Sous-Vide Ribs: Perfectly Cooked with a Crispy Finish

If you’re looking for the ultimate ribs, sous-vide is the way to go. This cooking method ensures incredibly tender meat, and a quick grill at the end provides that irresistible crispy texture. Perfect for a barbecue or a special dinner, this recipe serves six people.

Ingredients

For the Marinade:

• 1 tablespoon Sriracha chili garlic sauce
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon ginger syrup
• 1 tablespoon fish sauce
• 1 tablespoon olive oil
• 75 grams brown sugar

For the Ribs:

• 2 large racks of ribs (about 2 kilos)

Equipment

• Sous-vide stick
• Vacuum sealer
• Vacuum bags
• Grill, grill pan, or oven (grill function)

Preparation method

• Make the Marinade: Mix all marinade ingredients in a bowl and stir well until the sugar dissolves. This blend creates a sweet, spicy, and umami-packed flavor.
• Prepare the Ribs: Preheat your sous-vide water bath to 67°C (153°F). Cut the ribs into portions that fit in vacuum bags. Coat generously with the marinade, place in vacuum bags, and vacuum seal.
• Sous-Vide Cooking: Place the sealed ribs in the preheated water bath and cook for 24 hours at 67°C. This ensures incredibly tender meat.
• Grill for a Crispy Finish: Remove ribs from the bags and reserve the juices for a broth. Grill on high heat for a few minutes on each side until caramelized.
• Serve and Enjoy: Slice and serve with steamed rice, salad, or pickled vegetables like kimchi.

Extra Tip: Enhance Flavor with Cold Smoking

For an extra layer of smoky goodness, try cold smoking the ribs before sous-vide cooking. This step will infuse a rich, deep smokiness without overpowering the natural flavors of the meat.