Sous Vide Pineapple-Soy Spare Ribs

Ingredients for 4

• 1 (4-pound) slab pork spare ribs

• Kosher salt and freshly ground black pepper

• 1 cup pineapple juice

• 1/4 cup soy sauce

• 3 tablespoons honey

• 1 tablespoon chili garlic paste

• 1 tablespoon ground ginger

• 2 tablespoons coconut oil

• 1 teaspoon Chinese five spice powder

• 1 teaspoon ground coriander

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 146°F (63.3°C).

• Step 2

  Season the ribs with salt and pepper and place 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.

• Step 3

  Place the bag in the water bath and set the timer for 36 hours. Cover the water bath with plastic wrap or foil to minimize water evaporation. Add water intermittently to keep the ribs submerged.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the ribs from the bag and pat dry. Discard any cooking liquid.

• Step 1

  In a saucepan, whisk together the pineapple juice, soy, honey, chili garlic paste, ginger, coconut oil, five spice, and coriander. Bring to a boil over medium-high heat, reduce the heat to low, and simmer until the sauce is thickened and coats the back of a spoon, about 10 minutes.

• Step 2

  Heat broiler to high.

• Step 3

  Brush the ribs with the reduced sauce and place on a foil-lined baking sheet. Broil until the ribs are golden brown, about 5 minutes. Serve.

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