Pork Ribs - Mongolian Glaze

Author

David H

At the age of 50 and a career of an executive in technology companies, David combines his passion to cook, his experiences traveling around the world as well as culinary education to cook simple to complex dishes at home, for friends and accusingly for exclusive events. David currently lives in Cyprus, enjoying the sunny beaches, the fresh Mediterranean ingredients and the local food and atmosphere.

Prep Time: 00:00

Recipe Time: 14:00

Temperature : 165.2F / 74C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 74ºC / 165.2ºF
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.
3. Season the rack with salt and pepper, rub with some olive oil and put in the plastic vacuum bag.
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.
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

1. 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.
2. Set your grill to medium temperature ( not to burn the ribs ) and put the ribs, bones facing up, on the grill.
3. Using a brush, glaze the ribs, bones side, with the Mongolian glaze and grill for 20 minutes.
4. 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.
5. Just before serving, rub another layer of Mongolian glaze, cut to groups of 3-4 ribs each and serve.

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