Dry Rub, Mayhaw-Cane BBQ Ribs

Ingredients for 10

• 2 T fennel seeds

• 2 T coriander seeds

• 1/2 c brown sugar

• 2 T kosher salt

• 1 T smoked sea salt

• 2 t black peppercorns

• 1 t cloves

• 1 cinnamon stick, broken

• 2 pork loin baby back ribs

• 1 c butter

• 1/2 c minced onions

• 2 T minced garlic

• 20 oz mayhaw jelly

• 1/2 c Louisiana’s Steen Cane Syrup

• 1/2 c soy sauce

• 2 T of the above rib rub

• 10-20 dashes of Louisiana Tabasco

• 5 shakes of liquid smoke

Directions

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  Step 1

  Set your Anova Sous Vide Precision Cooker to 145.0ºF / 62.8ºC.

• 

  Step 2

  Toast coriander, fennel and black peppercorn. Use a mortal and pestal to grind seeds. Mix salts, brown sugar, cloves and cinnamon sticks. Mix together and set aside. Can be made and stored for use anything.

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  Step 3

  Easily remove the silver skin, or membrane, from the back of the ribs by slipping a knife under the skin at the smaller rib end and pull.

• 

  Step 4

  Cover the ribs in the dry rub (reserve 2 T for the BBQ) and refrigerate overnight.

• 

  Step 5

  Next morning, heat the sous vide machine to 145 degrees.

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  Step 6

  Submerge the ribs and cook for 36 hours

• 

  Step 7

  While the ribs are sous vide-ing, mince the onion and garlic. Melt butter in cast iron skillet. Wilt the onion/garlic 3-5 mins. Whisk the jelly, soy and cane syrup.

• 

  Step 8

  Bring to a boil and continue whisking. Add 2 T of the dry rub, Tabasco to taste 10-20 shakes and 5 shakes of liquid smoke. Be careful with hot sauce and liquid smoke, a little bit goes a long way.

• 

  Step 9

  Strain the sauce and save for the finishing step of broiling or open flame.

• Use broiler or flame to caramelize

• Step 0

  Set the oven on broil. Remove the ribs from the bag, place in a roasting pan. Baste ribs with the BBQ sauce.

• Step 1

  Broil until caramelized, flip ribs and repeat until browned. Cut and serve.

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