Succulent Spare Ribs Cooked Sous Vide at Home!

Sous vide cooking (vacuum packed) is an established and trendy style done in most restaurants, even Michelin star ones. I tried to do it at home without any tools.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 3 Prep: 10 min Cook: 240 min Nutrition: 600 cals

Ingredients

Spare Ribs (beef or pork) 1kg
Ziploc bag 1
Salt & Pepper plenty
Fajita BBQ sauce 1 pack
Sugar & honey combined 4-5 tbsp
Red wine 100ml
Garlic, herbs as you like

Method

1
Boil some hot water in a large pan to 55-60C. If you have a thermometer that can be fixed with a clip, it would be useful, as you need to maintain the temperature for 3 and a half hours.
2
Season the ribs with plenty of salt & pepper and place inside a ziploc bag along with your favorite herbs and some garlic. Squeeze out the air as much as possible and seal tightly. Put the bag in the hot water for 3 and a half hours.
3
After this time, the ribs have uniformly heated through and the fat has melted. In a separate pan, mix the Fajita seasoning, red wine, sugar, honey and the meat juices from the ziploc bag and bring to the boil to make a thick sauce. Remove the ribs into a dish and brush over with the sauce.
4
To finish, bake the ribs in a medium oven for 15 minutes, charring the surface a little to get it really tasty. This time I enjoyed it with oven chips.

Tips & Note

Keep the temperature of the hot water stable at 55-60C. You can use this sous vide method of cooking for your meat curry too, as it will have a good strong flavour but still be tender to eat.

Succulent Spare Ribs Cooked Sous Vide at Home!

Sous vide cooking (vacuum packed) is an established and trendy style done in most restaurants, even Michelin star ones. I tried to do it at home without any tools.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 3

Prep: 10 min

Cook: 240 min

Nutrition: 600 cals

Ingredients

Spare Ribs (beef or pork) 1kg
Ziploc bag 1
Salt & Pepper plenty
Fajita BBQ sauce 1 pack
Sugar & honey combined 4-5 tbsp
Red wine 100ml
Garlic, herbs as you like

Succulent Spare Ribs Cooked Sous Vide at Home!

Recipe ID :2410 Posted on 16 FEB 2017

Serves 3

Prep 10min
Cook 240min
Nutrition600cals
views 8,339
printed 4

saved 2

Sous vide cooking (vacuum packed) is an established and trendy style done in most restaurants, even Michelin star ones. I tried to do it at home without any tools.

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Ingredients

Print Ingredients Email Ingredients
1kg
1
plenty
1 pack
4-5 tbsp
100ml
as you like

Method

Prep
10min
Cook
4h
1
Boil some hot water in a large pan to 55-60C. If you have a thermometer that can be fixed with a clip, it would be useful, as you need to maintain the temperature for 3 and a half hours.
2
Season the ribs with plenty of salt & pepper and place inside a ziploc bag along with your favorite herbs and some garlic. Squeeze out the air as much as possible and seal tightly. Put the bag in the hot water for 3 and a half hours.
3
After this time, the ribs have uniformly heated through and the fat has melted. In a separate pan, mix the Fajita seasoning, red wine, sugar, honey and the meat juices from the ziploc bag and bring to the boil to make a thick sauce. Remove the ribs into a dish and brush over with the sauce.
4
To finish, bake the ribs in a medium oven for 15 minutes, charring the surface a little to get it really tasty. This time I enjoyed it with oven chips.

Tips & Note

Keep the temperature of the hot water stable at 55-60C. You can use this sous vide method of cooking for your meat curry too, as it will have a good strong flavour but still be tender to eat.

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