{"id":4598,"date":"2025-03-19T13:04:01","date_gmt":"2025-03-19T13:04:01","guid":{"rendered":"https:\/\/demo1.demo123.suopu.cc\/?p=4598"},"modified":"2025-03-19T13:04:01","modified_gmt":"2025-03-19T13:04:01","slug":"mouthwatering-wagyu-rib-fingers-with-tangy-glaze","status":"publish","type":"post","link":"https:\/\/demo1.demo123.suopu.cc\/ar\/mouthwatering-wagyu-rib-fingers-with-tangy-glaze\/","title":{"rendered":"\u0623\u0635\u0627\u0628\u0639 \u0623\u0636\u0644\u0627\u0639 \u0644\u062d\u0645 \u0627\u0644\u0648\u0627\u063a\u064a\u0648 \u0627\u0644\u0634\u0647\u064a\u0629 \u0645\u0639 \u0627\u0644\u0635\u0642\u064a\u0644 \u0627\u0644\u0645\u0646\u0639\u0634"},"content":{"rendered":"<div class=\"prose\">\n<p data-start=\"161\" data-end=\"435\">These rib fingers are unbelievably easy to cook and a favorite in our house\u2014we always make a full pack!\u00a0Any leftovers (if there are any) taste just as good the next day.<\/p>\n<p data-start=\"161\" data-end=\"435\">My favorite way to cook them is on a Weber BBQ using indirect heat, but an oven works beautifully too.<\/p>\n<p data-start=\"161\" data-end=\"435\"><a title=\"Futari Wagyu Rib FIngers\" href=\"https:\/\/shop.futariwagyu.com\/products\/intercostals\">You can shop our Rib Fingers here.<\/a><\/p>\n<h3 data-start=\"437\" data-end=\"470\"><strong data-start=\"441\" data-end=\"468\">How to Cook Rib Fingers<\/strong><\/h3>\n<p data-start=\"472\" data-end=\"495\"><strong data-start=\"472\" data-end=\"493\">What you&#8217;ll need:<\/strong><\/p>\n<ul data-start=\"496\" data-end=\"607\">\n<li data-start=\"496\" data-end=\"536\">1 pack of <a title=\"Futari Wagyu Rig Fingers\" href=\"https:\/\/shop.futariwagyu.com\/products\/intercostals\">Wagyu rib fingers<\/a><\/li>\n<li data-start=\"537\" data-end=\"607\">Salt or your favorite seasoning (we love <a title=\"Murray River Salt Flakes\" href=\"https:\/\/shop.futariwagyu.com\/products\/murray-river-salt-flakes-pouch?_pos=1&amp;_psq=salt+fla&amp;_ss=e&amp;_v=1.0\">Murray River Salt flakes<\/a>)<\/li>\n<\/ul>\n<p data-start=\"609\" data-end=\"628\"><strong data-start=\"609\" data-end=\"626\">Instructions:<\/strong><\/p>\n<ol data-start=\"630\" data-end=\"1382\">\n<li data-start=\"630\" data-end=\"838\"><strong data-start=\"633\" data-end=\"650\">Prep the meat<\/strong> \u2013 Take the rib fingers out of the fridge an hour before cooking. Trim off any excess fat (we sometimes save ours to make Wagyu tallow for other recipes) and let the meat come to room temperature.<\/li>\n<li data-start=\"839\" data-end=\"904\"><strong data-start=\"842\" data-end=\"852\">Season<\/strong> \u2013 Lightly salt or rub with your favorite flavours.<\/li>\n<li data-start=\"905\" data-end=\"1011\"><strong data-start=\"908\" data-end=\"919\">Preheat<\/strong> \u2013 Set up your BBQ or oven at <strong data-start=\"949\" data-end=\"966\">150\u00b0C<\/strong>. If using a BBQ, set up for indirect heat.<\/li>\n<li data-start=\"1012\" data-end=\"1240\"><strong data-start=\"1015\" data-end=\"1023\">\u0627\u0644\u0637\u0647\u064a<\/strong> \u2013 Place the rib fingers on a rack over a drip tray and cook for <strong data-start=\"1088\" data-end=\"1103\">1.5\u20132 hours<\/strong>. The outside may turn beautifully crunchy while the inside stays juicy and tender. Thanks to their marbling, they\u2019re hard to overcook!<\/li>\n<li data-start=\"1241\" data-end=\"1300\"><strong data-start=\"1244\" data-end=\"1262\">Make the sauce<\/strong> while the ribs cook (recipe below).<\/li>\n<li data-start=\"1301\" data-end=\"1382\"><strong data-start=\"1304\" data-end=\"1313\">Serve<\/strong> \u2013 Enjoy them as they are or dip into the rich, tangy whisky glaze!