Barbecue with vine pepper and cumin

Overview

How to cook Barbecue with vine pepper and cumin at home

Soak 450g of ribs in water for 10 minutes to remove the blood
Make the marinade: (Add two tablespoons of beer meat to make it more tender) I use ready-made vine pepper powder, or you can use chili powder: pepper powder: salt and pepper powder: salt 1:1:1. Cut the ginger and garlic into centimeter pieces (do not mince), add two spoons of beer and water and dissolve. Remember to add salt!
Find a ziplock bag, put the meat and sauce in it, seal it and put it in the refrigerator overnight. If you eat it on the same day, there will be a little more salt.
(I forgot to keep the previous picture, I will use it in the finished product) Cut the potatoes into cubes, as well as the enoki mushrooms and green peppers, brush them with a little oil and barbecue sauce and sprinkle with some salt. Then put the meat directly on it, cover it all with tin foil, and put it at 220 degrees for 20 minutes
(I forgot the picture again, so I’ll replace it with a picture of the finished product.) After 20 minutes, take away the tinfoil covering, put the meat separately on the barbecue grill, and put the potatoes on top, so that the oil will drip into the potatoes. After roasting for 20 minutes, sprinkle with black pepper and cumin and roast for another 5 minutes.
Finally, place the roasted meat on the tin foil you just used to cover it, and take it out of the oven. In the picture, I grilled chicken wings. :)