Pork Spare Ribs
1 Spare Rib Rack, about 1.5–2 pounds in weight
Kosher Salt, to taste
4 Tbsp Molasses
2 Tbsp Liquid Smoke
2 tsp Cider Vinegar
2 Tbsp Spanish Paprika
1 Tbsp Brown Sugar
1 Tbsp Kosher Salt
½ Tbsp Celery Salt
½ Tbsp Cayenne Pepper
½ Tbsp Garlic Powder
½ Tbsp Onion Powder
½ Tbsp Cumin
½ Tbsp Dry Mustard
Preset circulator to 75 degrees Celsius.
Clean ribs of membrane on the bones and excess sinew. Season with salt and place in a resealable bag.
Place bag into preheated water and let cook, fully submerged for 4 hours. Clip bag to side of pot to keep it in place.
Preheat oven to 400 degrees Fahrenheit.
In a bowl, combine molasses, liquid smoke and cider vinegar and whisk thoroughly. In another bowl, combine, brown sugar, 1 T salt, celery salt, cayenne pepper, garlic powder, onion powder, cumin and dry mustard, mix until all the spices are distributed evenly.
Remove ribs from bag and pat dry with a paper towel. Place on sheet pan with rack.
Brush the molasses mixture on all sides of the ribs, then dust with spice mixture.
Cook in oven for 5 minutes. Brush again with molasses mixture and broil to form crust for 2 minutes.
Slice and serve.
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