Sous-Vide Char Siu-Style Chinese Baby Back 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 ...
Ingredients for 4
1/3 cup hoisin sauce
1/3 cup dark soy sauce
1/3 cup granulated sugar
3 tablespoons honey
3 tablespoons sherry vinegar
1 tablespoon fermented bean paste
2 teaspoons sesame oil
2 garlic cloves, crushed
1-inch piece fresh ginger, grated
1 1/2 teaspoons five-spice powder
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon freshly ground black pepper
3 pounds baby back ribs, membrane removed
Cilantro leaves, for serving (optional)
Set the Anova Sous Vide Precision Cooker to 167ºF (75ºC).
In a large bowl, stir together hoisin, dark soy sauce, sugar, honey, sherry vinegar, fermented bean paste, sesame oil, garlic, ginger, five-spice powder, salt, white pepper, and black pepper.
Transfer about 1/3 cup of the marinade to a small bowl. Cover and refrigerate for later use.
Add ribs to the remaining marinade. Mix to coat the ribs well. Divide ribs between 3 large zipper lock or vacuum seal bags. Seal the bags using the water immersion technique or a vacuum sealer on the moist setting.
Place the bags in the water bath and set the timer for 4 hours.
When the timer goes off, remove the bag from the water bath. Remove the ribs from the bag. Heat a grill to 400ºF.
When the grill is hot, add the ribs. Brush some of the reserved marinade over the ribs. Cook for 3 minutes. Flip the ribs and brush with additional marinade. Continue to cook for 3 minutes.
Transfer the ribs to a cutting board and let rest for 5 minutes.
Slice the rack into individual ribs. Sprinkle with cilantro leaves. Dig in to your sumptuous sous vide char siu style Chinese baby back ribs!