The Alpina Sparerib Grills is an attractive grill, for the cooking of spareribs, hams, brochettes, potatoes, etc..., manufactured in RVS AISI 304, and working with ceramic infrared gasburners with low gasconsumption and high return.
- Independently lighted burners
- The spareribs are grilled, hanging on hooks and turning in front of the high return gasburners.
- Electronic ignition
- Gassecurity by thermocouple (CE- standards)
- Running on natural or LPG gas
- Removable large fat try and hooks for quick and easy cleaning.
- Cooking time of the spareribs: +/- 15 minutes
- With glass door - If required, wheelbase adapted on the LPG bottles.
|ITG1||720 x 725 x 780 (1730 with castors)||12||12||100|
|ITG2||720 x 725 x 1315 (1730 with castors)||24||24||140|
Spareribs are pork.
Obviously the term spareribs does not refer to extra ribs. The term actually comes from the German Rippenspeer which literally translates to "spear ribs," as this cut was traditionally roasted on a spit or spear. In English, it became ribspare and eventually sparerib. This term not only refers to the practice of roasting the meat on a spear or spit, but it is a perfectly reasonable description of the cut itself, being spare of meat. You will see this cut referred to as spareribs (compound word) and spare ribs (two words), and both are equally acceptable.
Spareribs are pork, of course, and are cut from the bottom section of the ribs and breastbone of the pig, just above the belly. (Baby back ribs are from the top of the rib area along the back.) With the removal of the bacon, a thin layer of meat remains on the spareribs. Spareribs are considered to be more meaty and succulent than baby back ribs. The slabs weight between 2 and 5 pounds, with weightier slabs usually cut into smaller, more manageable racks.
The tasty Spareribs can be cooked perfectly and very fast on the Alpina Spareribgrill.
They hang on hooks while turning in front of the infrared gas burners, making the cooking process extremely short, with a delicious result!