{"id":363,"date":"2016-08-05T15:13:25","date_gmt":"2016-08-05T13:13:25","guid":{"rendered":"http:\/\/www.vinia.se\/blogg\/vin-och-vanner\/?p=363"},"modified":"2025-06-30T11:55:55","modified_gmt":"2025-06-30T09:55:55","slug":"bemastra-bbq-sasen-till-sommarens-ribs","status":"publish","type":"post","link":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/2016\/08\/bemastra-bbq-sasen-till-sommarens-ribs\/","title":{"rendered":"Bem\u00e4stra BBQ-s\u00e5sen till sommarens ribs!"},"content":{"rendered":"<p data-start=\"176\" data-end=\"388\">N\u00e4r det kommer till BBQ-s\u00e5ser g\u00e4ller det att visa lite \u00e5terh\u00e5llsamhet. Har du lagt tid och m\u00f6da p\u00e5 att f\u00e5 till riktigt bra revbensspj\u00e4ll vill du inte att s\u00e5sen tar \u00f6ver \u2013 den ska <strong data-start=\"355\" data-end=\"387\">lyfta smaken, inte d\u00f6lja den<\/strong>.<\/p>\n<h3 data-start=\"390\" data-end=\"416\">Hur mycket s\u00e5s beh\u00f6vs?<\/h3>\n<p data-start=\"417\" data-end=\"438\">En bra grundregel \u00e4r:<\/p>\n<ul data-start=\"439\" data-end=\"576\">\n<li data-start=\"439\" data-end=\"505\">\n<p data-start=\"441\" data-end=\"505\"><strong data-start=\"441\" data-end=\"459\">Tjocka revben:<\/strong> ca 1,5 dl totalt f\u00f6r b\u00e5da sidor av en hel bit<\/p>\n<\/li>\n<li data-start=\"439\" data-end=\"505\">\n<p data-start=\"441\" data-end=\"505\"><strong data-start=\"508\" data-end=\"525\">Tunna revben:<\/strong> ca 0,8 dl<\/p>\n<\/li>\n<li data-start=\"536\" data-end=\"576\">\n<p data-start=\"538\" data-end=\"576\"><strong data-start=\"538\" data-end=\"566\">Spare ribs eller kamben:<\/strong> ca 0,5 dl<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"578\" data-end=\"671\">Vill n\u00e5gon ha mer? St\u00e4ll fram extra s\u00e5s vid bordet ist\u00e4llet f\u00f6r att dr\u00e4nka k\u00f6ttet p\u00e5 grillen.<\/p>\n<h3 data-start=\"673\" data-end=\"704\">N\u00e4r ska du pensla p\u00e5 s\u00e5sen?<\/h3>\n<p data-start=\"705\" data-end=\"954\">Alltid <strong data-start=\"712\" data-end=\"744\">efter att k\u00f6ttet \u00e4r tillagat<\/strong>. Vissa s\u00e5ser \u00e4r fantastiska direkt ur flaskan, andra blir \u00e4nnu godare av en kort stund p\u00e5 v\u00e4rmen. De flesta BBQ-s\u00e5ser m\u00e5r d\u00e4remot <strong data-start=\"875\" data-end=\"906\">inte bra av att bakas l\u00e4nge<\/strong> \u2013 det kan g\u00f6ra k\u00f6ttet \u00f6verkokt och s\u00e5sen br\u00e4nd.<\/p>\n<p data-start=\"956\" data-end=\"1080\"><strong data-start=\"956\" data-end=\"965\">Tips:<\/strong> V\u00e4rm s\u00e5sen i kastrull eller mikro innan du penslar p\u00e5 den. Kall s\u00e5s p\u00e5 varma revben f\u00f6rl\u00e4nger grilltiden i on\u00f6dan.<\/p>\n<h3 data-start=\"1082\" data-end=\"1123\">Hygien \u2013 undvik att kontaminera s\u00e5sen<\/h3>\n<p data-start=\"1124\" data-end=\"1321\">Eftersom fl\u00e4skk\u00f6tt kan inneh\u00e5lla mikrober och sporer \u00e4r det bra att <strong data-start=\"1192\" data-end=\"1254\">inte doppa penseln i samma s\u00e5s som ska serveras vid bordet<\/strong>. H\u00e4ll ist\u00e4llet upp en mindre m\u00e4ngd i en separat sk\u00e5l f\u00f6r pensling.<\/p>\n<h3 data-start=\"1323\" data-end=\"1356\">Hur l\u00e4nge ska s\u00e5sen sitta p\u00e5?<\/h3>\n<p data-start=\"1357\" data-end=\"1544\">P\u00e5 h\u00f6gre temperatur r\u00e4cker det oftast med ca <strong data-start=\"1402\" data-end=\"1425\">10 minuter per sida<\/strong> f\u00f6r att s\u00e5sen ska s\u00e4tta sig och karamellisera l\u00e4tt. K\u00f6r du p\u00e5 l\u00e5g temperatur kan du r\u00e4kna med upp till <strong data-start=\"1529\" data-end=\"1543\">30 minuter<\/strong>.