Stuffed Pork Ribs

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Stuffed Pork Ribs

Name: Stuffed Pork Ribs
Prep time: 3 h
Total time: 3 h
Yield: 10 Porções
Ingredients: 5 kg Large pork rib; 200 g Vargem; 2 unit(s) Garlic Head; 2 unit(s) Large Onions; 3 unit(s) Large carrots; 1 unit(s) Garlic; 1 to taste Chive sauce; 1 to taste Parsley Sauce; 1 unit(s) Red pepper; 1 unit(s) Italian Zucchini; 1 to taste Bacon strips; 100 ml Vinegar; 200 ml White wine or cognac; 4 unit(s) Orange juice; 1 to taste Salt and Black Pepper

🇧🇷Brazil

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(Português)

180 min(s)

10 servings

Daiane da

@daianesophia10

Ingredients
Recipe

Large pork rib5 kg
Vargem200 g
Garlic Head2 unit(s)
Large Onions2 unit(s)
Large carrots3 unit(s)
Garlic1 unit(s)
Chive sauce1 to taste
Parsley Sauce1 to taste
Red pepper1 unit(s)
Italian Zucchini1 unit(s)
Bacon strips1 to taste
Vinegar100 ml
White wine or cognac200 ml
Orange juice4 unit(s)
Salt and Black Pepper1 to taste

Preferably, the day before lunch, or the morning of dinner, first give the piece a “bath” with vinegar, to remove traces of blood in the meat, whitening it.
Wash the piece under running water and place it in a roasting pan of the same size as the rib.
Between one bone and another, on the inside, open a groove with a thin-blade knife, capable of receiving a thin strip of bacon.
In a bowl, place a handful of salt, the crushed garlic, the ground black pepper, the white wine or brandy and the orange juice.
Then use the mixture to season the ribs inside and out.
The vegetables should be chopped into thin strips, without taking advantage of the zucchini core, the internal white protrusions of the pepper and, of course, the carrot skin and the hard layers of the leek.
Place everything over the open rib, along with the parsley and finely chopped chives.
Fold the piece, as if it were a package, until one end extends beyond the other.
With strong string, tie the rib in three parts tightly, so that none of the vegetables escape.
Leave it in the fridge, already wrapped in aluminum foil, for at least eight hours, so that the seasoning penetrates well into the meat.
Three hours before lunch or dinner, put the ribs in the oven (if you have an electric one, better), at 180 °C.
In the final half hour, for coloring, remove the aluminum foil, turn on the upper heater at 200 °C, keeping the lower (more powerful) at 150 °C.
Carefully turn the piece at least twice, using a large fork and tongs.
To accompany, rice with broccoli or spinach and a simple farofa (sliced olives, seedless dark raisins and corn).

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Stuffed Pork Ribs

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