Sous Vide - Hoisin-Glazed Spare Ribs

By: Jason Logsdon

Sous Vide - Hoisin-Glazed Spare Ribs
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Sous Vide
cuisine icon Keywords
4 serving, cayenne pepper powder, chinese five-spice powder, chopped fresh cilantro, contributed, cook 24 hour, easy, fresh lime juice, garlic, garlic powder, hoisin sauce, honey, Jason Logsdon, main course, minced ginger, modern, more than 2 hours, prep 5 min, racks pork spare ribs, rice vinegar, sesame seeds, sous vide, soy sauce

prep icon Prep Time
5 min
cook icon Cook Time
24 hour

serving icon Servings
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
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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