Ingredients:
1 (2 slabs) | kg | MONTEREY RIBLETS |
1 | cup | water |
2 | tbsp | cornstarch, dissolved in 3 tbsp water |
1 (200 g) | bar | DARI CREME CLASSIC , melted |
1 (90 g) | pc | onion, chopped |
12 | cloves | garlic, chopped |
2 (330 mL each) | bottles | CERVEZA NEGRA |
3/4 | cup | brown sugar |
1/2 | cup | cane vinegar |
2 | tbsp | Worcestershire sauce |
1/2 | cup | molasses |
1/2 | tbsp | iodized salt |
1 | tsp | pepper |
1 (30 g) | pc | onion, chopped |
1 | pc | red chilli, deseeded and chopped |
4 | cloves | garlic, chopped |
1/2 | cup | red wine vinegar |
1 | tsp | iodized fine salt |
1/2 | cup | chopped coriander leaves (wansoy) |
1/4 | cup | chopped parsley |
3/4 | cup | extra virgin olive oil |
Procedure:
Makes 4-5 servings
(Yield: 2 cups rib sauce and 1-3/4 cups chimichurri sauce)
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