{"id":561323520,"date":"2018-01-29T19:50:00","date_gmt":"2018-01-29T18:50:00","guid":{"rendered":"http:\/\/kakann.se\/2018\/january\/honungs-och-hoisinglaserade-revben.html"},"modified":"2018-01-29T19:50:00","modified_gmt":"2018-01-29T18:50:00","slug":"2018_january_honungs-och-hoisinglaserade-revben","status":"publish","type":"post","link":"https:\/\/kakann.se\/?p=561323520","title":{"rendered":"Honungs- och hoisinglaserade revben"},"content":{"rendered":"<div>\n<div>Du beh\u00f6ver:<\/div>\n<div>\u00a0<\/div>\n<div>1,2 kg revben, skurna i bitar <br \/>1-2 dl vatten <br \/>salt och svartpeppar<\/div>\n<div>\u00a0<\/div>\n<div>Glaze<br \/>1 dl oystersauce <br \/>i dl hoisins\u00e5s<br \/>\u00bd dl flytande honung <br \/>1 msk ingef\u00e4ra, riven <br \/>4 klyftor vitl\u00f6k, pressade <br \/>1 msk sesamolja <br \/>2 tsk balsamvin\u00e4ger<br \/>1 msk gochujang eller sambal oelek<br \/>salt och nymalen svartpeppar<\/div>\n<div>G\u00f6r s\u00e5 h\u00e4r<br \/>S\u00e4tt ugnen p\u00e5 125 grader. <br \/>L\u00e4gg revbenen i en form eller djup pl\u00e5t. Salta och peppra. H\u00e4ll 1-2 dl vatten i botten och t\u00e4ck helt runt om med aluminumfolie. <br \/>\u00c5ngan som bildas ska stanna kvar under folien. F\u00f6rkoka i 1,5 timme. <br \/>Blanda samman alla ingredienserna till glazen. <br \/>Ta ut revbenen ur ugnen efter 1,5 timme och h\u00f6j temperaturen till 225 grader. <br \/>Ta bort folie, h\u00e4ll av v\u00e4tskan och pensla p\u00e5 glaze. <br \/>S\u00e4tt tillbaka i ugnen och l\u00e5t glazen s\u00e4tta sig.<br \/>Ytan ska bubbla och bli b\u00e5de krispig och klibbig, d\u00e5 \u00e4r de som b\u00e4st. Detta tar ca 20 minuter.<\/div>\n<div>\u00a0<\/div>\n<div>\n<div><img decoding=\"async\" src=\"https:\/\/kakann\/wp-content\/uploads\/2018\/01\/2018-01-28_172107_5a6e1b5ce087c37705ea4857.jpg\" alt=\"\" class=\"image\" data-oid=\"5a6e1b5ce087c37705ea4857\" \/><\/div>\n<div>\n<div><img decoding=\"async\" src=\"https:\/\/kakann\/wp-content\/uploads\/2018\/01\/2018-01-28_172051_5a6e1b6addf2b3146fb008f0.jpg\" alt=\"\" class=\"image\" data-oid=\"5a6e1b6addf2b3146fb008f0\" \/><\/div>\n<div>\n<div><img decoding=\"async\" src=\"https:\/\/kakann\/wp-content\/uploads\/2018\/01\/2018-01-28_171409_5a6e1b7addf2b31477892816.jpg\" alt=\"\" class=\"image\" data-oid=\"5a6e1b7addf2b31477892816\" \/><\/div>\n<div>\n<div><img decoding=\"async\" src=\"https:\/\/kakann\/wp-content\/uploads\/2017\/09\/signatur_59ac5cee2a6b22abdce41a70.jpg\" alt=\"\" style=\"margin-right: auto; margin-left: auto; display: block;\" class=\"image\" data-oid=\"59ac5cee2a6b22abdce41a70\" \/><\/div>\n<div>\u00a0<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver: \u00a0 1,2 kg revben, skurna i bitar 1-2 dl vatten salt och svartpeppar \u00a0 Glaze1 dl oystersauce i dl hoisins\u00e5s\u00bd dl flytande honung 1 msk ingef\u00e4ra, riven 4 klyftor vitl\u00f6k, pressade 1 msk sesamolja 2 tsk balsamvin\u00e4ger1 msk gochujang eller sambal oeleksalt och&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[247,303,304,316,512,589,665,805],"class_list":["post-561323520","post","type-post","status-publish","format-standard","hentry","category-kakann","tag-gochujang","tag-hoisinsas","tag-honung","tag-ingefara","tag-oystersauce","tag-revbensspjall","tag-sesamolja","tag-vitlok"],"_links":{"self":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/561323520","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=561323520"}],"version-history":[{"count":0,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/561323520\/revisions"}],"wp:attachment":[{"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=561323520"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=561323520"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=561323520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}