Sous Vide Gochujang Glazed Lamb Spare Ribs
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 Oreg ...
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Pro-level cooking techniques made simple.
Ingredients for 2
1 rack of lamb spare ribs
1/2 cup gochujang sauce
4 tablespoons of your favorite BBQ rub or seasoning
Directions
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Step 1
1. Set Anova Sous Vide Precision Cooker to 155°F / 68.3°C
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Step 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.
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Step 3
3. Place in water bath and sous vide for 18 hours.
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Finishing Steps
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Step 0
Remove ribs from bag, and pat dry. If needed, you can refrigerate ribs at this step to finish at a later date.
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Step 1
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.
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Step 2
Slice between bones, and enjoy!