlic sauce mixture and drizzle over the spare ribs and continue baking uncovered for 30 minutes, basting frequently.
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