Costelinhas suínas Dingley Dell na churrasqueira, por Steve Durham, em parceria com Flying Visits da Dingley Dell

Ingredientes

• Pork:
• 1 belly rib weighing approx 750g (£2.55 per rib, plus cost of other ingredients at approx £1.15)
• Brine:
• 100 g salt
• 100 g sugar
• 10 g black pepper
• 1ltr cold water
• Spice mix:
• 25 g brown sugar
• 25 g garlic salt
• 25 g smoked paprika
• 25 g black pepper
• 10 g ground cumim
• 1 tbsp rapeseed oil
• Wrap:
• 50 g honey
• Juice and zest of 2 lemons

Modo de preparo

1. 1

   Combine the brine ingredients and pour over the whole rib. Cover and refrigerate for 3-24 hours. Pat dry and season like rain with spice mix.

2. 2

   Prepare the grill for indirect grilling - the temperature should be 300F/150C. Moisten the meat with the rapeseed oil and cook for 2 hours.

3. 3

   Remove the ribs from the grill. Make a parcel from 2 large sheets of tin foil and put the ribs onto the foil. Combine the wrap ingredients - brown sugar, honey, lemon and wrap inside the parcel. Put the racks back on the grill for between 45 minutes and 1.5 hours, depending on size.

4. 4

   Remove the parcel from the grill and allow to rest, still wrapped for 15 minutes. Unwrap the foil, discarding along with any liquid and put the ribs back on the grill uncovered for 30 minutes to kiss with smoke.

5. 5

   To serve, cut the ribs into individual portions.