Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "e3fa255786cf4b23aa2e788b13543be9",
    "updated": "2025-05-04T21:57:03.637Z",
    "title": "Barbecue Pork Ribs with Watermelon-Tomato Salad",
    "subtitle": "The sweet and tangy flavors of the watermelon salad perfectly complement the richness of the ribs. Prepare the salad no more than an hour before serving, as the watermelon tends to break down if left too long.",
    "description": "",
    "ingredients": [
      {
        "section": "FOR THE RIBS",
        "ingredients": [
          "pork loin back ribs, membrane removed, cut into individual ribs",
          "whole30 compliant barbecue rub",
          "whole30 compliant chicken broth or chicken bone broth",
          "whole30 compliant barbecue sauce",
          "grated orange zest"
        ]
      },
      {
        "section": "FOR THE SALAD",
        "ingredients": [
          "(25.4 mm) chunks seedless watermelon",
          "halved cherry tomatoes",
          "thinly sliced red onion",
          "extra-virgin olive oil",
          "white balsamic vinegar or white wine vinegar",
          "salt",
          "lightly packed chopped fresh mint or basil"
        ]
      }
    ],
    "instructions": [
      "Sprinkle the ribs evenly with the barbecue rub and massage it into the meat with your fingers.",
      "Place the ribs and chicken broth into a 4-quart slow cooker.",
      "Cover and cook on low for 5 to 6 hours or on high for 2½ to 3 hours.",
      "Meanwhile, combine the watermelon, cherry tomatoes, and red onion in a medium bowl.",
      "In a small bowl, whisk together the olive oil, vinegar, and salt.",
      "Pour the dressing over the watermelon salad and toss gently to combine.",
      "Cover the salad and chill for up to 1 hour before serving.",
      "Sprinkle the chopped mint or basil on top just before serving.",
      "Transfer the ribs to a serving platter, discarding the cooking liquid.",
      "Brush the ribs with the barbecue sauce and sprinkle with grated orange zest.",
      "Serve the ribs alongside the watermelon-tomato salad."
    ],
    "notes_ingredients": "To remove the membrane (also called silver skin) from the back of the ribs, start at one end and slide a table knife under the membrane to loosen it. Use a paper towel to grip the edge and pull it off. Alternatively, you can ask your butcher to do this for you.",
    "notes_instructions": ""
  }
]