Ribfingers Iberico sticky miel y jengibre
Ribfingers de Iberico con una glaze pegajosa de miel, jengibre y soja. Grasos, jugosos y llenos de sabor, ideales para una sesion BBQ con perfil dulce-salado.
Valores nutricionales
Valores aproximados por porcion.
Cerdo Iberico con glaze brillante
La grasa del Iberico absorbe de maravilla el calor y la salsa. Cocina con calma, glasea al final y deja que la superficie se vuelva pegajosa sin quemar los azucares.
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Plan de batalla
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Metodo de coccion
The Marinade Session
Mix all ingredients into a smooth mass.
Pour two-thirds over the ribfingers and marinate for at least 4 hours (preferably overnight) in the fridge. Save the rest of the marinade.
BBQ Setup
Prepare the BBQ for indirect grilling at 110C - 120C.
Add smoking wood once the temperature is stable.
Low & Slow Cooking
Place the ribfingers indirectly on the grate.
Let them cook for 1.5 to 2 hours until they are reddish-brown and the fat starts to 'sweat'.
The Glaze Phase
Reduce the remaining marinade in a skillet to a thick, syrupy glaze.
Brush the ribfingers generously with this.
The Sticky Finish & Double Glaze
Remove the plate setter and bring the BBQ to 180C - 200C direct heat.
Grill the ribfingers for about 15 minutes total.
Glaze them 2 more times during this final phase with the reduced glaze. Stay close; sugars caramelize quickly for that ultimate 'sticky' layer.
Grillmaster's Tip
Serve on a wooden board with extra lime wedges and spring onion for the necessary crunch.
Ready for Service
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