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 4,091
printed 4

saved 1

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.

Share

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.

HOME
midnight kitchen
I’ve got 135 recipes!

MIDNIGHT KITCHEN
Step into my kitchen!
When you buy some really fresh tuna or salmon, why don't you try this recipe instead of sashimi or sushi?
Soy sauce, Mirin, Sake, Fresh tuna or salmon, Yam, Wasabi, spring onions, Cooked rice
HOME
I added some chopped boiled egg into my favourite avocado and crabmeat starter and put it in a mould to make an attractive and fashionable dish.
Ripe avocado, Mayonnaise, Dressed crabmeat, Ponzu vinegar or lemon juice, Hard boiled egg
HOME
We don't want to waste any kombu seaweed used in dashi broth, so let's use it to make this preserve.
Kombu (left from dashi broth), Water, Vinegar, Light soy sauce, Sake, Brown sugar, Mirin, White sesame seeds
HOME
Lovely to warm you up on a cold day.
Sardines, Sake, Ginger, Spring onions, Egg, Potato starch, Carrot, Mooli, Burdock root (gobou), Dashi stock, Chilli powder (optional)
HOME
A simple lasagne with vegetables and white sauce - a wonderful alternative for your vegetarian guests.
Lasagne sheets, Milk, Butter, Flour, Vegetable stock granules, Salt, Your favourite vegetables, Mozzarella cheese, Cheddar cheese
HOME
An really great idea for a canape - simply place minced prawns on a lotus root and pan fry!
Prawns (uncooked), White fish, Lotus root, Egg white, Potato starch, Mirin, Salt, Soy sauce, Vegetable oil
HOME

Similar Recipe

Cut and share it at the dining table.
Cabbage, Onion, Carrot, Garlic , Minced pork, Sausages, Ricotta cheese, Egg, Bay leaf, Salt & pepper, Butter
yhiranuma
PRO
You don't need to boil the turnips before frying, this is so easy to make!
Turnip (medium), Spring onions, Deep fried tofu (abura-age), Minced pork, Egg yolk, Salt & pepper, Batter:, Flour, Egg, Breadcrumbs, Oil for frying, Tonkatsu sauce, Ponzu vinegar
yhiranuma
PRO
We tried making a delicious ramen with seasonings and ingredients available in the UK. This is pretty good work!
Minced pork, Vegetable oil, Ramen noodles (or egg noodle), Vegetables and beansprouts mix, Spring onions, Hard boiled egg, Chinese chilli bean sauce, Miso (red) paste, Soy sauce, Sugar, Chicken stock
cookbuzz
PRO
Brussels sprouts are not just for Christmas - add garlic and anchovy to give a completely different taste.
Brussels sprouts, Red chilli, Garlic, Anchovy fillets, Onion, Pancetta, Cherry tomatoes, Vegetable oil, Butter, Pecorino Romano cheese
Tobuchan
HOME
Change the recipe for scotch egg to scotch potato!
New potatoes, Plain flour, Egg, Breadcrumbs, Vegetable oil for frying, 【A】, Minced pork, Salt, Pepper, Dried thyme, Softened panko breadcumbs
Adding a bit of cocoa powder will soften the sourness of the pickle.
Pork loin fillet, Branston Pickle, Cocoa powder, Honey, Vegetable oil, White wine
cookbuzz
PRO

All New Recipes

My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe