{"id":279515,"date":"2013-07-06T11:04:00","date_gmt":"2013-07-06T09:04:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/grilled-pork-chops-with-barbecue-sauce"},"modified":"2013-07-06T11:04:00","modified_gmt":"2013-07-06T09:04:00","slug":"grilled-pork-chops-with-barbecue-sauce","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/grilled-pork-chops-with-barbecue-sauce\/","title":{"rendered":"Grilled Pork Chops with Barbecue Sauce"},"content":{"rendered":"
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\nIn the middle of summer, it’s time to make the most of the outdoors! And this recipe symbolizes all that is pleasant when the weather is hot: almost no preparation, a marinade (just the word “marinade” sounds summery!), meat that cooks up smelling divine and, if you want, a barbecue finish! These pork ribs are perfect with a coleslaw salad (recipe HERE<\/a>) and a dazzling sunshine. But thanks to the magic of the kitchen, we can make them with any weather because I suggest you also bake them in the oven which gives a superb result! <\/div>\n
\nFor the sauce, I did as I felt like it, weighing the ingredients in spite of everything, to offer you my recipe. Don’t hesitate to leave in the comments, your little extra tips. Anyway, I have lots of variations of ribs recipes to propose… To be continued!<\/div>\n
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\nRecipe for pork ribs (serves 4): <\/div>\n
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\n-1.5 kg of ribs cut into four pieces <\/span><\/b>
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\n-260g of ketchup<\/span><\/b>
\n-210g of honey<\/span><\/b>
\n-30g of worcestershire sauce <\/span><\/b>
\n-60g of whisky<\/span><\/b>
\n-3\/4 teaspoon of sweet pepper powder<\/span><\/b>
\n-1\/2 teaspoon paprika powder<\/b><\/span>
\n-25g of wine vinegar<\/span><\/b>
\n75g of brown sugar (vergeoise brown)<\/span><\/b>
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\n-brown sugar for caramelization<\/span><\/b><\/div>\n

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\nI don’t know how easy it is to find ribs. I find them in Asian supermarkets in Paris, at Leclerc in Brittany and I know that some butchers also cut them. But anyway it works even if the cut is not the same.<\/i><\/div>\n


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\nTo be made the day before.<\/i><\/div>\n
\nBring water to a boil in a pot, then place the ribs so that they are submerged. Let cook on low heat (you have to keep it boiling) for 1h30.<\/i><\/div>\n

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\nAt the end, the meat is well done and almost starting to fall off the bone.<\/i><\/div>\n

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\nPrepare the barbecue sauce: put all the ingredients for the sauce in a bowl and mix well. <\/i><\/div>\n

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\nAdd the cooked meat.<\/i><\/div>\n

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\nIn the picture this is not the case, but you should try to place the meat so that a maximum of sauce covers it. Place a plastic wrap over the whole thing and set aside in a cool place overnight. If you think about it, you can stir the meat from time to time!<\/i><\/div>\n

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\nFor this recipe, I prefer to cook it in the oven, but you can finish it on a barbecue for an inimitable taste! The only thing is that you’ll have to be really careful with the flames that will burn the sugar in the marinade. The grate must be placed high in relation to the flames. Of course, it will often be necessary to brush with marinade!<\/i><\/div>\n
\nFor the oven: cooking on 180\u00b0C during about twenty minutes.<\/i><\/div>\n

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\nThe oven can be opened two or three times to add more marinade to the cooking meat. Don’t forget to turn the meat halfway through cooking.<\/i><\/div>\n

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\nAfter the twenty minutes, turn on the top broiler and turn off the cooking function (if you can!). Sprinkle with a little brown sugar and cook for a short time, just to caramelize the surface of the pork. <\/i><\/div>\n

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\nThe meat is ready to be devoured by all the T-Rexes around the table! <\/i><\/div>\n

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\nInstead of putting the meat in the oven at the very end on the “grill” function, you can put it on the barbecue, but I still find it risky because any can burn! To be reserved for the pros of the grill! <\/i><\/div>\n

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\nLet’s eat! Serve with a coleslaw salad (recipe HERE<\/a>!) <\/i><\/div>\n
\nSince there will probably be some marinade left over, we can make more ribs for the next day! <\/i><\/div>\n
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In the middle of summer, it’s time to make the most of the outdoors! And this recipe symbolizes all that is pleasant when the weather is hot: almost no preparation,…<\/p>\n","protected":false},"author":1,"featured_media":51799,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[281,7554],"class_list":["post-279515","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-dirty","tag-the-salty-americas"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279515","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279515"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279515\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/51799"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279515"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279515"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279515"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}