For the marinade: 250 ml of wonder oil. 1 tablespoon of colored chili. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. For the filling: 500 g of potatoes peeled and cut into squares. 500 cc of milk cream. 250 g of cheddar cheese (Or whatever you like the most) Recipe: In a bowl we mix the oil, the colored chili, the garlic powder, the onion powder, season with salt and pepper and stir well. With pork ribs, we gently make cuts between the ribs and add the marinade. We spread well. With the help of two skewer sticks, we join both ends to form a cylinder and place it on a pastry mold (De queque). Then, we add a little beer to the base to generate moisture during cooking and cover well with aluminum foil. Baked for 1 hour at 220°. c. After time, we remove the aluminum foil and here is your favorite:
Brush well with chili paste, mustard/honey or barbecue sauce. The one you like best. We return to the oven until golden brown for 1 hour. 180°C. And the crown of ribs is ready. But let's take it to the next level. Peeled potatoes into squares and fry them in plenty of oil. (I recommend double frying so they are crispier). Finally, in a pan we boil milk cream and add your favorite cheese. I used cheddar cheese which is very good. We mix the creamed potatoes, stir, fill them to the crown and turn it into the ribs volcano. If you liked my wood-burning oven or my new barbecue area. With closed eyes that of @versatilechile. I recommend it 100%. Chilean product and quality of excellence. Dance a little and enjoy.
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