Recipe No 654 barbeque

Modernist ribs

This isn’t really a recipe, so much as a recommendation for time and temperature at which to cook ribs. We’ve tried this combination with both American style pork ribs and beef short ribs. Initially, we were surprised that the same time and temperature worked for both types of meat. Pleasantly. These were an easy dish to make and, as we discovered, a crowd pleaser.

The texture and tenderness could be considered ideal for ribs. Some people like the fall-off-the-bone texture of braised ribs, though we were surprised to find that some of these people were still enamoured with the lower temperatures of this technique.

We are working on a specific recipe for dry rub and barbecue sauce, but practically any recipe will work. The critical aspect is combining the spice rub with the sauce to integrate the flavours. We’ve cooked the beef spare ribs without any spice rub in our experiments and then served them with a red wine sauce, which is superb.

Time

Prep:

Total:

Difficulty
very easy
Yield
1 serves • 150 g
Metric Imperial

Processes

  • Dry rub (2 tsp)
    10 g
  • Ribs (4 ribs)
    200 g
  1. 01
    Heat water bath to 62°C / 144°F.
  2. 02
    Spread dry rub over entire surface of meat.
  3. 03
    Vacuum seal.
  4. 04
    Cook for .
  5. 05
    Unpack, retaining bag juices, and pat dry with paper towel.

  • Dry rub (2 tsp)
    10 g
  • Barbecue sauce (5 tbsp + 1 tsp)
    80 g
  • Bag juices (from ) (2 tsp)
    10 g
  1. 06
    Combine in a mixing bowl and transfer to a sauce pan.
  2. 07
    Boil over medium-high heat and reduce to 65 g / 2.3 oz.
  3. 08
    Strain to remove coarse particles of spice rub.
  4. 09
    Meanwhile, grill meat on the meaty side of the ribs over very high heat (>200°C / 390°F) for or until browned.
  5. 10
    (Optionally) Brush the meat with the sauce while grilling.
  6. 11
    Finish by slathering the ribs with the sauce and serve.

Categorisation

Category
barbeque grill
Meal
lunch mains
Diet
carnivorous
Tags
ribs sous vide