A succulent dish typical of American cuisine, perfect for a summer lunch or dinner outdoors. The ribs are slow-cooked and glazed with BBQ sauce, accompanied by a mix of grilled vegetables that balance the flavors with freshness and crunchiness. This recipe combines the American tradition of BBQ ribs with the Mediterranean lightness of grilled vegetables. Perfect for a barbecue with friends or a tasty family meal.
Remove the membrane from the back of the ribs.
Massage the ribs with the spices (paprika, garlic, onion, salt, and pepper).
Wrap them in cling film and let them rest in the fridge for at least 2 hours (preferably overnight).
Cook them in the oven at 150°C for 2 hours, wrapped in foil.
Remove the foil, brush with BBQ sauce and grill (or use a fan oven) for 10-15 minutes at 200°C.
Wash and cut the vegetables into thick slices.
Season them with oil, salt, and oregano.
Grill them on a griddle or barbecue for 3-4 minutes per side.
Add a pinch of chili to the BBQ sauce.
Vegetables can include red onion or mushrooms.
You can also marinate the ribs with beer or honey.
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Store in the refrigerator in an airtight container for up to 3 days. Reheat in the oven or pan.
Stati Uniti d'America
| Energy (kcal) | 206.22 |
| Carbohydrates (g) | 6.21 |
| of which Sugars (g) | 5.88 |
| Fat (g) | 14.35 |
| of which Saturates (g) | 4.67 |
| Protein (g) | 11.37 |
| Fiber (g) | 4.17 |
| Sale (g) | 0.03 |
