Sous Vide Thai Glazed Pork Ribs Recipe 42

SOUS VIDE PORK BACK RIBS

Steps:

• Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 155 degrees F (68°C).
• Combine brown sugar, kosher salt, smoked paprika, cumin, and cayenne in a small bowl; mix well. Remove rough membranes from the ribs and cut each rack into thirds. Rub spice mixture onto the fleshy side of the meat. Place each rack into a plastic bag and seal.
• Once water temperature has reached 155 degrees F (68°C), submerge both bags in the water. Open the seal of the bags and allow any air to escape. Reseal. Make sure bags are completely submerged. Cover pot with aluminum foil so steam does not escape.
• Set the timer for 24 hours, checking water level occasionally. Add more water of the same temperature water if necessary.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Remove ribs from the bags and pat dry. Place ribs on the prepared baking sheet and brush with barbecue sauce.
• Broil for 4 minutes. Remove ribs from the oven, brush with more BBQ sauce, and broil until sauce starts to caramelize, about 3 more minutes.

SOUS VIDE THAI GLAZED PORK RIBS... RECIPE - (4.2/5)

Steps:

• Fill and preheat your sous vide liquid to 160°F. Separate the pork rack into individual ribs and refrigerate until needed. In a non-reactive saucepan over medium heat, whisk together the hoisin, garlic, lemongrass, soy sauce, fish sauce, brown sugar, ginger, kaffir lime leaves and kosher salt and simmer until the sugar has melted, about 15 minutes, to make a glaze. Put 4 to 6 ribs in an even single layer into several quart-sized cooking pouches. Soak the ribs with the glaze mixture to coat them thoroughly, evenly distributing the glaze among the pouches, and vacuum seal them. Submerge the pouches in the water and cook for 18 hours. When the ribs are cooked, remove the pouches and plunge them into an ice water bath for 30 minutes. Reset the temperature of the sous vide to 150°F, adding a little cold water to the bath to hasten the cooling. Meanwhile, open the pouches and pour the sauce and accumulated liquid into a saucepan over medium heat to simmer for 15 minutes. In a bowl, toss the jicama with the star anise, cinnamon, lime juice, and jalapenos. Pour into a quart-sized cooking pouch and vacuum seal. Submerge the pouch and cook for 15 minutes. Put the watermelon in an even layer into a quart-sized cooking pouch, generously sprinkle all over with the five spice powder, and vacuum seal. Submerge the pouch and cook alongside the jicama for an additional 5 minutes. Remove the jicama and watermelon from their pouches, chop more finely if necessary, and toss them with their juices and the finely chopped mint to make the salsa. Season the salsa with a little kosher salt to taste and set aside. Preheat the traditional oven broiler to high. Put the ribs on a broiling pan, brush them with the sauce reduction, and broil for 8 to 10 minutes to caramelize. Remove ribs from broiler and serve with the salsa. Garnish the plate with chopped fresh herbs and scallions.

BBQ COUNTRY-STYLE PORK RIBS - SOUS VIDE

Steps:

• Mix salt and sugar together in a small bowl. Sprinkle all over ribs. Coat with red pepper flakes, five-spice powder, and black pepper. Slide ribs into a large vacuum-seal bag; pour in liquid smoke. Seal.
• Immerse bag in a heat-proof container of water with a sous vide cooker. Set temperature to 140 degrees F (60 degrees C); cook for 8 hours.
• Preheat oven to 450 degrees F (230 degrees C). Set oven rack about 6 inches from the heat source and turn on the broiler. Place a wire rack on top of a baking sheet.
• Pull ribs out of the bag; spread onto the prepared baking sheet and brush with barbeque sauce.
• Bake in the preheated oven until bubbly, 4 to 5 minutes. Flip and continue baking until other side bubbles, 2 to 3 minutes more.