「スペアリブ」家庭調味料で美味しく仕上げるコツ

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1.以下の材料を用意する。
・豚スペアリブ 800g
・玉ねぎ 半個
・ニンニク、しょうが各ひとかけ
・新ジャガイモ 4〜5個

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2.玉ねぎ、ニンニク、しょうがはすりおろしておく。
豚スペアリブは水気を拭き、フォークで全体を刺す。

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3.保存用袋に肉とすりおろした野菜と以下の調味料を入れる。
・赤ワイン 半カップ
・だし醤油 大さじ2
・みりん 大さじ2
・中濃ソース 大さじ2
・ケチャップ 大さじ1
・はちみつ 大さじ1
・粒マスタード 大さじ1
・コショウ少々
しっかり揉み込む。

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4.骨で袋が破れやすいので注意!
冷蔵庫で一晩置く。

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5.焼く前に冷蔵庫から出し、常温になるまでおく。
汁気を軽く拭き、魚焼きグリルに並べて中火で焼く。
よく洗ったジャガイモも入れる。

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6.途中で返しながら、7〜8分焼く。焦げやすいので、焼いている間はこまめに確認を!

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7.その間につけダレをフライパンにあけ、少し煮詰める。

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8.焼き上がったらタレをかけて完成!

" } }
スペアリブ

インポートファッションブランドの代理店「SDI」の本部長・赤峰健介さんは、「小学生の頃から台所に立っていた」というだけあって家庭料理がお得意。普段から夕飯をメインに腕を振るった美味しそうな料理の数々を、自身のインスタグラムにもアップしている。本連載では、思わず真似して作ってみたくなるような、超簡単で美味しい「家で居酒屋気分」を楽しめるレシピをご紹介。

ケニーノバナー細版

【ケニーノ赤峰のおうち居酒屋食堂】vol.34 スペアリブ

家でのんびり過ごす連休には、少し仕込みに手間のかかる一品に挑戦してみよう。

ということで、今回のお題は「スペアリブ」。豚のスペアリブは、にんにくや生姜、ケチャップ、赤ワインなどをブレンドした特製ソースにつけてよく揉み込み、一晩じっくり寝かせるのがポイントだ。グリルでじっくり焼いたら、つけだれも捨てずに煮詰めて最後はたれとしてかけていただこう。

今日のうちから準備しておけば、明日のランチやディナーのご馳走になること間違いなし! 

<p>1.以下の材料を用意する。<br />
・豚スペアリブ 800g<br />
・玉ねぎ 半個<br />
・ニンニク、しょうが各ひとかけ<br />
・新ジャガイモ 4〜5個</p>

1.以下の材料を用意する。
・豚スペアリブ 800g
・玉ねぎ 半個
・ニンニク、しょうが各ひとかけ
・新ジャガイモ 4〜5個

<p>2.玉ねぎ、ニンニク、しょうがはすりおろしておく。<br />
豚スペアリブは水気を拭き、フォークで全体を刺す。</p>

2.玉ねぎ、ニンニク、しょうがはすりおろしておく。
豚スペアリブは水気を拭き、フォークで全体を刺す。

<p>3.保存用袋に肉とすりおろした野菜と以下の調味料を入れる。<br />
・赤ワイン 半カップ<br />
・だし醤油 大さじ2<br />
・みりん 大さじ2<br />
・中濃ソース 大さじ2<br />
・ケチャップ 大さじ1<br />
・はちみつ 大さじ1<br />
・粒マスタード 大さじ1<br />
・コショウ少々<br />
しっかり揉み込む。</p>

3.保存用袋に肉とすりおろした野菜と以下の調味料を入れる。
・赤ワイン 半カップ
・だし醤油 大さじ2
・みりん 大さじ2
・中濃ソース 大さじ2
・ケチャップ 大さじ1
・はちみつ 大さじ1
・粒マスタード 大さじ1
・コショウ少々
しっかり揉み込む。

<p>4.骨で袋が破れやすいので注意!<br />
冷蔵庫で一晩置く。</p>

4.骨で袋が破れやすいので注意!
冷蔵庫で一晩置く。

<p>5.焼く前に冷蔵庫から出し、常温になるまでおく。<br />
汁気を軽く拭き、魚焼きグリルに並べて中火で焼く。<br />
よく洗ったジャガイモも入れる。</p>

5.焼く前に冷蔵庫から出し、常温になるまでおく。
汁気を軽く拭き、魚焼きグリルに並べて中火で焼く。
よく洗ったジャガイモも入れる。

<p>6.途中で返しながら、7〜8分焼く。焦げやすいので、焼いている間はこまめに確認を!</p>

6.途中で返しながら、7〜8分焼く。焦げやすいので、焼いている間はこまめに確認を!

<p>7.その間につけダレをフライパンにあけ、少し煮詰める。</p>

7.その間につけダレをフライパンにあけ、少し煮詰める。

<p>8.焼き上がったらタレをかけて完成!</p>

8.焼き上がったらタレをかけて完成!

2024

VOL.342

Summer

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