Sous Vide Gochujang Glazed Lamb Spare Ribs

Fall-off-the-bone tender, and loaded with smoky charred flavor. Say hello to your new favorite backyard meal. Invite the friends, call the family, and have a sous vide feast!

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen

Prep Time: 00:05

Recipe Time: 18:00

Temperature : 155F / 68.3C

Ingredients

• 1 rack of lamb spare ribs
• 1/2 cup gochujang sauce
• 4 tablespoons of your favorite BBQ rub or seasoning

Directions

1. 1. Set Anova Sous Vide Precision Cooker to 155°F / 68.3°C
2. 2. Rub ribs with half of the gochujang and half of the rub, and seal in a vacuum bag. If necessary, cut rack in half to fit.
3. 3. Place in water bath and sous vide for 18 hours.

Finishing Steps

1. Remove ribs from bag, and pat dry. If needed, you can refrigerate ribs at this step to finish at a later date.
2. Heat a grill to high heat, rub ribs with remaining gochujang and seasoning and place ribs flesh side down and grill until charred and warmed through. Flip ribs to bone side and do same.
3. Slice between bones, and enjoy!