Costela ao Barbecue
Suculenta costela de porco ao molho barbecue.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
American Taste
While barbecue traditions exist worldwide, the specific adaptation of pork ribs ('costela de porco') with a barbecue sauce is heavily influenced by American barbecue techniques, which were adopted and adapted in Brazil, often incorporating local flavors and ingredients.
Costela ao Barbecue is frequently enjoyed at informal gatherings, churrascos (Brazilian barbecues), and family meals, representing a blend of American-influenced culinary practices with Brazilian social dining traditions.
Social Gathering Food
Like many barbecue dishes, it's typically prepared and shared in a communal setting, fostering a sense of togetherness and celebration.
Churrasco Inclusion
While traditional churrasco focuses heavily on beef, the inclusion of pork ribs au barbecue demonstrates the diversification and adoption of international flavors within Brazilian barbecue culture.
The dish is characterized by a harmonious blend of smoky, savory, sweet, and tangy flavors.
The primary flavor comes from the pork ribs, which are typically seasoned with salt, pepper, garlic, and sometimes paprika or other spices. The barbecue sauce contributes sweetness (often from brown sugar or molasses), acidity (from vinegar or tomato), smokiness (from smoked paprika or liquid smoke), and a hint of spice (from chili powder or cayenne pepper). The slow cooking process allows the flavors to meld and deepen, resulting in tender and flavorful meat.
Membrane Removal
Removing the membrane from the back of the ribs allows for better seasoning penetration and results in more tender meat.
Slow and Low Cooking
Cook the ribs slowly at a low temperature (around 250-275°F) to render the fat and achieve optimal tenderness. A smoker, oven, or slow cooker can be used.
Sauce Application
Apply the barbecue sauce during the last 30-60 minutes of cooking to prevent it from burning and to allow it to glaze onto the ribs.
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