Justin Posted September 12, 2018 Share Posted September 12, 2018 https://blog.sousvidesupreme.com/2014/11/jack-lucas-epic-2-day-sous-vide-pork-ribs-with-tangy-bbq-sauce/ Will cook this next time I get ribs. EPIC 2-DAY PORK RIBS WITH TANGY BBQ SAUCE Courtesy of Jack Lucas (MasterChef UK Finalist) Serves 2 as a meal, 4 as a starter (recipe doubles easily, but keep to 1 half rack per pouch.) INGREDIENTS 1 large rack of meaty pork ribs, cut in half (about 6 bones in each half) For the dry rub 3 heaping tablespoons (26 g) smoked paprika 1 tablespoons (38 g) brown sugar, such as dark muscovado 1 tablespoon (7 g) red pepper/chilli flakes 1 teaspoon (5 ml) mustard powder 1 teaspoon (5 ml) cayenne pepper For the barbecue sauce 6 tablespoons (90 ml) tomato ketchup 3 tablespoons (115 g) dark muscovado sugar 2 tablespoons (30 ml) cider vinegar 1 tablespoon (15 ml) Worcestershire sauce DIRECTIONS Fill and preheat the SousVide Supreme water oven to 149F/65 C. In a small bowl, combine the dry rub ingredients and season the pork liberally with all over with the mixture. ‘ Put each half rack into a cooking pouch and vacuum seal. Use the pouch rack to submerge the pouches, on their sides, in the water oven to cook for 24 to 48 hours until the meat feels soft when pressed gently. (You can cook the ribs to this point, quick chill in the pouch, submerged in ice water for 30 minutes, and then refrigerate for up to 2 days or freeze indefinitely.) For the BBQ sauce, mix all the ingredients together in a pan on the stovetop and gently simmer for 2 minutes. Remove from the heat, set aside. Chill until required, if not using right away. Finish on the BBQ grill or in the oven Preheat the oven broiler or a well-oiled grate on the grill to high heat (400 to 450F/200 to 220C). (Optional) If you’re finishing on an outdoor grill and have them, put wet apple wood or other smoking chips on the coals and close the lid to generate a really smoky environment to finish the ribs off on. Slather your ribs with the BBQ sauce and cook on the grill or under the broiler, until the sauce has caramelized, about 7 to 8 minutes a side. (The flavor is incredible!) 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 12, 2018 Share Posted September 12, 2018 Whooowee see for me those should win at a competition . But I’m guessing won’t be allowed Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 12, 2018 Share Posted September 12, 2018 Gonna cook these as soon as the new wand turns up for sure. It reads like a dream and should taste the same way...? 2 Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 12, 2018 Share Posted September 12, 2018 (edited) If anybody's interested I pickup one of these up today. I intend to use it as a rack for holding sous vide bags in place. Its actually an expanding stainless steel plate rack but in a moment of rare clarity I saw it for what it should have been sold as. Got it at Ikea for just £8.20 on sale. Best buy in ages though it did take me 6 hours to find an exit from the store. Edited September 12, 2018 by Brinkman 2 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 12, 2018 Share Posted September 12, 2018 Most people use them as a Rib Rack. ? 1 Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 12, 2018 Share Posted September 12, 2018 Just now, Smokin Monkey said: Most people use them as a Rib Rack. ? Oh, so my great moment of clarity has already been had before by others! Lots of them! No wonder I am constantly rejected for Dragons Den.. Never mind I'll get there one day. I'm utterly crushed.? 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 12, 2018 Share Posted September 12, 2018 5 minutes ago, Brinkman said: Oh, so my great moment of clarity has already been had before by others! Lots of them! No wonder I am constantly rejected for Dragons Den.. Never mind I'll get there one day. I'm utterly crushed.? Sorry to be the bearer of bad news ? and just in case, the wheel has also be invented! Quote Link to comment Share on other sites More sharing options...
Icefever Posted September 13, 2018 Share Posted September 13, 2018 Stick with us lot dude we'll see you all right, we'll never bowl you a googly . Ice 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted September 13, 2018 Author Share Posted September 13, 2018 12 hours ago, Brinkman said: If anybody's interested I pickup one of these up today. I intend to use it as a rack for holding sous vide bags in place. Its actually an expanding stainless steel plate rack but in a moment of rare clarity I saw it for what it should have been sold as. Got it at Ikea for just £8.20 on sale. Best buy in ages though it did take me 6 hours to find an exit from the store. I have the same. It does rust in the sous vide. Not that it matters but be aware Quote Link to comment Share on other sites More sharing options...
Wade Posted September 13, 2018 Share Posted September 13, 2018 As this thread has gone a bit off topic some posts have been moved to a new thread http://www.woodsmokeforum.uk/topic/793-reinventing-the-wheel/ 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted September 13, 2018 Author Share Posted September 13, 2018 Looking forward to seeing how you get on with this mate, thank you Quote Link to comment Share on other sites More sharing options...
Justin Posted September 13, 2018 Author Share Posted September 13, 2018 (edited) I think for sous vide short ribs is best. That is defintely short ribs in the photo Edited September 13, 2018 by Justin Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.