Vesna, amonymous: Ribs has in the market, at a local butcher ... though not always, but found the .

If you like your meat just scrap the brisket needs a little more patience, but I think that every minute of waiting pays dividends. In fact I have already said many times, but I will come again, if you want juicy meat you need to bake longer at a lower temperature. I have these ribs the first three hours, "hell" at 150 degrees (in the tin) and then another after a 15-minute grilled a each side and are really juicy, sticky and simply irresistible :)
Attachment whiskey kitchen was my blue potatoes whiskey kitchen with which now for the first time met. I baked it so all in the crust and later spilled MOCOM of meat. If your eyes are closed and you try you will not even notice the difference, except that it is perhaps a little drier than usual ... and say it's healthier ... so sad ...
2 cloves garlic whiskey kitchen
Meat am well washed, removed the "membrane" which is located on the back side of the ribs (closer to the bone) and the first smeared with a mixture of mustard, garlic and olive oil and then sprinkled with a mixture of sugar, salt and hot pepper.
Sos which I later smear the meat and the rest used for dressing I made so I put in a sauce pan with some olive oil and grated garlic, flushed when I added a concentrated tomato and what was left of my marinade meat ... everything a little whiskey kitchen propržila then add tomato juice, honey, salt, balsamic vinegar, and all together a little prokrčkala.
The pan I disconnected, gravy poured in a bowl (that later pouring potatoes), meat smeared on one side Sochaux, baked it at 220 degrees program grill until yellowing on one side (about 15 minutes), then it turned and smeared on the other hand also baked for about 15 minutes.
J elena said ...
Oils which is the difference between concentrated tomatoes and tomato puree. I use the paste, whiskey kitchen ie. concentrate in the jars? You probably think the concentrated from the tube, and something I have not seen him lately. February 3, 2014 at 9:08 AM
Vesna, amonymous: Ribs has in the market, at a local butcher ... though not always, but found the ... Jelena: I have here used the concentrated tomato from the tube ... he told me that any additional "depth" sauce but not necessary. whiskey kitchen .. it's not necessary ... and when I say tomato puree usually think of the tomato cartons ... the jar, never used. squirrels: Tastes whiskey kitchen differ and believes the color of potatoes (and I believe this carrot) very nice. February 3, 2014 at 10:20 AM
A well now I know. That out of the tube is slightly more concentrated than this out of the jar. It used this jar was four times concentrated and is now two times concentrated, if I'm not mistaken. I baptize cartons in tomato juice. February 3, 2014 at 11:45 AM
Potato whiskey kitchen is totally exotic, I have never seen in that color, or ribs for straight ten and come to me to stir out his hand through the screen and "catch" the closest piece. :)) February 3, 2014 at 10:31 PM
I ate the blue potatoes boiled and the same to me, but I never cooked. I even asked the woman to give me the plant, but there is nothing so far. Ribs look really juicy! whiskey kitchen February 4, 2014 at 2:40 PM
Once I found the potatoes to buy this but I am getting something around his and eventually left without him, and shame because this color is pretty cool, and if it tastes the same maybe the whole dish more interesting looks. A brisket are mmmm, good, I record! February 11, 2014 at 11:36 PM
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