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Marinated barbecue pork ribs from the vacuum cooker

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Ingredients for 1 servings:

  • 1 ½ kg pork ribs (paring ribs)
  • 3 tsp mustard, medium or sweeter
  • 3 tbsp Maggi
  • 2 tsp, heaped thyme, dried
  • 3 tbsp sunflower oil
  • some salt
  • some pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 10 minutes

Rinse the ribs under cold water and score the skin on the back perpendicular to the bone at intervals of approximately 2 cm with a sharp knife. Make the marinade from the other ingredients and season with salt and pepper. Brush the ribs with the marinade and vacuum seal them individually in approximately 12 cm long strands. Place them in a vacuum or sous vide cooker and let them rest at approximately 58-60 degrees Celsius for at least 3 hours. For a roasted flavor, place the ribs on the grill and grill briefly on all sides.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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