CookPal AI
recipe image

Sous Vide Pork Back Ribs

Coût $25, économiser $15

Source: Recommended by CookPal

  • 1,442.25 Min
  • 4 Portions
  • $25

INGRÉDIENTS

  • Spices and Seasoning

    • 2 tablespoons dark brown sugar
    • 🧂 1 tablespoon kosher salt
    • ½ tablespoon smoked paprika
    • ½ tablespoon ground cumin
    • 1 teaspoon cayenne pepper

  • Meat

    • 2 (2 pound) rack of ribs

  • Condiments

    • 4 tablespoons barbeque sauce (such as Sweet Baby Ray's®)

ÉTAPES

1

Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set the temperature to 155°F (68°C).

2

Combine brown sugar, kosher salt, paprika, cumin, and cayenne in a bowl and mix well. Remove membranes from ribs and cut each rack into thirds. Rub spice mixture onto ribs and seal each rack in a plastic bag.

3

Submerge sealed bags into water once it reaches 155°F (68°C). Let any air escape from the bags before resealing them. Fully submerge the bags and cover the pot with aluminum foil.

4

Cook ribs for 24 hours, monitoring the water level occasionally. Refill with water at the same temperature if needed.

5

Set an oven rack about 6 inches from the broiler and preheat the broiler. Line a baking sheet with aluminum foil.

6

Remove ribs from plastic bags, pat dry, and place onto prepared baking sheet. Brush ribs with barbecue sauce and broil for 4 minutes.

7

Brush ribs with more barbecue sauce, then broil for another 3 minutes until the sauce begins caramelizing.

NUTRIMENTS

Par portion

🔥

843

Calories

  • 58g
    Protéines
  • 13g
    Glucides
  • 61g
    Graisses

💡 Astuces

Sous vide cooking ensures consistent results, so maintain accurate water temperature.Use your favorite barbecue sauce to customize the flavor.For even more caramelization, broil ribs slightly longer, but ensure they don’t burn.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.