Sous Vide Pork Ribs with Asian BBQ Glaze
This recipe features succulent pork ribs that are cooked to perfection using the sous vide method, achieving unmatched tenderness after a long 24-hour cook. The ribs are then finished on the Kamado Joe grill, creating a smoky flavour that pairs exquisitely with a vibrant homemade Asian BBQ glaze. The glaze melds sweet and spicy notes from fresh ingredients, ensuring every bite is full of luscious flavour.
- Total
- 27 hr
- Serves
- 3
- Level
- Adventurous
Created with Pantry Bliss
Ingredients
3 servings
For the pork ribs
- 1.5 kg Pork ribs, St. Louis-style or baby back ribs, membrane removed
- 15 grams Salt, For seasoning
- 5 grams Freshly ground black pepper, For seasoning
For the Asian BBQ glaze
- 90 milliliters Soy sauce
- 60 grams Honey
- 30 milliliters Rice vinegar
- 15 milliliters Sesame oil
- 3 cloves Garlic, Minced
- 15 grams Fresh ginger, Minced or grated
- 2 teaspoons Red chili flakes, Adjust according to spice preference
- 2 sticks Green onions, Chopped for garnish
- 10 grams Sesame seeds, Toasted for garnish
For the pork ribs
- 1.5 kg Pork ribs, St. Louis-style or baby back ribs, membrane removed
- 15 grams Salt, For seasoning
- 5 grams Freshly ground black pepper, For seasoning
For the Asian BBQ glaze
- 90 milliliters Soy sauce
- 60 grams Honey
- 30 milliliters Rice vinegar
- 15 milliliters Sesame oil
- 3 cloves Garlic, Minced
- 15 grams Fresh ginger, Minced or grated
- 2 teaspoons Red chili flakes, Adjust according to spice preference
- 2 sticks Green onions, Chopped for garnish
- 10 grams Sesame seeds, Toasted for garnish
- Prep
- 30 min
- Marinate
- 2 hr
- Cook
- 24 hr
- Rest
- 30 min
About this recipe
The inspiration for this dish comes from traditional Asian BBQ methods, which are characterized by their sweet and spicy flavours, often enhanced by slow cooking techniques. By using the sous vide method, the pork ribs achieve incredible tenderness, comparable to some of the finest restaurants, while the grilling step adds a layer of smokiness and texture that is hard to resist. Drawing from experiences of dishes served in authentic Asian BBQ establishments, this recipe combines those flavours into a harmonious experience that elements the perfect balance of sweetness and heat.
Method
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Step 1: Prepare the pork ribs for sous vide cooking
Rub the pork ribs generously with salt and freshly ground black pepper, ensuring even coverage. Seal the ribs in vacuum bags or zip-top bags using the water displacement method to remove the air. Make sure they are tightly sealed to avoid water ingress during cooking.
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Step 2: Sous vide the ribs
Preheat your sous vide immersion circulator to 68°C (155°F). Submerge the sealed bags of ribs in the water bath. Cook for 24 hours. Ensure the bags remain submerged during the entire cooking time.
Ensure the water level stays above the bags throughout the cooking process. -
Step 3: Prepare the Asian BBQ glaze
In a heavy-bottomed saucepan, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, minced ginger, and red chili flakes. Heat over medium heat, whisking continuously until the mixture thickens slightly (about 10-15 minutes). Remove from heat and let it cool.
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Step 4: Finish the ribs on the Kamado Joe
Preheat the Kamado Joe grill. Remove the ribs from the sous vide bags and pat dry with paper towels. Brush each side of the ribs generously with the prepared Asian BBQ glaze. Place the ribs on the grill, bone side down. Grill for 10-15 minutes, brushing with more glaze halfway through, until the glaze caramelizes slightly and develops a nice crust.
Use a digital thermometer to ensure the ribs reach an internal temperature of at least 63°C (145°F) for safe consumption. -
Step 5: Rest and garnish the ribs
Once grilled, remove the ribs from the Kamado Joe and allow them to rest on a cutting board for 10 minutes. Cut the ribs between the bones into serving pieces. Arrange on a serving platter, drizzle with additional glaze, and garnish with chopped green onions and toasted sesame seeds.
Tips
- For a more complex flavour, add hoisin sauce or miso paste to the BBQ glaze.
- Consider using a different type of rib, such as beef short ribs for a richer taste.
- You can prepare the glaze ahead of time and store it in the refrigerator for up to a week.
- If you prefer a spicier glaze, add more chili flakes or a chipotle sauce.
Equipment
- Sous vide immersion circulator
- Vacuum sealer or zip-top bags
- Kamado Joe grill
- Digital kitchen thermometer
- Heavy-bottomed saucepan
- Whisk
Serve it with
Sides
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Asian coleslaw
The crunch and acidity of the slaw complement the richness of the ribs.
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Grilled corn on the cob
Slight sweetness from the corn offsets the spicy glaze.
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Sticky rice
Classic pairing with BBQ food that absorbs the glaze well.
Goes well with
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Miso soup
Provides a light, umami-rich contrast to the heavier ribs.
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Matcha panna cotta
A refreshing and creamy dessert to finish the meal.
Drinks
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Iced green tea
A refreshing, non-alcoholic option that cleanses the palate between bites.
-
Asahi beer
A crisp lager that pairs well with the BBQ flavours of the ribs.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
