4 servingAmericancayenne pepper powder

Sous Vide - Hoisin-Glazed Spare Ribs

By Jason Logsdon

4 serving

more than 2 hours

Easy

Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 5 min

Cook Time: 24 hour

Total Time: more than 2 hours

Cooking Technique: Sous Vide

Cuisine: American

Yield: 4 serving

Ingredients

1 tsp Chinese five-spice powder
1 tsp garlic powder
1/8 tsp cayenne pepper powder
1-2 racks pork spare ribs
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
1/4 tsp cayenne pepper powder
1/4 cup chopped fresh cilantro
1 tsp sesame seeds

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.

INSTRUCTIONS

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.
To prepare the glaze, mix together all the ingredients in a bowl until combined well.
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.

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About the chef

Jason Logsdon

Jason Logsdon is the President of The International Sous Vide Association, a best selling sous vide author, public speaker and passionate home cook who loves to try new things, exploring everything from sous vide and whipping siphons to blowtorches, foams, spheres and infusions. He has published 15 cookbooks which have sold more than 60,000 copies. He runs AmazingFoodMadeEasy.com, one of the largest sous vide and modernist cooking websites and MakeThatBacon.com, a website dedicated to helping bloggers succeed.

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