Sous Vide Short Ribs with Asian Style Rub and BBQ Sauce
The ribs are rubbed and "cooked" in a Sous Vide water oven at 142 degrees F for 48 hours, then are ready for the grill.
Course
Main
Cuisine
Barbecue/Asian
Prep Time30minutes
Cook Time2days
Total Time2days30minutes
Servings16-18
AuthorValerie Lugonja is... A Canadian Foodie
Ingredients
Ingredients for the Ribs:
15pounds(2.3 kg) short ribs trimmed of excess fat
1recipe Dry Rub(follows)
1recipe Barbecue Sauce or Marinade(follows)
2or 3 green onions, chopped for garnish
toasted sesame seeds
Ingredients for the Dry Rub (mix together):
1cupsalt
2cupssugar
4tablespoonsAncho chili powder
2tablespoonsground cumin
4tablespoonsgarlic powder
1tablespoonground black pepper
2tablespoonground ginger
2tablespoonSpanish paprika
2tablespoonssweet paprika
Ingredients for the Barbecue Marinade or Sauce (mix together):
1cupsoy sauce
1cupbrown sugar
1cupapple juice
11/2cup(160 g) chopped garlic (to taste)
Garnish Suggestions:
one bunch green onions, slivered
toasted sesame seeds
Instructions
Instructions for the Sous Vide Cooking:
Prepare ribs by drying them with a paper towel before dipping into the dry rub
Rub each short rib with the dry rub mixture or dip each side into it, until completely covered; repeat once until all are done
Cover and refrigerate for up to 24 hours (optional)
When ready to cook, fill the SousVide with water and preheat to 142F/61C
Put the ribs into large (gallon/3.8 liter) cooking pouches and vacuum seal; place in the water oven, fully submerged
Cook for 48 hours, maintaining temperature
Prepare ice bath if not serving ribs immediately; submerge packages in bath when time is up to cool quickly
Freeze, or refrigerate until ready to grill
Instructions for Grilling the Ribs:
If ribs are chilled or frozen, thaw
Remove from pouches (I don't reserve the juices)
Brush or marinate ribs (for 30 minutes to one hour) with Barbecue Sauce, and sear on hot grill for about 1 minute per side, until grilled to personal preference
Arrange short ribs on a platter and garnish; serve with coconut rice and a salad