How to Cook Pork Ribs Sous Vide | Recipe by sousvidetools.com
How to Cook Pork Ribs Sous Vide
- COOK TIME: 48 Hours
- PREP TIME: 10 Minutes
- DIFFICULTY: Easy
- SERVES: 4
- 500g rack of pork ribs
- 200ml of barbecue sauce
Sticky, smoky pork ribs are always popular at a barbecue. However, cooking them for hours over flames can be a real hassle. A great alternative is to cook the rack of ribs sous vide. Use this method to cook the rack in advance, then, when your guests arrive, quickly finish the ribs by charring them on a hot barbecue for a few minutes.
- Preheat the water bath to a temperature of 64⁰C.
- Combine some salt, sugar and paprika in a bowl, then massage the mixture into the pork ribs to season the meat.
- Seal the seasoned rack of ribs inside a vacuum bag.
- Place the bag in the water bath and leave to cook for 48 hours.
- After this time, slide the ribs out of the bag and lay on kitchen paper to dry.
- Preheat the oven to a temperature of 220⁰C.
- Smear the ribs all over with barbecue sauce.
- Cook in the oven for 8 minutes or, for authentic smoky flavour, grill on a hot barbecue until charred.
Get creative with flavours by adding different herbs and seasonings to the salt rub. Thyme, crushed garlic, peppercorns, cinnamon and cloves all work really well with pork.
Pork ribs are a guaranteed a crowd pleaser when served simply with coleslaw or salad. For an even more irresistible result, you could try making Tong Chee Hwee’s Chinese-inspired Jasmine-tea smoked pork ribs or Marcus Wareing’s moreish Sticky sesame pork ribs.
Recipe courtesy of www.greatbritishchefs.com