Pork ribs - Norm

Anova Culinary

Author

MPex6UwpRrA7MGXtjEGCC9

Prep Time: 00:00

Recipe Time: 18:00

Temperature : 135F / 57.2C

Ingredients

Directions

  1. Rub. Kosher salt, 1.5 Tablespoon. Ground black pepper, 1 teaspoon. Garlic powder, 1 Tablespoon. Fennel peed, 1 Tablespoon. Paprika, smoked, 1 Tablespoon. Sugar, 1 Tablespoon. Dried Parsley, 0.25 cup/60 ml.
  2. Sauce Tomato paste, 1 can, 6 oz/170 g. Sous Jus, 3/4 cup/170 g. Corn Syrup, 3/4 cup/180 ml. White vinegar, 3/4 cup/180 ml. Sugar, 3/4 cup/180 ml. Worcestershire sauce, 3 fluid oz/ 90 ml. Molasses,1 oz/30 ml. Garlic powder, 1 Tablespoon Salt, 1 Tablespoon Ground black pepper, 1 teaspoon. Vegetable oil, 2 oz/60 ml. PROCEDURE: Combine all ingredients. Dilute with Sous Jus as needed.

Finishing Steps

  1. Sprinkle powdered egg white on the top side of the ribs. Fresh egg whites can also be used–mix well with 1 oz/30 ml water. Use a spray bottle to moisten the egg whites–not necessary if you use fresh whites. This creates a sticky surface for spices to cling to Sprinkle generously with the rub
  2. roasted indoors at 225 F/107 C for approximately 2-3 hours or until the desired appearance is achieved
  3. Add bbq sauce to top and cook an additional 30 minutes