Do not be fooled by the pictures terrible: they are delicious! I, the flesh and the camera we have

Do not be fooled by the pictures terrible: they are delicious! I, the flesh and the camera we have yet to make friends, but from October rimedieremo this too, Babs true? :) Those of you who have already been at least once in the States will certainly have already had the opportunity to taste them: soft, so soft you do not need cutlery to remove the meat from the bones, chili cheese nachos recipe and so pleasantly flavorful and spicy smoked to look like, even if the'll have cooked in your oven at home simple and not so cool outdoors in a Weber grill that is my eternal object of desire! (And it will remain so as long as I only have a balcony, with all due respect chili cheese nachos recipe to the other condos) These ribs are the all-American favorite mon amour, it is luscious, most are small and chubby and he likes! And then they are part of every classic American menu of outdoor parties, last year I spent Memorial Day in New Jersey chili cheese nachos recipe at the home of a friend of my Elenita, an afternoon and a wonderful night, all in full American style! It was only the fireworks, but basically mica were the celebrations for the 4th of July, right? Ah but sooner or later I will not miss those too! And so we found ourselves in a cottage on the banks of the Hudson with mega views of the skyscrapers of the city, in the company of friends Germans, Americans and Brazilians, around a plank of wood in the garden under the shade of a large tree littered with nachos and sauces of all kinds, stereo playing jazz leaning on the steps of the house, mega basket full of ice and bottles of beer and frozen meat ... so much meat that all afternoon did nothing but cook in a slow enclosed within giant barbecue with the lid closed, chili cheese nachos recipe releasing a smell crazy! In the meantime, we chatted, drank, socialized and smangiucchiato ... I like a good Italian mica then I could introduce myself empty-handed, and so I brought my famous freshly baked focaccia with tomatoes and a scatolona full of colorful chili cheese nachos recipe cupcakes of Magnolia Bakery: brushed in 2 Minutes! But back to our ribs: the technique of rub instead Laurel taught me during one of his cooking show, a technique that not only serves to marinate the meat in the aromas but also to give the scent a little 'smoked cooking so typical of this dish. So just give it a massaggino the flesh, fire it for a few hours (the makeup of its softness hides in a slow cooking at low temperatures) and in the meantime chili cheese nachos recipe you can do what you want, maybe make the classic potato salad, a bit 'of cole slaw and of course can not miss corn on the cob with butter and red bean sauté with a little 'bacon! You do not watering?
maple syrup Take the pork ribs, voltatele the side of the white membrane, chili cheese nachos recipe incidetela lightly with a knife and with a little 'strengths (and patience) delete it completely tearing it away. This will ensure that cooked the meat comes off the bone by itself and that the stage of marinating it marinate evenly. In a bowl, put plenty of smoked paprika (I chipotle pepper), 1 tablespoon of salt, 1 abundant sugar and stir. Arrange the meat in a non-stick baking pan, brush them on both sides with the mustard and massage it well with powder flavors from both sides, take a nice reddish color and have a very unique scent. Cover the meat with the Domopak and refrigerate at least two hours, preferably overnight. When you need to cook it, you'll have to remove it from the refrigerator 1 hour or so before so that I can come back to room temperature, then you will heat the oven to 200 degrees and infilerete the pan, at which time the temperature goes down almost everything chili cheese nachos recipe I bake in the 140 for about 2 hours, turning them a couple of times, but also depends on the size of the pieces of meat. Meanwhile, prepare a sauce sweet / spicy, I have to say that I go to the eye sampling until the sauce does not taste like that to me, I put in a bowl of ketchup, I add 2 teaspoons hot pepper sauce and a little ' maple syrup, stir well and taste. When the meat is ready (get your fingers between two bones in the meantime that will become white and pull in opposite directions, if the meat gives easily detaching completely are ready), brush the meat well with the sauce and bake for a further 2/3 minutes, I recommend just stay careful because the sauce tends to burn easily! Serve the vegetables and the meat in a large tray, uncorked beers and enjoy!
I know that I and the U.S. did not get along very well from the culinary point of view ... I do not eat hardly any meat (