Spicy baby Back Pork Ribs Fall off the bone inspired by Chef Viraj Mohan
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Precision® Cookers
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Ingredients for 4
Brown Sugar 1 Cup
Coriander Seeds 1 Tbl spoon
Chilly Flakes & Paprika smoked 1 Spoon each
Black pepper 1 spoon crushed
Salt 1 Tbl Spoon
Yellow mustard seed 1 Tspoon
Garlic Powder 1 TSpoon
1 Large spoon of mustard
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 75ºC / 167.0ºF
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Step 2
Mix the above ingredients together and apply liberally on both sides of the ribs after removing all skin. (optional can leave inn refrigerator for 1 day for more flavour after this step or sous vide imm) Leave in water bath after this as instructed above.
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Finishing Steps
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Step 0
Mix a spoon each of Ketchup, honey, apple cider vinegar, Rum, Brown sugar, cayenne pepper, Mustard, Worcestershire sauce, 3 cloves, 3 cloves of garlic, 1 grated onion together
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Step 1
Pre-heat Grill /over to 250 degrees Centigrade and after basting above BBQ sauce on the ribs cook them on each side for 5 mins or till they turn slightly charred.