Sous Vide Boneless Pork Ribs with Coconut-Peanut Sauce
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 ...
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Ingredients for 2
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
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Step 1
Set the Anova Sous Vide Precision Cooker to 134ºF (57.2ºC).
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Step 2
Combine coconut milk, peanut butter, soy sauce, brown sugar, wine, lemongrass, Sriracha, ginger, garlic, and sesame oil in a blender. Blend until smooth.
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Step 3
Place the ribs in a large zipper lock bag. Add the coconut-peanut sauce. Seal the bag using the water immersion technique.
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Step 4
Place the bag in the water bath and set the timer for 8 hours.
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Finishing Steps
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Step 0
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.
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Step 1
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.
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Step 2
Add the ribs to the sauce, and turn to coat with sauce. Continue to simmer until the sauce is thickened, about 5 minutes.
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Step 3
Garnish with cilantro and serve with rice.