Perfect extra tender ribs – sous vide recipe.
If you want to cook pork ribs the right way – so meat would fall off the boned and mett in your mouth – you are at the right place. I don't want to brag, but this time the ribs turned out to be absolutely wonderful: first, we will slowly and delicately cook them by sous vide, so that the meat becomes tender yet retaining the meat essence and rich taste, and then we quickly bake them in grill with barbecue sauce, getting aroma of haze and light crust. I, like many others, am used to having ribs with beer, but these ribs in particular deserve no more, no less good red wine.
Ingredients
Serves: –+
- Pork ribs 1.2 kg
- For the spice mixture:
- Green Pepper 1 tbsp
- Dried garlic 1 tbsp
- Dried chili ½ tbsp
- Sugar 1 tbsp
- Salt 1.5 tbsp
- Black pepper ½ tbsp
- For BBQ sauce:
- Ketchup or tomato paste 1.5 tbsp
- Mustard 2 tbsp
- Sugar 2 tbsp
- Worcester sauce 2 tbsp
- Soy sauce 2 tbsp
- Wine vinegar 2 tbsp
Method
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Combine the spice mixture in a blender bowl or a grinder and turn into a smooth powder. At this stage, it's not too late to fix something by adding a little more salt, sugar or chili: the spice mixture should be salty, heady and spicy to taste, but mild. It's a good idea to replace some of the paprika with smoked paprika, that way the ribs will have a special taste, if you want, you can use dried herbs like marjoram or oregano, and add some other spices to your taste. When you finish this work of art, rub the ribs with spices on all sides (the excess mixture can be put in a jar and used after). Put the ribs in a vacuum pack, seal it and cook in a sous vide at 68.5 degrees for 24 hours.
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You can make barbecue sauce while cooking the ribs, as well as before or after. Simply combine all the ingredients in a saucepan, place it over low heat and cook, stirring occasionally, for about 20 minutes, until it is thick and slightly sticky. I recommend tweaking the sauce with different spices, but here we are dealing with enough seasoned ribs, so you can skip this step, or even take the pre-made sauce.
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The ribs cooked in sous vide can, as always in such cases, either be quickly cooled in ice water without removing from the bag then put in the refrigerator and prepared for serving when it is convenient for you (preheating to the same temperature), or serve them right away. Remove the ribs from the bag, pat dry with paper towels and place under the grill at full power. After 5 minutes, when the surface of the ribs is slightly dry and begins to form a crust, generously brush them with sauce and return to the grill. Repeat this 2-3 times, without bringing the sauce to burn, then serve hot, with heat. Stewed red cabbage is perfect as a side dish.
