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Sous Vide - Rosemary Leg of Lamb with Roasted Root Vegetables
Sous Vide - Hoisin-Glazed Spare Ribs
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Spare ribs can sometimes be overly rich and fatty, so I like to pair them with a sweet, spicy, and acidic glaze to help round out the taste. Once the ribs are sous vided, they are brushed with the glaze during the searing process, coating them with flavor and caramelizing the glaze. If you like an even heavier glaze, you can chill the ribs after sous viding them to increase the amount of time they can be seared.
These ribs are cooked at 140°F , which results in a chop like texture with a lot of bite to it. If you want a more traditional texture, you can raise the temperature between 156°F and 176°F while reducing the sous vide time.
| Prep Time | 5 minutes |
| Cook Time | 24 hours |
| Servings |
4 serving
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Ingredients
For The Pork Spare Ribs
- 1 tsp Chinese five-spice powder
- 1 tsp garlic powder
- 1/8 tsp cayenne pepper powder
- 1-2 racks pork spare ribs
For the Hoisin Glaze
- 1/2 cup Hoisin Sauce
- 1 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp fresh lime juice
- 2 tsp minced ginger
- 2 cloves garlic minced
- 1/4 tsp cayenne pepper powder
To Assemble
- 1/4 cup chopped fresh cilantro
- 1 tsp sesame seeds
Ingredients
For The Pork Spare Ribs
For the Hoisin Glaze
To Assemble
|
Instructions
For the Pork Spare Ribs
- Preheat a water bath to
140°F . - Mix the spices together in a small bowl. Salt and pepper the ribs, then sprinkle with the spices. Place the pork in a sous vide bag and seal it. Place the bag in the water bath and cook for 1 to 2 days until tenderized.
For the Hoisin Glaze
- To prepare the glaze, mix together all the ingredients in a bowl until combined well.
To Assemble
- Take the sous vide bag out of the water and remove the cooked ribs.
- Dry them off thoroughly, using paper towels or a clean dish cloth.
- Lightly salt the spare ribs, then brush with the hoisin glaze. Quickly sear the ribs for 1 minute per side, then add more glaze and sear for another minute. Repeat a few times until the glaze has coated the ribs. Remove the ribs from the heat. Cut the racks of ribs into sections of 1 or 2 ribs and place them on a plate. Sprinkle with the cilantro and sesame seeds, then serve.
Jason Logsdon has published several cookbooks, including Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking. He runs AmazingFoodMadeEasy.com, one of the largest modernist cooking websites.)
Once a cooking technique only used in fine-dining restaurants or on cooking shows, the sous vide machine has now become affordable for home cooks. Using a vacuum-sealed bag and temperature-controlled, circulating water, it cooks food gradually to the perfect temperature. This comprehensive introduction teaches you everything you need to know about sous vide preparation, including cooking times, and provides 100 inspired recipes for meat, poultry, seafood, vegetables, and desserts that go beyond the basics.
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1-2 days? Really?
I was thinking the same thing 1 to 2 days? That has to be wrong
Sous vide takes a looooong time, so that time is probably correct. Not my thing, but some say it’s amazing.
maikinh currently and so far after cooking 22.5 hours they look amazing. Making sauce formlast steo.
For those who were questioning the time… Even if you slow cook D’s in a slow cooker at a temperature below 160° it would take about the same amount of time. The sous vide makes incredible food! Probably the best steaks I’ve ever eaten.
That is the correct time. Sous-vide cooking time can range from minutes to days depending on what you are cooking. Utilizing the low temperature and long cooking time this recipe calls for produces juicey ribs as their is more juices retained at lower heats.