Sous Vide Thai Glazed Pork Ribs Recipe 425

SOUS VIDE RIBS

Steps:

• PREPARE SOUS VIDE WATER BATH: Fill water in a large pot or container about 3/4 to the top. I use hot water from the tap to shorten the heating process. Set the temperature on the immersion circulator to 150F/65.6C and allow water to heat to that temperature. Note 1 for other sous vide times and temperatures.
• MAKE RUB: Add all rub ingredients in a small bowl. Mix well to combine. Shortcut: Buy a good rib rub.
• PREPARE BACK RIBS: Remove the silver skin (white membrane) on the back of the ribs by sliding the tip of a knife under the skin at the small end of the rack. Loosen the skin from the bone, then grab it with a paper towel and peel the skin off the entire rib. With any luck, it should peel away in one large sheet. Here's a video on how to remove silver skin from ribs. Cut the rack horizontally into 2-3 pieces. Generously season each piece on both sides with rub. For vacuum seal: Fold back top of vacuum seal bag about an inch to create a flap (this ensures no food touches the top of the bag where it gets sealed). Place ribs in bag - as many rib portions per bag that will fit in a single layer, ensuring no overlap. Unfold the flap and vacuum bag using a vacuum sealer. Note 2 for displacement method with ziploc bag.
• COOK RIBS SOUS VIDE: When the temperature of the water bath reaches 150F/65.6C, submerge the bag with the ribs into the sous vide bath. Cover and cook for 15-20 hours. (Note 1 for alternative times and temp)
• MAKE BBQ SAUCE: Combine all the BBQ sauce ingredients in a bowl. Mix well to combine. Shortcut: use a good bottled BBQ sauce.
• FINISH RIBS: Remove ribs from water bath. (Ribs can be cooled, then refrigerated at this point to be finished in the next 2 days). Remove ribs from the bags. Discard juices. To Grill: Clean and oil grill. Heat grill to medium-high. Brush sauce on both sides of ribs. Grill for 2-3 minutes per side, adding more sauce as you turn them. To Broil: Line a pan with aluminum foil. Heat broiler and place oven grill 6 inches from the top of the oven/broiler. Place ribs (meaty side down) on the pan and brush with sauce. Broil for 2-3 minutes. Turn ribs over. Brush sauce on top of ribs. Broil for another 2-3 minutes. Spread any remaining sauce on top of BBQ ribs. Cut into serving pieces and serve.

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.

FABULOUS TENDER PORK RIBS - SOUS VIDE STYLE

Steps:

• Preheat the SousVide Supreme to 138F/57°C You can cheat an put them in early because the temperature will drop when you add the ribs. It will come back up to temperature in no time.
• Make Recipe#390416 combining all the dry spice ingredients listed above. You won't use it all. I always quadruple the recipe and store the extra for future use.
• Cut the ribs into sections. I cut into 3-4 bones per section.
• Season both sides of the ribs with the rub mixture. No need to season too heavily as the flavors will be enhanced with this method of cooking. Just a light to moderate dusting. Using your hands, pat the spices into the ribs.
• Put each section into individual vacuum seal bag, removing all the air and sealing. Alternately, arrange the rib sections side by side in the bags and seal DO NOT stack the rib sections in the bag.
• Note: All the air must be removed from the bags to insure the packages are submerged for proper cooking.
• Place bags in the preheated water bath. If you have a rack for your Sous Vide, all the better, if not, do not let them nest. Make sure water passes in between each bag.
• Submerge the pouch(es) in the water oven and cook for a minimum of 24 hours up to a maximum of 48 hours. They will not over cook after 24 hours, really!
• At this point, they are fully cooked. You may cool and refrigerate for several days) or freeze the ribs for future consumption. If you refrigerate them bring to room temperature before grilling. Please note, warming on the grill will take longer because they are hot from the water bath. Note: I have tried cooking & refrigerating for later use.
• Fire up the grill!
• Remove from the pouches from the water bath.
• From this point, finish off the ribs as you normally do.
• Sear the surface of the ribs on the grill, or under the broiler. About 1-2 minutes per side.
• Slather on your favorite BBQ sauce, grilling to achieve caramelization of the sauce.
• Serve & enjoy!