COSTILLAS DE RES A LA BBQ by @dubisortiz on 3Speak
Deliciosas costillas a la BBQ con una salsa casera irresistible 😋. En este video te enseño paso a paso cómo preparar unas costillas suaves, jugosas y llenas de sabor, perfectas para compartir en f...
Tags: #3speak #bbq #carne #receta
Today, I'm going to realize some costillas to the barbecue. Here I have a kilo of costilla, and are well-lavadas. I'm going to go to cook to pression, for that it's al-a-planded. We'll see the water. We'll put the water. Also, I'm going to and I'm going to cook to come in the flameters. I'm going to put it in the middle. I'm going to prepare the salsa of barbituca -sera to add to the costillas, that are a pizca of salt, paprika, pimenta, and oregano, four cucharas of sugar, sugar morena. We're going to add a chorrit. We're going to add a chorrito of salt to soyya. or Salca Inglese, the that you have, and I will add salsa of tomato or ketchup. We're revolving it. Wecham one a cuparad of vinegar of mangan. And then we'll revolve it to integrate, One time that we have this salsa, we're going to see the costillas are so blandita. We'll see the costillas are so blanditas. Let's get the tenedore and it's so blandita. We're going to do it, and then is so blandita. We're going to go to, to get it then to starten. I've got a little of the ice and I put a milk, and then I'm going to burn the mantechilla. Now, we're going to dole the cartels by the side and the side. We're going to eat, and then we're going to dole on. and we're going to add a little of salt. Because, remember that the salsa soya, also is a little salas. We're going to walkie and are, we're going to be solded. We're going to be soldeating, so that they're and once, yeah that they're acidurated, for the side, we're going to add in the salt. We're saying, we're saying, on the air, we're saying, the other, the other. Also, we're down the temperature, the, and then, I'll keep making the salsa. I like to bring the sauce. I mean, I get into the sauce. I mean, I get some, because a bit of a lot, I'm big. Because, a This water had a whole, had pimenton, and had a sebolym. We're going to do that juice, we'll have to take the juice, we'll have to be trying, and we're going to be trying, and we're going to be We're going to tap it. Miener provocative, that you see, I'm going to accompany with an arro-blank, and a capita frithes, and an avocado. The pendent is, they're lauduquefying for that rickas salsa. Yeah, and they're going to start to rechupet. well, these costillas to the barbecue, yeah are. We're going to apagher. It's really nice. And so, it's really nice. And so, now me are delicious.