Spanish-style grilled ribs
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Knuspr-Küche
Diese saftigen Schweinerippchen auf spanische Art sind das Highlight jeder Grillparty. Die Marinade aus Rotweinessig, geräuchertem Paprikapulver und Knoblauch verleiht dem Fleisch eine tiefrote Farbe und ein unwiderstehliches Aroma. Langsam gegrillt werden sie butterzart und schmecken hervorragend mit den röstfrischen Babykartoffeln und gegrillten Frühlingszwiebeln. Ein echtes Festmahl für Fleischliebhaber!
Ingredients
Preparation method
Preparation & Marinating
Slowly melt the sugar in a non-stick pan. Carefully pour in the red wine vinegar and stir. Add the crushed garlic, oregano, cumin, cayenne pepper, and smoked paprika. Season with salt and pepper. Simmer over low heat until reduced by half, creating a thick marinade.
Wash the ribs, pat dry, and brush generously with the marinade. Set aside about one-third of the marinade for brushing later during grilling. Place the ribs in a freezer bag and let them marinate in the refrigerator for several hours, preferably overnight.
Grilling & Serving
Grill the ribs at a low temperature (approx. 130-150 degrees) for 2 to 2.5 hours. Turn regularly and brush with the remaining marinade. In the last 10 minutes, increase the temperature to 200 degrees to achieve a nice crust.
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