\t\t\t\tEn gang om \u00e5ret k\u00f8ber vi et helt, udsk\u00e5ret lam gennem en god ven, og en gang om \u00e5ret st\u00e5r jeg med en bunke ribben som jeg ikke helt ved hvad jeg skal stille op med. De er ret fede, s\u00e5 det bliver let lidt vammelt hvis man bare steger dem og spiser dem som spareribs, og det fors\u00f8g vi lavede for et par \u00e5r siden med at smidde dem p\u00e5 grillen var heller ikke s\u00e5 vellykket. Men en gang er det lykkedes mig at lave dem gode, jeg husker bare ikke hvad jeg gjorde, s\u00e5 i \u00e5r pr\u00f8ver jeg p\u00e5 nedenst\u00e5ende m\u00e5de og skiver det ind, s\u00e5 m\u00e5 vi bagefter se om de blev gode og anbefalelsesv\u00e6rdige \ud83d\ude09<\/p>\n
To sider ribben sk\u00e5ret i tre racks hver = 6 racks<\/p>\n
Marinade:<\/p>\n
ca. 2 spsk. olie
\n2\u00a0fed hvidl\u00f8g (havde ikke mere)
\nca. 1 spsk. ketchup
\nca. 1 spsk. tomatpur\u00e9
\nca. 1 tsk. akaciehonning
\nTimian
\nSalt & Peber<\/p>\n
Racks l\u00e6gges p\u00e5 risten over en bradepande med bensiden nedad og pensles med marinaden.<\/p>\n
S\u00e6ttes i ovnen ved 200 grader i 10 minutter, derefter skrues ned p\u00e5 160 grader, pensl med lidt mere af marinaden og steger videre i 45 minutter, hvorefter de pensles en gang til og steger yderligere 30 – 45 minutter. K\u00f8ddet skal v\u00e6re s\u00e5 m\u00f8rt at det n\u00e6sten falder af benene af sig selv.\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"
\t\t\t\tEn gang om \u00e5ret k\u00f8ber vi et helt, udsk\u00e5ret lam gennem en god ven, og en gang om \u00e5ret st\u00e5r jeg med en bunke ribben som jeg ikke helt ved hvad jeg skal stille op med.\t\t<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[2],"tags":[29,239,302,335,594,602],"class_list":["post-382","post","type-post","status-publish","format-standard","hentry","category-aftensmad","tag-akaciehonning","tag-hvidlg","tag-ketchup","tag-lammeribben","tag-timian","tag-tomatpure"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p37AhV-6a","_links":{"self":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/382","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=382"}],"version-history":[{"count":0,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/382\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=382"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=382"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=382"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}