Spare Ribs with Guga's rub

You've never had a spare rib as tender as this one.

Author

R. Nieuwland

I am just an amateur cook.

Prep Time: 00:10

Recipe Time: 24:00

Temperature : 141.8F / 61C

Ingredients

• 3 kg spare rib
• 1/4 cup salt
• 1/4 cup brown sugar
• 1/4 cup smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon turmeric
• 1 teaspoon cinnamon

Directions

1. Set your Anova Sous Vide Precision Cooker to 61ºC / 141.8ºF
2. Mix the ingredients for Guga's BBQ RUB. Rub the ribs with the BBQ Rub. Make sure the ribs are completely covered.
3. Cut the spareribs into pieces that will fit in a vacuum bag; often a whole spare rib is too long for the bag. To prevent the ribs sticking together, add a dash of oil to each bag and vacuum the ribs.
4. Place the spareribs in the sous vide for twenty-four hours. At 61 degrees.

Finishing Steps

1. Finally... the day has come for the ribs to be eaten! Preheat the oven to the highest level. Remove the spareribs from the vacuum pack.
2. Put the spareribs in the hot oven! After a few minutes, the ends of the ribs will start to turn black, which is your cue to take them out of the oven, turn them over and put them back in for another 10 minutes. And watch them enjoy themselves...