{"id":82,"date":"2024-02-10T10:54:00","date_gmt":"2024-02-10T10:54:00","guid":{"rendered":"https:\/\/demo.wpzoom.com\/inspiro-recipe\/2021\/02\/10\/cooked-sea-bream-fish\/"},"modified":"2025-08-01T11:14:53","modified_gmt":"2025-08-01T11:14:53","slug":"cooked-sea-bream-fish","status":"publish","type":"post","link":"https:\/\/demo.wpzoom.com\/inspiro-recipe\/2024\/02\/10\/cooked-sea-bream-fish\/","title":{"rendered":"Post with YouTube Video"},"content":{"rendered":"\n

This is some dummy copy. You\u2019re not really supposed to read this dummy copy, it is just a place holder for people who need some type to visualize what the actual copy might look like if it were real content.<\/p>\n\n\n\n

If you want to read, I might suggest a good book, perhaps Hemingway<\/a> or Melville<\/a>. That\u2019s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.<\/p>\n\n\n

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\n\t \n\t \t\n \n <\/svg>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\t\t\t\t<\/figcaption>\n\t\t\t<\/figure>\n\t\t<\/div>\n\t\t\t
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Post with YouTube Video<\/h2>\n\t\t\t\t
\n Recipe by Pavel Ciorici<\/span>\n \n
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  • <\/li>
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  • <\/li><\/ul>4.3<\/small> from<\/small> 3<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Course: Meat<\/mark><\/span> <\/div>\n\t<\/div>\n\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    4<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    30<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    40<\/p>minutes<\/span><\/div>

    <\/span>Calories<\/span>

    300<\/p>kcal<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n \t\t\t
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      2<\/span> slabs pork spare ribs (2 1\/2 lbs each)<\/span><\/p><\/li>

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      1\/4<\/span> cup<\/span> salt<\/span><\/p><\/li>

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      1\/4<\/span> cup<\/span> black pepper<\/span><\/p><\/li>

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      1 1\/2<\/span> cups<\/span> ketchup<\/span><\/p><\/li>

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      1\/3<\/span> cup<\/span> cider vinegar<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\t\t\t\n\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Preheat oven to 400 degrees. Season ribs with chili powder, salt, and pepper. Stack slabs on a double layer of aluminum foil; wrap tightly. Place on a rimmed baking sheet. Cook until meat is fork-tender, 1 1\/2 to 2 hours.<\/li>
      • Meanwhile, make barbecue sauce: In a medium saucepan, melt butter over medium heat. Add onion and garlic; season with salt and pepper. Cook until soft, 2 to 3 minutes. Add ketchup, vinegar, Worcestershire, cayenne, and desired variation (see ingredients above). Bring to a simmer. Cook, stirring occasionally, until slightly thick, about 5 minutes. Set aside.<\/li>
      • Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any accumulated liquid. Brush ribs generously with sauce; grill until charred, 2 to 3 minutes per side. Serve with extra sauce, if desired.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\t\n\t\t\t