Monday, September 19, 2011

Brazilian Style Short Ribs-Costela de porco com farinha de mandioca

When cooking authentic Brazilian barbecue many will tell you the trick is in finding farinha de mandioca, but like many other things there‘s hope in a common substitute. Farinha de mandioca is a fine ground Cassava flour. Perhaps try looking for Arrowroot as that work wonderful as a substitute.

Ingredients:3 Lbs. Short ribs
1 Cup Red Wine
1 tsp. Sea Salt
1 tsp. Black Pepper
¼ Cup Farinha de Mandioca ( Cassava Flour)
2 Tbsp. Marjoram
¼ Cup Red WineVinegar

Steps:About 1/2 hour before the barbecue, marinate the ribs in red wine, salt, pepper, vinegar and marjoram. Sear the ribs over direct heat, and transfer to the side of the grill without coals. Barbecue the ribs over indirect heat until they're almost done, remove, coat well with farinha de mandioca and put them back on the grill until they're really well done.

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