Sous Vide Pork Spare Ribs with Sweet Potato Fries and ‘Coleslaw’

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Christina Wylie

Koh Samui Thailand

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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This recipe is hearty but not heavy. Sweet potato fries baked in olive oil are a healthier alternative to normal deep-fried French fries, and this version of coleslaw give you a bit more variety in taste and texture to your average slaw, with the added superfood benefits of spinach. Have your butcher cut the ribs cross-wise against the bone to make 2 large spare rib "steaks."
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Ingredients for 2

  • 2 (6- to 8-ounce) pork spare ribs

  • Salt and freshly ground black pepper

  • 4 tablespoons barbecue sauce, your choice

  • 2 sweet potatoes, peeled and sliced into 1/4-inch-thick batons

  • 1 tablespoon extra virgin olive oil

  • 2 teaspoons paprika

  • 1 teaspoon garlic powder

  • 1 tablespoon mayonnaise

  • 1 teaspoon Dijon mustard

  • Juice of 1/2 lemon

  • 2 cups spinach, thinly sliced

  • 2 baby cucumbers, thinly sliced

  • 2 dill pickles, thinly sliced

  • 1 tomato, halved and thinly sliced

  • 1/2 small red onion, thinly sliced

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).

  • Step 2

    Season the ribs with salt and pepper. Divide between 2 medium zipper lock or vacuum seal bags. Add 1 tablespoon barbecue sauce to each bag. Seal the bags using the water immersion technique or a vacuum sealer on the moist setting.

  • Step 3

    Place the bags in the water bath and set the timer for 12 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the pork submerged.

  • Step 4

    About 20 minutes before the ribs are ready, prepare the coleslaw: In a large bowl, whisk together the mayonnaise, Dijon, and lemon juice. Add the spinach, cucumbers, pickles, tomato, and red onion. Season to taste with salt and pepper. Set aside for serving.

  • Step 5

    About 15 minutes before the ribs are ready, prepare the sweet potato fries: Heat oven to 450ºF (230ºC).

  • Step 6

    In a second large bowl, mix sweet potato batons with olive oil, paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a rimmed baking sheet and spread batons so that they don't touch. Bake, stirring occasionally, for 10 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bags from the water bath. Remove the ribs from the bags and transfer to a foil-lined baking sheet.

    • Step 1

      Transfer the ribs to the oven with the sweet potatoes and bake for 10 minutes. Continue to stir sweet potatoes as they bake.

    • Step 2

      Remove the sweet potato fries from the oven and increase heat to 500ºF (260ºC). Continue to bake ribs until the exteriors are caramelized, about 10 minutes.

    • Step 3

      Transfer ribs to a serving platter and let rest for 5 minutes. Serve with sweet potato fries and coleslaw.

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185 F / 85 C Recipe Temp
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