Sous Vide Lamb Ribs
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 2
2 racks lamb ribs
2 teaspoons kosher salt
2 teaspoons light brown sugar
2 teaspoons ancho chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
Set the Anova Sous Vide Precision Cooker to 134°F (56°C).
Place the lamb racks in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 18 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the lamb submerged.
Meanwhile, mix together salt, brown sugar, chili powder, garlic powder, cumin, coriander, and black pepper in a small bowl. Set aside.
When the timer goes off, remove the bag from the water bath. Remove the ribs from the bag and pat dry. Heat a broiler or grill to high.
Rub the ribs with spice mixture. Broil ribs on a foil-lined baking sheet or grill until just beginning to caramelize, about 5 minutes. Serve.