Korean BBQ Ribs
Easy, two ingredient, fall off the bone tender ribs with a hint of sweetness. Note: This recipe requires 48hrs of prep time.
Author
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Prep Time: 48:00
Recipe Time: 24:00
Temperature :
150F / 65.6C
Ingredients
- - 1 Sealed package of ribs spare and/or baby back
- - 1 Jar of CJ foods Korean BBQ sauce original
Directions
- 1) Prepare sous vide container by filling with water for ribs (ribs in sealed packing or vacuum sealed packaging) to be submerged. Bring water temperature to 150 degrees. Place ribs in water bath and cook at 150 degrees for 24hrs. It may be necessary to weigh ribs down as cooking progresses due to ribs shrinking/air pockets forming.
2) Once cooking is finished, remove ribs, let cool completely, remove from packaging and drain. Place ribs on cutting board, remove any unwanted material, and slice rack into individual ribs. Place ribs in a 1 gallon zip lock bag (2 bags may be necessary depending on rack size), fill with Korean bbq sauce, purge air from bag, seal, coat ribs well and marinate in fridge for 24hrs.
3) Once marinating is finished, set grill/sear burner to highest setting. A very hot grill/burner with a flame is desirable for the sear. If using charcoal, wait until charcoal is grey/hot and or a flame emitting. Place ribs on grill and sear anywhere from 1-3 min (depending on grill) to achieve desired char/doneness. You want to shoot for ribs to be heated thoroughly with a hint of char on all sides. Remove from grill and serve immediately.
Finishing Steps