Spare Ribs

Ingredients for 0

• 2,5 kg spare ribs

• 1/3 cup paprika powder

• 1/3 cup brown sugar

• 1/4 cup salt

• 2 tbsp whole mustard seeds

• 1 teaspoon fresh ground Black pepper

• 2 tablespoons granulated garlic powder

• 1 tablespoon dried organo

• 1 tablespoon koriander powder

• 1 tablespoon red pepper flakes

• For sauce: see step 2

Directions

• Step 1

  For the Spice Rub: Working in batches, combine the paprika, brown sugar, salt, mustard seed, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes in a spice grinder and reduce to a fine powder.

• Step 2

  For the Sauce (if using): Combine 3 tablespoons spice rub, 1 grated onion, 1 1/2 cups ketchup, 2 tbsp mustard, 1/3 cup molasses, 1/4 cup Worcestershire sauce, 1/4 cup Apple cider vinegar, and 3/4 teaspoon liquid smoke in a medium saucepan and whisk to combine. Bring to a bare simmer and cook until reduced and thickened, about 20 minutes. Set aside.

• Step 3

  Prepare the Ribs: Remove the papery membrane on the back of the ribs, using a paper towel or kitchen towel to grip it and pulling it away in one piece. Divide each rack of ribs into three to four portions with three to four ribs each by cutting through the meat in between the ribs. Rub ribs generously on all sides with the remaining spice rub mixture

• Step 4

  Place individual portions of rubbed ribs in vacuum bags. (Fold over the top of each bag while you add the ribs so that no rub or pork juices get on the edges of the bags, which can weaken the seal.) Add 4 drops (about 1/8 teaspoon) liquid smoke to each bag. Seal the bags, transfer to refrigerator, and let rest for 4 to 12 hours.

• Step 5

  When Ready to Cook: Set your precision cooker to 145°F (63°C) for extra-meaty ribs or 165°F (74°C) for more traditionally textured ribs. Add ribs to the water bath and cover it with a lid, aluminum foil, or table tennis balls. Cook for 36 hours at 145°F or 12 hours at 165°F. Transfer cooked ribs to a large bowl of water filled with ice to chill thoroughly. Ribs can be stored in the refrigerator at this stage for up to 5 days before finishing.

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