Sous Vide Pork Ribs with Asian BBQ Glaze
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
3
1 day 3 hours
Prep time
30 minutes
Marinade/Proof time
2 hours
Cook time
1 day
Resting time
30 minutes
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.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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1.5kg Pork ribs (St Louis-style or baby back ribs, membrane removed)
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15 grams Salt (For seasoning)
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5 grams Freshly ground black pepper (For seasoning)
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90 milliliters Soy sauce
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60 grams Honey
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30 milliliters Rice vinegar
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15 milliliters Sesame oil
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3 cloves Garlic (Minced)
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15 grams Fresh ginger (Minced or grated)
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2 teaspoons Red chili flakes (Adjust according to spice preference)
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2 sticks Green onions (Chopped for garnish)
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10 grams Sesame seeds (Toasted for garnish)
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1.5kg Pork ribs (St Louis-style or baby back ribs, membrane removed)
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15 grams Salt (For seasoning)
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5 grams Freshly ground black pepper (For seasoning)
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90 milliliters Soy sauce
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60 grams Honey
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30 milliliters Rice vinegar
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15 milliliters Sesame oil
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3 cloves Garlic (Minced)
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15 grams Fresh ginger (Minced or grated)
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2 teaspoons Red chili flakes (Adjust according to spice preference)
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2 sticks Green onions (Chopped for garnish)
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10 grams Sesame seeds (Toasted for garnish)
Instructions
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1.
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.
- 2. 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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3.
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.
- 4. 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.
- 5. 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.
Tips and Variations
- 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 Required
Suggested Pairings
Sides
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The crunch and acidity of the slaw complement the richness of the ribs.
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Slight sweetness from the corn offsets the spicy glaze.
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Classic pairing with BBQ food that absorbs the glaze well.
Drinks
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A refreshing, non-alcoholic option that cleanses the palate between bites.
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A crisp lager that pairs well with the BBQ flavours of the ribs.
Other Food Dishes
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Provides a light, umami-rich contrast to the heavier ribs.
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A refreshing and creamy dessert to finish the meal.