He International Ribs Day The April 27 and several Buenos Aires restaurants are prepared with special dishes. From Texan Ahumados to artisanal marinades, each proposal pays tribute to this tasty, tender and always tempting preparation, ideal to eat the dish or with the hands, in good company and with a cold beer.
The proposal surprises with the tempting Ribs, characterized by a pink color called Smoke Ringwhich is achieved only through a smoked process extended to firewood (with whales of Quebracho and Blood) by 8 to 12 hoursmore than 100 °.
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To celebrate RIBS Day, on Sunday, April 27, the house will offer a limited edition of Beef Ribs (of cow)at the Costanera branch, which surprise by their size, flavor and visual power, since they are larger and with more bone than pork classics.
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The letter of Ribs to the river It is completed with tacos, smoked sandwiches, entrances, garrisons and drinks such as craft beer (ideal to accompany the ribs), vermuts and cocktails.
La Dorita
In La Doritaone of the most prominent dishes valued by diners are pork ribs with barbecue sauce of own elaboration. Its preparation begins with a thorough cleaning, in which the membrane is removed and carefully seasoned.
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Then, the Ribs are slowly cooked at low temperature (around 120 ° C) during more than two hourssubmerged in a broth Tasty that carries beer, mascabo sugar, aromatic herbs and vegetables such as onion, celery and carrot.
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The process ends in The grillwhere they are varied several times with homemade barbecue, which enhances the flavor and ensures a tender and caramelized texture. From 2002La Dorita invites you to live a real barbecue experience in full Palermo Hollywoodin an environment that combines tradition and art, with works by Marcos López and icons of Argentine culture.
La Boquería
He Bodegón Palermitano Boquería fuses Spanish flavors with the tradition of the Argentine grill, and among its dishes are the juicy pork ribs.
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They undergo a meticulose herbal -based marinatedcondiments and black sugar, a process that enhances its taste and brings depth to the meat. Subsequently, they massage with a touch of olive oil and let stand for several hours before taking them to the oven.
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Cooking is done at controlled temperature, for approximately three hourswith the ribs wrapped in layers of aluminum foil, which guarantees a tender and uniform texture. Then add red beer and brothand as a final touch, they are covered with a homemade barbecue.
FELINE
In San IsidroFelino Restaurant about the best of modern cuisine and a cocktail bar of excellence, where the tapas are not lacking Finger Food stylegrilled dishes, handmade pasta and numerous salad options, entertainment and much more.
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On the eve of his day, the Barbecue RibsThey are a classic of American gastronomy that is worth trying. In Felino they prepare a Pork rib Marinated with a mix of spices for six hours, branched with a handmade barbecue sauce.
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They arrive at the table with crispy fries and natural choleslaw salad. They can be tasted with any of the new cocktails that entered the fall letter, such as the Tool Tonicthat combines Gin Macerado in Ceylon and Bergamota, Honey and Tonic Top.
Blossom
In Blossom’s premises, the BBQ Ribs They stand out for their cooking in mud ovens fed with a Quebracho firewood, which gives them a distinctive smoked and an exceptionally tender texture.
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Before reaching the plate, the meat goes through a dry maceration of 24 hoursfollowed by slow cooking In beer, vegetables and aromatic herbsso that it is juicy and tasty. Designed to share between three or four diners, these ribs can be accompanied with artisanal beers or author cocktails.
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Are served in the five spaces of Blossomeach with broad environments, terraces, courtyards and a relaxed and luminous atmosphere. The letter also includes options such as pizzas, pasta, wraps, sandwiches and own elaboration pastry.
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With corners that range from community tables to armchairs and bars, and a Kid’s Club in Castelar, Olivos, San Isidro and MartínezBlossom presents itself as an ideal place to enjoy good food in a warm and friendly environment.
Spoiled
Malciated is the restaurant and wine bar with branches in LELOIR PARK AND TORTUGUITAS which is positioned as a place of reference for fans of flesh and good wine.
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His proposal combines traditional techniques with modern touches, focusing on cutting meat cutting to the grill and an innovative selection of thrown winespreserved by a dispenser system that maintains the attributes of each label.
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Among the most outstanding dishes of the menu are pork ribsa classic that cooks slowly in a clay oven and ends on the grill with Babbish and eucalyptus firewoodachieving a distinctive smoked flavor. This cut is served with a layer of barbecue sauce and can be ordered with alternatives such as sweet potatoes, fried sweet potatoes or fried sweet potatoes.
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The ribs have their day and Buenos Aires He has the ideal places to celebrate it. Either in Texan version, Creole or with international fusion, each restaurant offers a different experience to honor this irresistible classic. Cooked over low heat, with homemade sauces and paired with the best drinks, the ribs become the center of a flavor party worth enjoying.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