<\/li>\n<\/ol>\n<hr data-start=\"1384\" data-end=\"1387\" \/>\n<h3 data-start=\"1389\" data-end=\"1436\"><strong data-start=\"1393\" data-end=\"1434\">Tangy Whisky Glaze (or Dipping Sauce)<\/strong><\/h3>\n<p data-start=\"1438\" data-end=\"1534\">This sauce adds a delicious kick, perfect for glazing your rib fingers or serving on the side.<\/p>\n<p data-start=\"1536\" data-end=\"1554\"><strong data-start=\"1536\" data-end=\"1552\">Ingredients:<\/strong><\/p>\n<ul data-start=\"1555\" data-end=\"1859\">\n<li data-start=\"1555\" data-end=\"1586\">2 tbsp Worcestershire sauce<\/li>\n<li data-start=\"1587\" data-end=\"1614\">2 tbsp American mustard<\/li>\n<li data-start=\"1615\" data-end=\"1662\">\u00bc\u2013\u00bd cup orange juice (adjust for sweetness)<\/li>\n<li data-start=\"1663\" data-end=\"1687\">2 tbsp cider vinegar<\/li>\n<li data-start=\"1688\" data-end=\"1705\">2 tbsp whisky<\/li>\n<li data-start=\"1706\" data-end=\"1726\">1\u00bd tbsp molasses<\/li>\n<li data-start=\"1727\" data-end=\"1750\">3 tbsp tomato paste<\/li>\n<li data-start=\"1751\" data-end=\"1781\">2\u20134 garlic cloves, crushed<\/li>\n<li data-start=\"1782\" data-end=\"1805\">\u00bd tsp Tabasco sauce<\/li>\n<li data-start=\"1806\" data-end=\"1829\">\u00bc tsp ground cloves<\/li>\n<li data-start=\"1830\" data-end=\"1859\">Salt and pepper, to taste<\/li>\n<\/ul>\n<p data-start=\"1861\" data-end=\"1882\"><strong data-start=\"1861\" data-end=\"1880\">Instructions:<\/strong><\/p>\n<ol data-start=\"1884\" data-end=\"2135\">\n<li data-start=\"1884\" data-end=\"1928\">Combine all ingredients in a small pot.<\/li>\n<li data-start=\"1929\" data-end=\"2022\">Bring to a boil, then reduce heat and simmer for a few minutes until slightly thickened.<\/li>\n<li data-start=\"2023\" data-end=\"2135\">Serve warm or cold on the side\u2014or brush onto the ribs in the last 10 minutes of cooking for a glossy glaze!<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>These rib fingers are unbelievably easy to cook and a favorite in our house\u2014we always make a full pack!\u00a0Any leftovers (if there are any) taste just as good the next day. My favorite way to cook them is on a Weber BBQ using indirect heat, but an oven works beautifully too. You can shop our [&hellip;]<\/p>","protected":false},"author":1,"featured_media":4599,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[372],"class_list":["post-4598","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-cooking"],"_links":{"self":[{"href":"https:\/\/demo1.demo123.suopu.cc\/ar\/wp-json\/wp\/v2\/posts\/4598","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/demo1.demo123.suopu.cc\/ar\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/demo1.demo123.suopu.cc\/ar\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/demo1.demo123.suopu.cc\/ar\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/demo1.demo123.suopu.cc\/ar\/wp-json\/wp\/v2\/comments?post=4598"}],"version-history":[{"count":1,"href":"https:\/\/demo1.demo123.suopu.cc\/ar\/wp-json\/wp\/v2\/posts\/4598\/revisions"}],"predecessor-version":[{"id":4600,"href":"https:\/\/demo1.demo123.suopu.cc\/ar\/wp-json\/wp\/v2\/posts\/4598\/revisions\/4600"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/demo1.demo123.suopu.cc\/ar\/wp-json\/wp\/v2\/media\/4599"}],"wp:attachment":[{"href":"https:\/\/demo1.demo123.suopu.cc\/ar\/wp-json\/wp\/v2\/media?parent=4598"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/demo1.demo123.suopu.cc\/ar\/wp-json\/wp\/v2\/categories?post=4598"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/demo1.demo123.suopu.cc\/ar\/wp-json\/wp\/v2\/tags?post=4598"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}