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

Anova Culinary

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."

Author

Christina Wylie

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, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:45

Recipe Time: 12:00

Temperature : 185F / 85C

Ingredients

Directions

  1. Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).
  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.
  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.
  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.
  5. About 15 minutes before the ribs are ready, prepare the sweet potato fries: Heat oven to 450ºF (230ºC).
  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

  1. 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.
  2. Transfer the ribs to the oven with the sweet potatoes and bake for 10 minutes. Continue to stir sweet potatoes as they bake.
  3. 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.
  4. Transfer ribs to a serving platter and let rest for 5 minutes. Serve with sweet potato fries and coleslaw.