Pork Ribs - Mongolian Glaze

Ingredients for 4

• 1 Kg Baby back Pork Ribs

• 1/2 Cup Hoisin sauce

• 1 teaspoon sugar

• 1/2 teaspoon rise vinegar

• 1/2 teaspoon sherry vinegar

• 1/2 teaspoon sesame oil

• 1 teaspoon hot sauce

• 2 garlic cloves

• 1 teaspoon grated ginger

• Bunch of cilantro

• A few drops of liquid smoke

• Salt - to taste

• Fresh grounded white pepper - to taste

• 1 Red hot chili pepper - optional

• A few drops of liquid smoke - optional

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 74ºC / 165.2ºF

• 

  Step 2

  Using a paper towel, pull and remove the "membrane" from the bottom side of the ribs rack ( so that the glaze can later on penetrate the meat ). Optional - After removing the membrane, with a sharp knife while the bones are facing up, cut between the bones half way deep so it will be easier to server the rack later.

• Step 3

  Season the rack with salt and pepper, rub with some olive oil and put in the plastic vacuum bag.

• Step 4

  Add 5-6 drops of liquid smoke and vacuum the bag. Put in the preheated water bath and cook for 14 hours at 74C/165F.

• Step 5

  Prepare the Mongolian Glaze : With a hand blender, chop and whisk all the sauce ingredients till smooth and reddish color. Set a side ( can be prepared in advance and refrigerated up to one week if sealed well ).

• Grillling and Glazing

• Step 0

  If the ribs were kept outside of the sous vide water and are in a lower temperature than 75C, it is recommended to put them back in the sous vide tank and bring them back to 74C before finishing.

• Step 1

  Set your grill to medium temperature ( not to burn the ribs ) and put the ribs, bones facing up, on the grill.

• Step 2

  Using a brush, glaze the ribs, bones side, with the Mongolian glaze and grill for 20 minutes.

• Step 3

  Flip the rack on the grill so the bones side is facing down, glaze the meaty side with a nice layer of Mongolian glaze and grill for another 20 mins, keeping the heat low to medium.

• Step 4

  Just before serving, rub another layer of Mongolian glaze, cut to groups of 3-4 ribs each and serve.

• __placeholder__

• Step 0

  __placeholder__

Latest Comments