I have found the answer how to get real juicy spare ribs from the sous vide. Just taste them, and OMG how tender they were, this is definitely a keeper.
I'm glad I kept experimenting because this is really incredible!
Now seriously back to business: you take the spare ribs, remove the membrane, yes I know you knew that already haha ​​you take a large pan, fill it with 2 liters of water 0,5 ( gallon ) (I had 2 large pieces of spare ribs) and do 5- 6% salt in, and 3% caster sugar, stir well until the salt is dissolved, then put the spare ribs in it and leave it (no cheating) in the fridge for 48 hours with the lid on at 3C in the refrigerator.
After 48 hours pat dry and use your own rub (without salt) on it, vacuum pack and 10 hours at 80 degrees sous vide.
After that 10 hours add your own favorite lacquer sauce (I now often use the moisture from the spare ribs which have been cooked sous vide, together with a small can of tomato paste, possibly with a tablespoon of brown sugar and 2 drops of tabasco for 200 ml sauce) and reduce to the desired thickness and finish my spare ribs with it, just 10-15 min on the hot bbq and then I want to know afterwards how much you liked this, because one thing I want to give you, they are wonderfully tender, yet a bite with a lot of flavor.
I'm glad I kept experimenting because this is really incredible!
Now seriously back to business: you take the spare ribs, remove the membrane, yes I know you knew that already haha ​​you take a large pan, fill it with 2 liters of water 0,5 ( gallon ) (I had 2 large pieces of spare ribs) and do 5- 6% salt in, and 3% caster sugar, stir well until the salt is dissolved, then put the spare ribs in it and leave it (no cheating) in the fridge for 48 hours with the lid on at 3C in the refrigerator.
After 48 hours pat dry and use your own rub (without salt) on it, vacuum pack and 10 hours at 80 degrees sous vide.
After that 10 hours add your own favorite lacquer sauce (I now often use the moisture from the spare ribs which have been cooked sous vide, together with a small can of tomato paste, possibly with a tablespoon of brown sugar and 2 drops of tabasco for 200 ml sauce) and reduce to the desired thickness and finish my spare ribs with it, just 10-15 min on the hot bbq and then I want to know afterwards how much you liked this, because one thing I want to give you, they are wonderfully tender, yet a bite with a lot of flavor.
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