Spare Ribs “sous-vide”
I’m a big fan of slow-cooking spare ribs in my smoker. So it was natural to try them in my water bath “sous-vide”. I applied one of my favorite rubs (”Bone Sucking Rub”), vacuum sealed them in my FoodSaver and put them in 150F for 24 hours.
Then I finished them by coating with Bone Sucking Sauce and placing them in a 350F oven for 30 minutes.
In general they were quite promising. Most of the ribs were “fall apart tender” without being as well-done as if they were smoked to that point. However, portions of the ribs were fairly dry. I’m not sure if that was because of their structure or because the FoodSaver doesn’t really “shrink-wrap” food so a fair amount of juice can seep out into the bag. In future I may try rotating the bags around in the bath to see if I can ensure that all portions get plenty of liquid.
As with other sous-vide dishes the ribs didn’t have as intensive a “browning” reaction, but the juiciness helps make up for that. I’m not quite sure what to fiddle with in this approach, so I welcome suggestions!–David
j smith replied:
try adding more liquid to the bag that the ribs were in.
November 26, 2006 at 3:17 pm. Permalink.
Josh replied:
It’s hard to seal a bag with liquid in it. I would add other fresh or dried ingredients and sear at finish. If the strength is the juicy flavor concentration it could make for an excellent spare rib ravioli type thing.
February 4, 2007 at 9:16 am. Permalink.
sousvide replied:
Another quick tip I found was to freeze the liquid portion so that it seals more effectively. I’ve done that with stock or other liquids I wanted to use to flavor a sous vide dish.–David
April 27, 2007 at 8:01 am. Permalink.
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