SOUS VIDE BARBECUE PORK RIBS RECIPE
A sous vide barbecue pork ribs recipe that achieves the goals of traditional smoking-crusty bark and tender yet meaty texture-without the BBQ tools.
Provided by J. Kenji López-Alt
Categories Mains
Time 18h
Yield 4
Number Of Ingredients 22
Steps:
- To Finish Dry-Style on the Grill: Remove ribs from vacuum bags and carefully pat dry with paper towels. Rub with remaining 3 tablespoons spice rub. Light one-half chimney full of charcoal (about 2 1/2 quarts of coals). When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium heat setting, cover, and preheat for 10 minutes. Scrape the grill grates clean with a grill scraper, then oil the grates by holding an oil-dipped kitchen towel or paper towels in a set of tongs and rubbing them over the grates 5 to 6 times. Place the ribs, meat-side up, over the cooler side of the grill. Cover and cook until ribs are heated through and dry to the touch, about 15 minutes. Transfer ribs to hotter side of grill and continue grilling, turning occasionally, until a crusty bark has formed, about 10 minutes. Serve.
- To Finish Sauced Ribs in the Oven: Remove ribs from vacuum bags and carefully pat dry with paper towels. Adjust oven racks to upper and lower-middle positions and preheat oven to 300°F (150°C). Line 2 rimmed baking sheets with aluminum foil and place a wire rack in each. Divide ribs evenly on racks, meat-side up. Transfer ribs to oven and cook until surface is sizzling and ribs are heated through, about 20 minutes. Brush ribs with sauce and return to oven for 10 minutes. Remove from oven, brush with another layer of sauce, and return to oven until sauce is dried and sticky, about 10 minutes longer. Remove ribs from oven, paint with one last layer of sauce, and serve, passing extra sauce at the table.
Nutrition Facts : Calories 2142 kcal, Carbohydrate 20 g, Cholesterol 595 mg, Fiber 4 g, Protein 121 g, SaturatedFat 53 g, Sodium 3360 mg, Sugar 12 g, Fat 177 g, ServingSize Makes 2 racks of ribs, serving 4, UnsaturatedFat 0 g
RED WINE-BRAISED BEEF SHORT RIBS RECIPE
Steps:
- Meanwhile, in a large saucepan, bring port to a very gentle simmer, regulating heat to maintain that simmer. Cook, uncovered, and reduce until syrupy, about 1 hour; should yield about 1/2 cup (120ml) in volume. Set aside.
- Carefully remove short ribs from pot and transfer to a clean platter (they will be very tender, so the bones may slip out; try to hold them together as you transfer them). Tent with foil.
- Skim accumulated fat from surface of braising liquid and discard. Strain braising liquid through a fine-mesh strainer set over a large heatproof bowl, pressing on solids to extract as much liquid as possible.
- The sauce should be thick enough to coat the back of a spoon and leave a trail when you drag your finger through it. If it's still a little thin, whisk in the cornstarch slurry and bring to a simmer until thickened slightly.
Nutrition Facts : Calories 2086 kcal, Carbohydrate 38 g, Cholesterol 574 mg, Fiber 7 g, Protein 154 g, SaturatedFat 58 g, Sodium 1498 mg, Sugar 15 g, Fat 135 g, ServingSize Serves 4, UnsaturatedFat 0 g
INSANE OVEN BEEF RIBS
The most unbelievable, easy to make beef ribs ever, man.
Provided by MELISSACK
Categories Main Dish Recipes Rib Recipes
Time 1h
Yield 3
Number Of Ingredients 8
Steps:
- Place the ribs in a large pot, and fill with enough water to cover. Bring to a boil, and cook until the meat is no longer pink, about 20 minutes.
- Meanwhile, preheat the oven to 425 degrees F (220 degrees C). In a medium bowl, stir together the soy sauce, red wine, olive oil, flour, brown sugar, garlic and curry powder.
- Drain the ribs, and coat generously with the sauce. Arrange them on a baking sheet.
- Roast for about 30 minutes in the preheated oven, or until fork tender. Pour the remainder of the sauce over the ribs about halfway through.
Nutrition Facts : Calories 1076.7 calories, Carbohydrate 21 g, Cholesterol 124.1 mg, Fat 91.5 g, Fiber 0.6 g, Protein 31.1 g, SaturatedFat 28.5 g, Sodium 1676.8 mg, Sugar 12.6 g
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