Wadannan kullun da aka yi da kayan gishiri suna da dadi mai dadi da ake amfani da su. Asiri shi ne ɗan kwance na bourbon a cikin glaze. Yana warms da dandano kuma daukan da dandano up a daraja. Za ku yi mamakin irin yadda dadi suke, amma kada ku yi tsammanin raguwa. Wadannan haƙarƙarin ƙuƙwalwa za su yi sauri. Ku bauta wa tare da kyakkyawan gefen gefen kayan lambu irin su sanyi, salatin dankalin turawa , ko ma wasu bishiyoyi masu ganyaye .
Abin da Kayi Bukatar
- 1 babban rack of spareribs
- Ga Rub:
- 1 1/2 teaspoons gishiri
- 1 teaspoon albasa foda
- 1 teaspoon paprika
- 1/2 teaspoon barkono barkono
- 1/4 teaspoon tafarnuwa foda
- 1/4 teaspoon allspice
- 1/4 teaspoon cayenne (amfani da ƙasa idan an fi so)
- Ga Glaze:
- 1 kofin launin ruwan kasa
- 1/2 kofin ketchup
- 1/3 kofin Maple syrup (tsarki)
- 3 tablespoons ƙwaro
- 2 tablespoon ruwa
- 1 teaspoon cider vinegar
- 1/4 teaspoon gishiri
Yadda za a yi shi
1. Shirya farko. Ku kawo ketchup, launin ruwan kasa, maple syrup, da ruwa don ragewa a kan zafi. Dama sau da yawa kuma ku kula da konewa. Rage zafi idan ya cancanta. Ƙara cider vinegar da gishiri. Sanya ta. Ƙara ƙwaro kuma bari cakuda su simmer don 3-4 karin minti a kan matsakaici-zafi kadan. Da zarar dukkanin sinadaran suna da kyau a hade kuma sukari ya narke, cire glaze daga zafi kuma bari sanyi.
2.
Gurasar da za a yi amfani da ita don matsanancin zafi tare da cin abinci mai kaifi.
3. Kashe kowane nau'i mai kitsen ko mai naman daga ƙuƙwalwa. Yin amfani da tawul na takarda, rike membrane a baya na haƙarƙari kuma cire daga kashi.
4. Rage raƙuman haƙarƙarin da aka bushe tare da tawul na takarda. Hada kayan yaji da kuma yin amfani da dukkan haɗarin, gaba da baya.
5. Rashin riba a kan ginin da kuma dafa don 2 zuwa 3 hours ko har sai yawan zafin jiki na ciki ya kai akalla 185 digiri F. Yi gyara zafi da jeri na haƙarƙari a kan ginin kamar yadda ake bukata.
6. Yi zafi a cikin injin na lantarki ko a saman murhun. Babu buƙatar mayar da shi a sauƙaƙe, amma dumi sosai don kada ya rage yawan zafin jiki na haƙarƙarin a ginin sau daya amfani.
7. Fara farawa gilashi a kan haƙarƙarin a lokacin rabi na biyu na gumi ko lokacin da suka isa cikin zazzabi na ciki na kimanin digiri 135. Maimaita tsari sau da yawa a lokacin sauran lokutan dafa. Wannan zai samar maka da kyakkyawan takalma na caramelized a kan hakarkarin.
8. Da zarar sun isa iyakar da zazzabi, cire yadudduka daga ginin da kuma alfarwa tare da tsare. Bari nama ya huta minti 10 kafin slicing. Yanki tsakanin kasusuwa kuma kuyi aiki tare da fannonin da kuka fi so.
9. Idan kana so dan ƙaramin gishiri a kan teburin, sau biyu ka girke girke-girke kuma ka raba kashi cikin rabi. Ajiye rabin rabi don basting da sauran su yi aiki tare da haɗarin da aka dafa.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 455 |
| Total Fat | 6 g |
| Fat Fat | 2 g |
| Fat maras nauyi | 3 g |
| Cholesterol | 43 MG |
| Sodium | 1,192 MG |
| Carbohydrates | 81 g |
| Fiber na abinci | 1 g |
| Protein | 14 g |