PORK RIBS WITH HOMEMADE BBQ SAUCE AND BREAD ROLLS
INGREDIENTS FOR PORK RIBS:
3 kg pork ribs
300 ml honey
1,5 kg ketchup
2,5 l orange juice
30 g ground coffee
50 g salt
5 g ground black pepper
100 g fresh chilli peppers finely chopped
METHOD FOR PORK RIBS:
Cut the pork ribs into portions. Make the marinade by mixing all ingredients and pour it all over the ribs. Leave to marinate overnight in a refrigerator.
Set the Retigo combi oven on hot air mode 100 %, 140 °C, 3hours, and insert the marinated ribs in using a deep GN container with a lid on. Take off the lid 1 hour before finished.
Before you serve the ribs, take them out of the marinade and place them on a shallow GN container, brush them with the sauce, and place them into the preheated Retigo combi oven at 180 °C for 5 minutes.
INGREDIENTS FOR BREAD ROLLS:
500 g plain flour
150 g pork lard
10 g salt
21 g fresh yeast
450 ml milk
METHOD FOR BREAD ROLLS:
Mix all ingredients and leave to knead in a robot for 10 minutes. Leave the dough to rise to double size.
Divide the dough into the same pieces (12) and round them into balls. Leave them to rise again to double size.
Before baking, brush them with water and sprinkle them with coarse salt and fennel seeds. Bake them in preheated Retigo combi oven or DeliMaster bakery oven.
The setting is 1st step combination mode 50 %, 165 °C, 4 minutes, 2nd step combination mode 30 % 180 °C, 4 minutes.