Dry Rub, Mayhaw-Cane BBQ Ribs

Author

Butter Wilkinson

Prep Time: 24:00

Recipe Time: 36:00

Temperature : 145F / 62.8C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 145.0ºF / 62.8ºC.
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.
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.
4. Cover the ribs in the dry rub (reserve 2 T for the BBQ) and refrigerate overnight.
5. Next morning, heat the sous vide machine to 145 degrees.
6. Submerge the ribs and cook for 36 hours
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.
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.
9. Strain the sauce and save for the finishing step of broiling or open flame.

Use broiler or flame to caramelize

1. Set the oven on broil. Remove the ribs from the bag, place in a roasting pan. Baste ribs with the BBQ sauce.
2. Broil until caramelized, flip ribs and repeat until browned. Cut and serve.