Sous Vide Boneless Pork Ribs with Coconut-Peanut Sauce

My family is funny: no one (except me, that is) wants to deal with bones. Rather than give up on ribs, I have been cooking boneless ribs for years. No fuss for my fussy family, and it’s always easy to buy meaty-looking packs. This recipe is adapted from an old favorite that has the ribs marinating overnight (after an hour cooking in water in the oven), then slowly roasting to finish the next day. My Anova Precision Cooker version eliminates the pre-cook and the overnight marinating completely. Once the ribs are cooked, I pour the sauce into a skillet and reduce it quickly while keeping the ribs warm. The flavors here are a surprise to some, but don’t skimp on the ingredients. It is worth finding the lemongrass (I grow it in a pot on my porch!) and, of course, fresh ginger. The coconut milk smoothes the flavors out.

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:30

Recipe Time: 08:00

Temperature : 135F / 57.2C

Ingredients

• 1/3 cup unsweetened coconut milk
• 2 tablespoons peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons light brown sugar
• 2 tablespoons dry white wine
• 2 inches fresh lemongrass
• 1 tablespoon Sriracha
• 1 inch peeled fresh ginger
• 2 cloves garlic
• 2 teaspoons sesame oil
• 12 ounces boneless country-style pork ribs
• Chopped fresh cilantro, for serving
• Steamed basmati or jasmine rice, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 134ºF (57.2ºC).
2. Combine coconut milk, peanut butter, soy sauce, brown sugar, wine, lemongrass, Sriracha, ginger, garlic, and sesame oil in a blender. Blend until smooth.
3. Place the ribs in a large zipper lock bag. Add the coconut-peanut sauce. Seal the bag using the water immersion technique.
4. Place the bag in the water bath and set the timer for 8 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the ribs from the bag, transfer to a plate, and cover to keep warm.
2. Pour the remaining contents of the bag into a large skillet over medium-high heat. Bring to a boil. Lower the heat to medium-low and continue to simmer until the sauce is reduced by half, 10 to 15 minutes.
3. Add the ribs to the sauce, and turn to coat with sauce. Continue to simmer until the sauce is thickened, about 5 minutes.
4. Garnish with cilantro and serve with rice.