sirracha soy garlic pork ribs - 55 degrees celcius - 72 hours

72 hour sirracha soy harlic pork ribs

2.5 lbs of organic pork ribs

10% salt brine (100 grams salt per 1 liter and 30 grams sugar)

rub
1.5 tbsp paprika
1.5 tbsp garlic powder
1 tbsp fines herbs
1 tsp dried rosemary
1 tsp salt
1 tsp freshly ground black pepper
1 tsp sugar

soy garlic glaze
1 red onion
1.5 tbsp grated ginger
6 cloves garlic (peeled and smashed)
4 tbsp soy sauce
4 tbsp apple cider vinegar
4 tbsp honey
2 tbsp sirracha hot sauce
1/2 cup banana ketchup
1/2 cup water
1/4 cup brown sugar

brine pork ribs in 10% brine for 6-12 hours.
remove from brine and wash and pat dry, season with dry rub and vacuum pack.

heat sous vide supreme to 55 degrees celsius (i think i might go up to 57 degrees on the next batch). place ribs in bottom or middle wire rack and set timer for 72 hours.

in a pot add oil and saute onions for 5 mins, then add remaining ingredients and simmer for 10 mins. Place sauce into blender and puree till smooth. strain through wire sieve and discard excess.

pre-heat oven to 400 degrees fahrenheit, cool completed 72 hour ribs in ice bath to stop cooking. pour any cooking juices into bowl and clean ribs under cold water.

in skillet place ribs and glaze with soy ginger sauce and any remaining cooking juices. cook and baste for 15 mins or till done.

click here for gallery of pics.