<br \/>\nVill du f\u00e5 till en bubblig, karamelliserad yta? Se upp s\u00e5 du inte br\u00e4nner s\u00e5sen:<\/p>\n<ul data-start=\"1628\" data-end=\"1730\">\n<li data-start=\"1628\" data-end=\"1669\">\n<p data-start=\"1630\" data-end=\"1669\"><strong data-start=\"1630\" data-end=\"1667\">Fruktos karamelliseras vid 110 \u00b0C<\/strong><\/p>\n<\/li>\n<li data-start=\"1670\" data-end=\"1706\">\n<p data-start=\"1672\" data-end=\"1706\"><strong data-start=\"1672\" data-end=\"1704\">Glukos &amp; sackaros vid 160 \u00b0C<\/strong><\/p>\n<\/li>\n<li data-start=\"1707\" data-end=\"1730\">\n<p data-start=\"1709\" data-end=\"1730\"><strong data-start=\"1709\" data-end=\"1730\">Maltos vid 180 \u00b0C<\/strong><\/p>\n<\/li>\n<\/ul>\n<p data-start=\"1732\" data-end=\"1797\">N\u00e4r s\u00e5sen v\u00e4l b\u00f6rjar bubbla g\u00e5r det fort fr\u00e5n perfekt till br\u00e4nd.<\/p>\n<h3 data-start=\"1799\" data-end=\"1843\">S\u00e5 f\u00e5r du bubblor utan att br\u00e4nna s\u00e5sen:<\/h3>\n<p data-start=\"1844\" data-end=\"2151\"><strong data-start=\"1847\" data-end=\"1860\">Kolgrill:<\/strong> N\u00e4r ribsen \u00e4r n\u00e4stan klara, pensla p\u00e5 s\u00e5sen och l\u00e4gg dem p\u00e5 den hetaste delen av grillen tills s\u00e5sen b\u00f6rjar bubbla. H\u00e5ll dig n\u00e4ra grillen \u2013 detta \u00e4r inte l\u00e4ge att l\u00e4mna f\u00f6r att blanda potatissallad.<br data-start=\"2059\" data-end=\"2062\" \/><strong data-start=\"2065\" data-end=\"2078\">Gasgrill:<\/strong> Samma princip, men det g\u00e5r snabbare. R\u00e4kna med ca 5\u201310 minuter per sida.<\/p>\n<h3 data-start=\"2158\" data-end=\"2183\">Vintips till ribsen:<\/h3>\n<p data-start=\"2184\" data-end=\"2469\">Sommaren sj\u00e4lvklara grillvin heter <a href=\"https:\/\/www.vinia.se\/produkter\/bonza-reserve\/\"><strong data-start=\"2219\" data-end=\"2238\">The Great Bonza<\/strong><\/a>. Det \u00e4r kraftigt och nyanserat med toner av svarta vinb\u00e4r, m\u00f6rka k\u00f6rsb\u00e4r, lakrits och kaffe. Ett vin med struktur d\u00e4r den gener\u00f6sa frukten skapar en fin brygga mellan k\u00f6ttet och vinet. Dessutom har det ett l\u00e5gt sockerinneh\u00e5ll.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>N\u00e4r det kommer till BBQ-s\u00e5ser g\u00e4ller det att visa lite \u00e5terh\u00e5llsamhet. Har du lagt tid och m\u00f6da p\u00e5 att f\u00e5 till riktigt bra revbensspj\u00e4ll vill du inte att s\u00e5sen tar <a class=\"read-more\" href=\"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/2016\/08\/bemastra-bbq-sasen-till-sommarens-ribs\/\">[&#8230;]<\/a><\/p>\n","protected":false},"author":2,"featured_media":365,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[3,1295],"tags":[122,120,124,22,90,123],"class_list":["post-363","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recept","category-tillbehor","tag-bbq","tag-bonza","tag-flask","tag-grillat","tag-kott","tag-sas"],"_links":{"self":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts\/363","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/comments?post=363"}],"version-history":[{"count":9,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts\/363\/revisions"}],"predecessor-version":[{"id":5742,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts\/363\/revisions\/5742"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/media\/365"}],"wp:attachment":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/media?parent=363"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/categories?post=363"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/tags?post=363"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}