cross-posted from: https://lemmy.world/post/30513669

The pork ribs: I just used a little salt, pepper, paprika, vegetable oil for the rub/marinade, rested in the fridge overnight. I grilled it in my oven for roughly 1h at 250°C, brushed with a little barbecue sauce at the end, just before cutting.

The fries: after cleaning and cutting, I left them in cold water for about 30 minutes, then broiled until they started to get soft (in salted water). Drained and let to cool off completely. Then fried on a medium heat (~165°) in peanut oil until they just started to get golden. Took them out and rested for 15 minutes (while another batch was in the pot), then fried again on high heat (195°) for a couple minutes until golden-brown.

The salad: a mix of fresh fennel, red onion, caraway seeds, olive oil, lemon juice, salt and pepper.

  • dmention7@lemm.eeEnglish
    2·
    1 month ago

    Looks taaty!!

    How were the ribs? I’ve only ever made them American barbecue style (low and slow), but I’ve always been a little curious how they come out we grilled over higher heat.

    • beerclue@lemmy.worldOPEnglish
      2·
      1 month ago

      Thanks! I mean, delicious, I love some fatty pork on the grill. But if I’m nitpicking, it was a bit on the sweet side (could use less BBQ sauce). I think low and slow would be better, but I couldn’t afford more than 1-1.5h for the whole cooking time, it was dinner for the kids, and I started late, after work.