This recipe is short on ingredients but long on time!
Ingredients:
Ribs, as many as you need
Salt & Pepper to season
Non-iodised salt for brining
Water
Method:
Make a brine – 50gms of non-iodised salt for every 1 litre of water you need to cover the ribs. If you like you can throw in some herbs and spices at this stage as the brine will take those flavours in, I use star anise and cloves and whole all spice whacked with a knife.
I do mine in a large plastic ziplock bag as it’s easier to handle and place that inside a container that will handle it. Just makes less mess.
Brine ribs for 24hrs
Remove from bag and dry off ribs with paper towels
Salt & Pepper both sides and rub in
Place in Vac bag and vac seal, as you will still get water coming out of the meat use a nappy at the top to stop the water getting to the sealing bar first.
Heat water bath to 80 degrees C
Place bags in bath
Forget about it for 72 hours (just keep an eye on water levels each day as you will lose some through evaporation)
After 72 hours (I actually did mine for 80 hours as it worked better for me) remove bags from water and rapid chill in iced water to remove all heat, should take about 30 minutes.
At this stage you can bundle the ribs still in their bags in the fridge to be used anytime in next 5 days.
Finishing off:
Heat oven to 180 degrees C
Remove ribs from the vac bag and if you like brush over them your favourite BBQ sauce.
Place ribs in big oven dish and place in preheated oven.
I didn’t sauce these as I wanted to know what flavours we had just with salt & Pepper added, next time I will add the sauce I usually use which I have added at the bottom of the page.
Heat in oven for about 15minutes to warm them up then flip oven to grill element mode and take the temp up to 190 degrees C and brown them off, watch carefully as you can burn them, this will usually take about 5 to 8 minutes but will depend on your stove.
They will come out looking like this and the bones can be extracted with a shake the meat is so tender.
Plate up:
Goes well with homemade oven roasted chips, (you have the oven running anyway so you might as well use it for everything) due to size no room for greens – bugger!
This sort of thing is what Sous Vide cooking is all about, no loss of moisture or flavours, everything as it should taste, it’s worth the time that’s for sure.
Enjoy – I did!
Pork belly in the sous vide now, this will take 35 hours
Moggies take on a Quick BBQ Sauce
Whilst the ribs are cooking you can make this from scratch, it’s easy.
Ingredients
140gms potal of tomato paste concentrate (if pushed could use tomato sauce/ketchup – ye gods…)
¼ cup cider vinegar (I used Apple, could also use Balsamic Vinegar)
1 tablespoons molasses (could use honey at a pinch but molasses adds the colour)
1 teaspoon Worcestershire sauce
¼ teaspoon smoked paprika (or more – your taste)
¼ cup water
½ teaspoon Sea salt
½ teaspoon black pepper
½ teaspoon Allspice ground
1 tablespoons brown sugar (optional if you use bit more molasses drop this)
Can add 1/8 teaspoon ground cloves (Pinch)
½ teaspoon Garlic salt
1 teaspoon mustard can use Dijon or mild
Note this makes a pretty spicy/semi hot sauce so if you like it mild cut the Worcestershire sauce down to ¼ teaspoon and mustard down to ¼ and use very mild mustard. Do taste test should be sharp and spicy, once applied will drop back however so don’t make too weak to start with or you will end up with not a lot of taste.
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