Basted Spare Ribs 美式醬燒排骨

thermostat

美式醬燒排骨是美國菜之一，要求以小豬排骨為材料，切成長方形，用多種醃料醃製，醃24小時（但很多貪快的餐廳，醃製時間縮短），取出放入焗爐熏烤，到八成熟時，再塗上醬汁，再放至焗爐至香味四溢，出爐時配以生菜、蕃茄、黃瓜、薯條等蔬菜。
美式醬燒排骨，除了豬，還有用牛仔骨。
美式醬燒排骨在西餐廳很普遍，是happy hours或晚飯時常定購的菜色，可以切開多人一起分享，增加用餐時的歡樂。


In American South cuisine
Spare ribs have also become popular in the American South. They are generally cooked on a barbecue or on an open fire, and are served as a slab (bones and all) with a sauce.


供應餐廳，Second Street Comfort Food & Bar（http://isletforum.com/forum.php?mod=viewthread&tid=22702&extra=）。

Basted spare ribs on an outdoor grill
Pork spare ribs are taken from the belly side of the pig's rib cage above the sternum (breast bone) and below the back ribs which extend about 6" down from the spine. Spare ribs are flatter than the curved back ribs and contain more bone than meat. There is also quite a bit of fat which can make the ribs more tender than baby back ribs.

Beef short ribs are taken from the belly side of the cattle's rib cage above the sternum (breast bone). Beef spare ribs tend to be longer, wider, and sometimes more curved than their pork counterparts, and are cut from the prime rib rump, of which the thicker boneless part becomes the ribeye steak, and the upper tips of the ribs are then cut off and become short ribs.
（https://en.wikipedia.org/wiki/Spare_ribs）


Basted Spare Ribs
美式醬燒排骨
/04 2018