48 Hour BBQ Ribs: The Perfect Blend of Sous Vide and Barbecue
A mild, sweet BBQ sauce recipe served over pork rib racks cooked for 48 hours in a sous vide.
Servings: 4 people
Calories: 279kcal
Equipment
- 1 sous vide
- 1 vacuum sealer
- 1 sous vide bags
Ingredients
for the ribs
- 2 rack pork ribs or more
- 1 tsp smoked paprika per rack
- 1 tsp brown sugar per rack
- Shetland sea salt to taste
- freshly ground black pepper to taste
for the glaze
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves garlic finely chopped
- 2 tsp fennel seeds
- 1 tsp whole cumin seeds
- 1 tsp smoked paprika
- 1 tbsp tomato ketchup
- 1 orange juice only
- 2 apples peeled and grated
- 3 splashes Tabasco sauce
- 240 ml water
- 2 tsp soy sauce
- 2 tsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 sprig fresh thyme leaves only
- 2 bay leaves
- freshly ground black pepper to taste
Instructions
for the ribs
- Fill and preheat the cooker to 143F/61.5C.
- Mix together 1 tsp smoked paprika, 1 tsp brown sugar, Shetland sea salt, and freshly ground black pepper, and rub 2 rack pork ribs liberally with the mixture.
- Put each rack into a cooking pouch and vacuum seal.
- Submerge the pouch(es) in the water oven and cook for 48 hours.
for the glaze
- In a saucepan, fry 1 medium onion and 2 cloves garlic, finely chopped, in 2 tbsp olive oil until soft.
- Add 2 tsp fennel seeds and 1 tsp whole cumin seeds and fry for a minute or two more.
- Add 1 tsp smoked paprika, 1 tbsp tomato ketchup, the juice of 1 orange, 2 apples, peeled and grated, 3 splashes Tabasco sauce, 240 ml water, 2 tsp soy sauce2 tsp Worcestershire sauce, 1 tbsp brown sugar, 1 sprig fresh thyme, leaves only, 2 bay leaves and freshly ground black pepper, to taste. Cook over a low heat for half an hour.
- Remove from the heat and blend the sauce with a hand-held food processor for 30 seconds. (Alternatively let it cool a little and pour into a blender jar or food processor and blend.)
- Remove any pulp left in the sauce by straining through a sieve.
- Return the sauce to the heat and reduce it until it is reasonably sticky.
to finish
- When you’re ready to eat, remove the ribs from their pouches, spoon over some of the glaze and seal in a frying pan or on the BBQ until the meat starts to blacken a little. Use the remaining glaze as a dipping sauce.
Nutrition
Calories: 279kcal | Carbohydrates: 27g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 301mg | Potassium: 396mg | Fiber: 4g | Sugar: 19g | Vitamin A: 662IU | Vitamin C: 26mg | Calcium: 63mg | Iron: 2mg