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)
Instructions
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: Serve and Enjoy
Slice and serve with steamed rice, salad, or pickled vegetables like kimchi.
