Sous Vide Ancho-Chocolate Rubbed Bison Ribs

Ingredients for 4

• 1 rack of Bison Ribs

• 2 tbsp Ancho chile powder

• 2 tbsp Cocoa powder

• 1 tbsp Garlic powder

• 1 tbsp Onion powder

• .5 tbsp Ground Cumin

• 1 tbsp Paprika

• 1 tbsp Chile powder

• 2 tbsp Brown sugar

• 1 tbsp Salt

• .5 tbsp Pepper

• 4 ears of Corn

• 1 cup Parmesan cheese

• 2 Limes

• Tajin (optional)

• 1 cup Ketchup

• 1 cup Mustard

• .5 cup Brown sugar

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 165ºF / 73.9ºC

• Step 2

  Generously rub bison ribs with ancho mixture. Vacuum seal the ribs or you can use a 2.5 gallon ziplock bag (that's what I did). If you use the ziplock you will need to do the water displacement method.

• Step 3

  Let the ribs bathe for 14 hours.

• Finishing Steps

• Step 0

  When the ribs are done cooking in the anova bath remove them from the bag and dry them well with paper towels.

• Step 1

  Set broiler to high. Reapply ancho mixture.

• Step 2

  Place on a sheet pan and place in the oven for just a few minutes per side to get a nice crust on them. -or- Set oven to 225°F and place ribs in the oven for 45 minutes to an hour to develop a crust. Meanwhile in a saucepan mix a cup of ketchup, mustard, and the bag juices, brown sugar, and a tsp of ancho chile powder. Bring to a boil and then serve with ribs.

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