Level of difficulty 2.75
Vacuum seal the ribs in heat rated sous vide pouches. Process at:
140 F/60 C for 24 hours.
Shock cold to 70 F/21 C in iced water before staging to the refrigerator. Maintain @40 F/4 C until day of service. Dip the bags in warm water to liquefy the gel inside. Remove the spareribs from the bag and save the juices. Dry the ribs well. Cut in thirds. Lay on parchment, sprinkle lightly with salt and pepper, and set aside.
Clarify the Juices.
Bring the juices to a boil and the protein solids will separate from the liquid. Pour the Sous-Jus™ through a colander lined with a moistened paper towel. Measure out 1/2 cup/120 ml and reserve the rest. Add the ketchup, sugar, Asian fish sauce, ginger and garlic.
Set the sauce aside. Grill the mini-slabs on the fleshy side using medium high heat until they achieve marks. Turn and continue to grill until brown. Return the mini-slabs to the parchment and paint with the ginger sauce.
375 F/190 C for 1 hour+.
Paint the top side with more sauce every fifteen minutes. When the bones pull back from the meat, remove from oven and wipe off any excess sauce if desired. This sauce is also excellent for dipping!
Make the Apple Slaw.
Cut the carrots and apple into thin strips, either by hand or by using a mandolin. Squeeze the juice of one lemon over them, sprinkle with salt and pepper, chopped parsley, and remove to a suitable bowl.
Make a high pile of the slaw in the middle of your plate and arrange the ribs on top. Drizzle with a little bit of the sauce and sprinkle with parsley. I have found that women tend to prefer the spare ribs cut ahead of time, if only to be a little less messy. Men actually feel the same way but hesitate to request it openly, preferring instead to wield a steak knife. Either way, there is a lot to like about sous vide spare ribs. Never dry, always tender.
The manly version above, the delicate variant below!
Stay tuned for more Sous-B-Q™ recipes, along with tasty Sous-B-Q™ rubs and seasonings!