Sous Vide Southern Baby Back Ribs With Hush Puppies And Collard Greens Food

SOUS-VIDE SOUTHERN BABY BACK RIBS WITH HUSH PUPPIES AND COLLARD GREENS

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Preheat oven to 375 degrees. Thoroughly rinse produce and pat dry. Peel and halve onion. Slice half the onion into thin strips (julienne) and grate the other half on the large holes of a grater. Stem greens and coarsely chop. 2 Prepare and Cook the Ribs Line a baking sheet with enough foil to cover the ribs on the pan. Scrape sauce off ribs with a spoon and set aside in a small bowl. Place ribs on baking sheet and pour 3 Tbsp. water over them. Fold each side of the foil over ribs to make a closed package. Place ribs in oven for 30-35 minutes or until they have reached a minimum internal temperature of 165 degrees. Keeping ribs wrapped in foil traps the moisture, juice, and flavor inside. 3 Cook Onions and Collard Greens While ribs are in oven, place a medium pan over medium heat. Add 1 Tbsp. olive oil into hot pan, then add sliced onions and a pinch of salt and pepper. Cook for 3-5 minutes until onions begin to get tender. Add 1/4 cup water, 1 Tbsp. apple cider vinegar, turn the heat to high, and bring to a boil. Add collard greens, reduce heat to medium, cover, and allow to simmer for about 15 minutes. Season with salt, pepper, and Tabasco sauce to taste (reserve some for garnish, if desired.) Set aside. 4 Prepare Batter and BBQ Sauce In a medium bowl, combine corn bread mix, flour, milk, eggs, and grated onion. Stir batter together and set aside. Adjust the seasoning of the BBQ sauce to taste by adding remaining apple cider vinegar, tabasco (to taste), and salt and pepper. Take ribs out of the oven and gently open the foil. Spoon some of the BBQ sauce on the ribs and spread evenly. Return ribs to oven and cook for another 10-15 minutes, until the sauce begins to brown. 5 Cook the Hush Puppies Place a medium pot over medium heat, add oil so it reaches 1/2" up the side of the pan, and heat to 350 degrees. Test oil by dropping in a little piece of batter - it should sizzle and turn golden. Use two spoons to scoop ping-pong sized balls of hush puppy dough up and into oil, 4 at a time. Work in batches, letting oil reheat in between each batch. Let brown for 3 minutes (lift to check), then flip and brown other side for about 3 minutes. Remove puppies to a paper towel-lined plate. To keep warm, remove to the sheet pan containing the rib foil packet. 6 Plate the Dish Place 2-3 hush puppies and collard greens on each plate. Save those extra hush puppies for leftovers! Cut the ribs in half and place half on each plate. Serve honey mustard as a dipping sauce for the hush puppies and serve any extra BBQ sauce on the side. If you have any Tabasco sauce left, it can be sprinkled on the hush puppies to give them a little kick.

SOUS VIDE BABY BACK RIBS

Steps:

• Set sous vide machine to 74C/165F.
• Remove the membrane from the backside of the rack of ribs. Do this by sliding a table knife under the membrane anywhere along the rack. Lift and loosen it with the knife until you can grab it with a paper towel. Pull it off the ribs; it should peel away in one large sheet, but if it breaks, use the knife to restart at another section.
• Lightly season the rack of ribs with salt. Put the ribs in a freezer bag, and remove the air through a vacuum sealer or the displacement method. Note: the ribs may have to be cut in half to fit in to bag. Place rack of ribs in the bath, and cook for 12 hours.
• Take ribs out of the bath and pat dry with paper towel. Combine chili powder, paprika, cumin, brown sugar, pepper, salt and cayenne pepper in a small bowl, then season generously on both sides.
• Turn grill on high. Place ribs on grill, meat side down, for 5 minutes. Flip the ribs over and coat the top with your favorite BBQ sauce. After 2-3 more minutes, take the ribs off the grill and coat with BBQ sauce again. Let rest for 5 minutes, and enjoy the most tender, flavorful ribs of your life!
• Alternative instruction - If you do not have a grill, you can also finish the ribs in the oven. Set oven to 350F, and bake for 10 minutes. Take ribs out and coat the rack with your favorite BBQ sauce. Turn on broiler and place ribs back in oven for 2-3 more minutes. Take the ribs out of the oven and coat with BBQ sauce again. Let rest for 5 minutes, and enjoy!

SOUS VIDE PORK BACK RIBS

Steps:

• Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 155 degrees F (68°C).
• Combine brown sugar, kosher salt, smoked paprika, cumin, and cayenne in a small bowl; mix well. Remove rough membranes from the ribs and cut each rack into thirds. Rub spice mixture onto the fleshy side of the meat. Place each rack into a plastic bag and seal.
• Once water temperature has reached 155 degrees F (68°C), submerge both bags in the water. Open the seal of the bags and allow any air to escape. Reseal. Make sure bags are completely submerged. Cover pot with aluminum foil so steam does not escape.
• Set the timer for 24 hours, checking water level occasionally. Add more water of the same temperature water if necessary.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Remove ribs from the bags and pat dry. Place ribs on the prepared baking sheet and brush with barbecue sauce.
• Broil for 4 minutes. Remove ribs from the oven, brush with more BBQ sauce, and broil until sauce starts to caramelize, about 3 more minutes.