There’s obviously a reasonable amount of planning ahead when cooking your dinner for 48 hours – you need to anticipate what sort of food you’ll fancy eating in 2 days time. Nothing to worry about here though – is there ever a time when you don’t fancy eating a rack of Sous Vide Ribs?
I think not.
The process was made possible by cooking the ribs at a low temperature in the SousVide Supreme. You could of course cook them covered in a low oven but the benefits of cooking in a temperature controlled water-bath are many – You can accurately control the temperature to within 0.5c. The flavour and juices of the meat are locked in. You don’t need to keep checking it. But – most importantly, you guarantee incredible results every time you cook it.
You’ll need to make your sauce/glaze separately but that means you can really fine-tune the sauce so it’s exactly as you want it when you serve it. I served it with an apple and celeriac slaw – apples have featured heavily in my cooking recently but, then again, I have plenty of apples to get through right now so expect a few more apple-based dishes from me.
Here’s what you’ll need to make Sous Vide Ribs:
For the pork
- 1 rack pork ribs per person
- 1 teaspoon smoky paprika per rack
- 1 teaspoon brown sugar per rack
- Salt & Pepper.
For the glaze
- 1 medium sized onion – finely chopped
- 2 cloves garlic – finely chopped
- 2 teaspoons fennel seed
- 1 teaspoon black cumin
- 1 teaspoon smoky paprika
- 1 tablespoon tomato ketchup
- Juice of 1 orange
- 2 grated apples
- A few splashes of smoky tabasco sauce
- 1 cup water
- 2 teaspoons soy sauce
- 2 teaspoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 sprig of thyme
- 2 bay leaves
- Olive oil
- Black Pepper.
For the slaw
- 2 apples – sliced into thin batons
- Half a celariac – sliced into thin batons
- Half a white cabbage – sliced
- 1 tablespoon mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons apple vinegar
- A twist of celery salt
- A few chopped sprigs of parsley
- A couple of crushed walnuts
- Black pepper.
Mix the ingredients and season to taste. Be careful with the celery salt – you can easily over-do it. Once you’re happy with the slaw, cover it until you’re ready to serve.
Heat your oven to its highest temperature. Remove the ribs from their vacuum bags and place in a tray and spoon over the glaze. Cook in the hot oven for 20 minutes or so – just to allow the outside of the meat and bones to blacken a little.
Remove from the oven and serve with the slaw – sprinkle some of the crushed walnuts over the slaw.
The big question – how was the meat?
What’s a little surprising with the SousVide Supreme is that you expect meat to fall off the bone the second you touch it. But it doesn’t. The meat actually retains a little of its firmness until you bite into it – and that’s when you get the texture – it has just enough bite to feel like you’re eating it but is as moist and tender as you could possibly imagine. It’s simply perfect.
Succulent, moist, salty ribs with a sweet, smoky, sticky sauce served with a fresh, crunchy slaw.
Go on. You know you want to.