{"id":1657,"date":"2020-10-18T14:47:54","date_gmt":"2020-10-18T11:47:54","guid":{"rendered":"http:\/\/andrestover.com\/?p=1657"},"modified":"2020-10-18T14:47:54","modified_gmt":"2020-10-18T11:47:54","slug":"grilled-ribs","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/grilled-ribs\/","title":{"rendered":"Grillitud ribid"},"content":{"rendered":"

Grillitud ribisid v\u00f5i BBQ ribisid peetakse \u00fcldiselt Ameerikaga seonduvaks toiduks. Samas valmistatakse grillitult k\u00f5iksugu loomade ribisid alates alligaatorist kuni k\u00e4nguruni v\u00e4lja.
\nMina olen viimasel ajal valmistanud grillitud ribisid praeahjus kvaliteetsest Rakvere lihat\u00f6\u00f6stuse<\/a> ribist.
\nMinumeelest on \u00fcks olulisemaid komponente marinaad. Marineerimise filosoofia on mul olnud selline, et see peab sisaldana nelja maitset \u2013 soolast, m\u00f5ru, magusat ja haput, siis on see maitsev. Iga\u00fcks v\u00f5ib kokku panna omaenda marinaadi, samuti on poes saada h\u00e4id marinaade.
\nRibide valmistamine v\u00f5tab aega, aga seda tasub ikka ett v\u00f5tta.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 2,5 kuni 3 tundi<\/span>
\nTase: lihtne<\/span>
\nKogus: neljale kuni kuuele<\/span><\/p>\n

Koostisosad:<\/span>
\n4 pikka ribi<\/p>\n

Marinaad:<\/em>
\n5 spl tomatipastat
\n1,5 spl mett v\u00f5i siirupit
\n1,5 spl sojakastet
\n1 tl \u201eliquid smoke<\/a>\u201c maitseainet, mida v\u00f5ib asendada ka terava sinepiga
\n0,5 tl suitsupaprikat
\n1 spl veini\u00e4\u00e4dikat
\n0,5 tl Meresoola
\n0,5 tl Jahvatatud musta pipart
\nFooliumit, et katta ahjupanni<\/p>\n

Valmistamine:<\/span>
\n1. Sega marinaadi komponendid kokku
\n2. Aseta ribid s\u00fcgavamale ahjuplaadile v\u00f5i suuremasse ahjuvormi, mille v\u00f5id ka katta k\u00fcpsetuspaberiga
\n3. M\u00e4\u00e4ri ribid \u00fcleni marinaadiga
\n4. Kata vorm fooliumiga ja k\u00fcpseta umbes 2-2,5 tundi 150 kraadi juures.
\n5. Eemalda foolium ja t\u00f5sta temperatuur 250 kraadi juurde umbes 20 kuni 30 minutiks kuni ribid pruunistuvad v\u00f5i ka pealmine kiht hakkab kohati mustjaks t\u00f5mbuma
\n6. Serveeri friikartulitega, v\u00f5id juurde teha toorsalatit, samuti serveerida juurde maitserohelist
\nValmis!!!<\/p>\n

\"\"<\/p>\n

\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Grillitud ribisid v\u00f5i BBQ ribisid peetakse \u00fcldiselt Ameerikaga seonduvaks toiduks. Samas valmistatakse grillitult k\u00f5iksugu loomade ribisid alates alligaatorist kuni k\u00e4nguruni v\u00e4lja. Mina olen viimasel ajal valmistanud grillitud ribisid praeahjus kvaliteetsest Rakvere lihat\u00f6\u00f6stuse ribist. Minumeelest on \u00fcks olulisemaid komponente marinaad. Marineerimise filosoofia on mul olnud selline, et see peab sisaldana nelja maitset \u2013 soolast, m\u00f5ru, magusat […]<\/p>\n","protected":false},"author":1,"featured_media":1662,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[321],"tags":[525,524,462],"class_list":["post-1657","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sealiha","tag-pork-ribs","tag-tomato-paste","tag-honey","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1657","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=1657"}],"version-history":[{"count":4,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1657\/revisions"}],"predecessor-version":[{"id":1664,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1657\/revisions\/1664"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1662"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1657"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1657"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1657"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}