Low-Temperature Cooked Ribs

Name: Low-Temperature Cooked Ribs
Cuisine: American
Ingredients: about 1 to 1 1/3 pounds pork ribs; For the dry rub:; 1 tablespoon salt; 1 teaspoon brown sugar; 1 teaspoon garlic powder; 1 teaspoon black pepper; 1 teaspoon paprika; For the sauce:; water; BBQ sauce; 1 teaspoon paprika; 1 tablespoon Worcestershire sauce; 1 pinch salt; 1 pinch sugar; half a pinch of cilantro; 1 pinch garlic powder

Antonio Grillo @cook_14031233

Umbria

An American-style dish, but instead of being cooked on the BBQ, it's prepared using the sous-vide and low-temperature technique. I started preparing everything in the morning for dinner the next day. The meat cooked for about 25 hours. So if you want to eat them for dinner, just start cooking them late in the afternoon the day before.

Antonio Grillo @cook_14031233

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Ingredients

about 1 to 1 1/3 pounds pork ribs
For the dry rub:
1 tablespoonsalt
1 teaspoonbrown sugar
1 teaspoongarlic powder
1 teaspoonblack pepper
1 teaspoonpaprika
For the sauce:
water
BBQ sauce
1 teaspoonpaprika
1 tablespoonWorcestershire sauce
1 pinchsalt
1 pinchsugar
halfa pinch of cilantro
1 pinchgarlic powder

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Steps

1

The first step is to remove the pleura, the membrane found on the bone side.
2

Prepare the rub and season the meat by spreading it over and rubbing it in with your hand or the rounded side of a spoon.
3

Place the ribs in a vacuum-sealed bag and leave them in the fridge for 4 to 5 hours before starting the cooking process. Prepare the water and set the immersion circulator to 167°F (75°C) and let it go overnight. The next morning, I lowered the temperature to 162°F (72°C). Once cooking is finished, take the ribs out of the bag and save the liquid produced. I made a reduction from this liquid.
4

Prepare the sauce and set aside the reduction in case the sauce is not enough. It should have a consistency between water and BBQ sauce, so adjust the quantities accordingly. Place in the oven at 350°F to 400°F (180°C to 200°C) and brush with this sauce every 15 minutes or whenever you notice the meat drying out. Repeat this action 2 or 3 times.
5

At the end of cooking, the bones will separate from the meat very easily because it will have become very tender.