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14:47 May 26, 2018 |
Portuguese to English translations [PRO] Cooking / Culinary / cardápio | |||||||
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Summary of answers provided | ||||
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3 +1 | short ribs |
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4 | Back Ribs |
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3 | baby back ribs |
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short ribs Explanation: https://www.youtube.com/watch?v=qxa8zqo9RJ8 |
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baby back ribs Explanation: baby back ribs |
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Back Ribs Explanation: assado de tira => Back Ribs Back Ribs These ribs are cut from the cow’s loin. Each slab contains five or six bones and the beef on these ribs are located between the bones. Back ribs are great for braising because the marrow in the bones are full of beefy flavor, which absorbs into the liquid over a long braising period. If grilled on the BBQ, low and slow is the rule of thumb. You may also want to smoke back ribs for an excellent result, just make sure you do so slowly and over a low heat (around 225 F on the Memphis) for a long period. This allows the connective tissues to break down and the end result will be a nicely smoked and tasty rib. https://memphisgrills.com/ribs/ |
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