Anise, Ginger, Cinnamon, and Tamarind provide identity for this Asian/Tandoori influenced dish. Emulsion sauce is typically associated with Franco/Modernist stylings, while ribs conjure a decidedly American and even patriotic sensation in our minds. Pasta salad is of questionable origin, but Fusilli Tricolore has an Italian aura around it. I give you GLOBAL!
Feral pigs are smaller and leaner than domesticated ones. "St. Louis" cut pork spareribs typically weigh at least 3lbs/1.5Kg. The boar spare ribs weighed a meager 22oz./.65Kg--about 2 servings each. The flavor is mild, with the faintest hint of range/game in the background. We sous vide processed using the same time/temperature formula we use for pork.
This classic barbecue specialty has applications that range from thick, steak-like slices to the so-called "Pulled Pork." In this recipe, we will describe the sous vide processing and smoking stages, to a degree of doneness best suited to service as a roast, and/or a grilled entrée. This article also explains how to design your own rub.
Sous vide achieves complete tenderization of meats before they are barbecued. This recipe illustrates how to use the technology to prevent your ribs from ever exceeding an internal temperature above 150F/66C.
This is a utilization of two recipes already posted on this site--Chicken Demi-Glace and JerkiTerrAsian Cool Rub. It demonstrates the versatility of both of these products, resulting in a very simple dish sure to impress diners with its flavor and texture.