Korean BBQ Pork Ribs

(31)

Charmaine

SF Peninsula

career mommy | home cook | sous vide | craft cocktails | food art | plating videos

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Juicy, tender, fall-off-the-bone pork ribs with a tangy Korean BBQ sauce. Best of all, it's as easy as throwing into a plastic bag and leaving it alone for a day while you go on living your best life.
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Ingredients for 4

  • 1 rack - Pork Ribs

  • 1/2 cup - Soy Sauce

  • 1/4 cup - Brown Sugar

  • 1/4 cup - Pineapple Juice

  • 1/4 cup - Water

  • 1 tbsp - Siracha

  • 2 tsps - Toasted Sesame Oil

  • 1 tsp - Black Pepper

  • 1 tsp - Fresh Ginger, finely grated

  • 5 cloves - Garlic, crushed

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 152ºF / 66.7ºC

  • Step 2

    Combine all sauce ingredients into a plastic bag and mix thoroughly. Place the rack of ribs into the bag and massage the sauce over the ribs until evenly coated.

  • Step 3

    Drop pork ribs into the water bath when optimal temperature has reached 152F / 66.7C. Cook for 24 hours.

    • Finishing Steps

    • Step 0

      Set broiler on high. Place rack of ribs in baking pan. Remove excess marinade.

    • Step 1

      Broil ribs on high for 1-2 minutes until a dark brown crust has formed on the ribs. Remove from oven and let rest for 2 minutes. Slice ribs and serve.

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152 F / 66.7 C Recipe Temp
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