Sous Vide Vietnamese Caramelized Pork Spare Ribs
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Sous Vide is the ideal cooking approach for spare ribs. It creates the perfect tenderness and satisfaction you crave, without becoming too tender. These are delicious, lightly spicy, flavor-packed, and perfectly sticky.
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Pro-level cooking techniques made simple.
Ingredients for 2
2 1/4 pounds (about 1 kg) pork spare ribs, cut into 1-inch pieces
1 shallot, finely diced
4 tablespoons (59 ml) soy sauce
1 tablespoon (15 ml) fish sauce
2 cloves garlic, minced
3 tablespoons (44 ml) sweet chili sauce
2 tablespoons (30 ml) light brown sugar
2 small Thai red chiles, chopped
Pinch ground white pepper
2 tablespoons (30 ml) vegetable oil
1/4 cup (59 ml) fresh cilantro leaves
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 141.8ºF (61ºC).
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Step 2
Combine ribs, shallot, 2 tablespoons (30 ml) soy sauce, fish sauce, and garlic in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 12 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the ribs submerged.
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Step 3
A few minutes before the ribs are finished, mix together chili sauce, brown sugar, 1 chopped chile, white pepper, and remaining 2 tablespoons soy sauce in a large bowl. Set aside.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the ribs from the bag and transfer to the bowl with the chili sauce mixture. Toss to coat. Discard cooking liquid.
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Step 1
Heat oil in a large wok or skillet over high heat. When the oil is just beginning to smoke, add the ribs and any remaining chili sauce mixture. Cook, stirring constantly, until ribs are caramelized, about 2 minutes.
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Step 2
Transfer ribs to a serving platter and garnish with cilantro and remaining chile. Serve.