Level of difficulty 2.5
Vacuum and sous vide process the pork spareribs at
140 F/60 C for 24 hours.
Cold shock in iced water to 70 F/21 C, and refrigerate at 40 F/4 C until day of use.
Remove ribs from bag and dry well. Reserve the juices. Sprinkle a light coating of flour on both sides of the ribs and shake off excess. Coat with beaten egg white and remove to parchment. Sprinkle or roll to coat well with Cool Rub.
Roast ribs in oven at
350F/176C for thirty minutes or until desired color is achieved.
Steam the rice as per the directions on the package. Add the butter when done. Meanwhile use a propane torch to scorch, peel, and seed the tomatoes as shown. Wrap in a paper towel and vacuum pack or squeeze as dry as possible using a towel.
Heat a skillet to 250 F/121 C. Add a few drops of vegetable oil and saute the garlic and tomatoes for thirty seconds. Add the Espagnole, the capers and a pat of butter. Bring to boil and add salt and pepper as needed.
Put the rice on the center of the plate. Pour the sauce with the tomatoes and capers on one side of the rice. Cut the slab of ribs in half, and stack on top of the rice.
The combined flavors of this dish showcase the fragrance of Caribbean seasonings, the flavor sensation of Greek/Mediterranean roasts, and French sauce sensibilities with an Umami driven kick in the background. As much as I love BBQ, it’s nice to serve pork spare ribs occasionally without the “hot, sweet and spicy” profile that is usually associated with it.