Sous Vide Chinese Black Bean Spare Ribs
Carolyn Jung is a James Beard Award-winning Bay Area food journalist, whose work has appeared in the San Francisco Chronicle, Every Day with Rachael Ray, Coastal Living, Via magazine, Food Arts, Edible Silicon Valley, Wine Spectator and other publications. She is the fo ...
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Ingredients for 4
6 tablespoons salted black beans, rinsed
2 tablespoons low-sodium soy sauce
3-5 Thai chiles or 1-2 jalapeños, stems removed and minced
1 1/2 tablespoons minced fresh ginger
5 garlic cloves, peeled and minced
1 tablespoon cornstarch
1 tablespoon mirin (Japanese rice wine)
1 teaspoon sesame oil
1/2 teaspoon granulated sugar
2 1/2 pounds pork ribs, cut into 1-inch pieces
Set the Anova Sous Vide Precision Cooker to 167ºF (75ºC).
Place the black beans in a large bowl and smash to a paste with the back of a spoon. Add soy sauce, chiles, ginger, garlic, cornstarch, mirin, sesame oil, and sugar; stir to combine. Add pork ribs and coat them well with the marinade.
Transfer the ribs to a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 5 hours.
When the timer goes off, remove the bag from the water bath. Transfer the contents of the bag to a large serving bowl, and enjoy.