Negroni ribs: the video recipe!
- Jan 21
- 2 min read
Forget the usual aperitivo. Here, the Negroni isn't just in the glass: it's the soul of the dish, thanks to the spices and BUGIN sauce.
What happens if we combine smoked oranges infused in vermouth, the BUGIN range, party ribs, and bitter? We create the NEGRONI RIBS recipe, for a truly stratospheric aperitivo.
♥️ PARTY RIBSTake a rack of ribs (we really went for it and chose those from @tastafood), remove the membrane, separate the ribs, and season them with BUGIN Negroni rub. Smoke at a high temperature, around 140–150°C, until a bark forms (a bit of cherry wood smoke works beautifully).
Once the bark has formed, wrap them in foil with BUGIN Negroni BBQ sauce, butter, and apple cider vinegar.Continue cooking for about one hour. Glaze and let them set.
🍊 FOR THE SMOKED AND INFUSED ORANGESSlice the oranges thinly, season them with Negroni rub, and smoke at low temperature. Then let them infuse in vermouth for a few hours.
The result is an explosion of citrusy and smoky notes that completely changes the rules of the game.
🧡 NEGRONIBugin Gin, the first gin distilled with botanicals specifically designed to pair beautifully with meat.
Garnish: we finish the drink with our dehydrated and smoked orange slice, releasing an incredible aroma.
Now it’s time to sip the cocktail together with the Party Ribs, for a perfectly coordinated and (trust us) unforgettable explosion of flavor.
🍹 Barbara Ricco Crudelini, bartender, trainer and creator of Overline Menu.
🪵 Al BBQ: Andrea Critelli @pitmassivebbq - Italian Pitmaster based in Como.
🍖 Tasta Food @tastafood - butcher's shop and delicatessen in San Mauro Torinese, near Turin.
🎥🌿 BUGIN @ginbugin
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