Sous Vide – Hoisin-Glazed Spare Ribs
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.
Servings Prep Time
4serving 5minutes
Cook Time
24hours
Servings Prep Time
4serving 5minutes
Cook Time
24hours
Ingredients
For The Pork Spare Ribs
  • 1tsp Chinese five-spice powder
  • 1tsp garlic powder
  • 1/8tsp cayenne pepper powder
  • 1-2 racks pork spare ribs
For the Hoisin Glaze
  • 1/2cup Hoisin Sauce
  • 1tbsp rice vinegar
  • 2tbsp soy sauce
  • 2tbsp honey
  • 1tbsp fresh lime juice
  • 2tsp minced ginger
  • 2cloves garlicminced
  • 1/4tsp cayenne pepper powder
To Assemble
  • 1/4cup chopped fresh cilantro
  • 1tsp sesame seeds
Instructions
For the Pork Spare Ribs
  1. Preheat a water bath to 140°F.
  2. 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
  1. To prepare the glaze, mix together all the ingredients in a bowl until combined well.
To Assemble
  1. Take the sous vide bag out of the water and remove the cooked ribs.
  2. Dry them off thoroughly, using paper towels or a clean dish cloth.
  3. 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.