48-Hour Sous Vide Pork Ribs

By polloazul

Ingredients

• For the ribs
• 1 or more racks pork ribs
• 1 teaspoon (5 ml) smoky paprika per rack
• 1 teaspoon (5 ml) brown sugar per rack
• Salt and pepper to taste
• For the glaze
• 2 tablespoons (30 ml) olive oil
• 1 medium onion, peeled and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 2 teaspoons (10 ml) fennel seed
• 1 teaspoon (5 ml) black cumin
• 1 teaspoon (5 ml) smoky paprika
• 1 tablespoon (15 ml) tomato ketchup
• Juice of 1 orange
• 2 apples, peeled and grated
• 2 to 3 splashes smoky Tabasco® sauce (or to taste)
• 1 cup (240 ml) water
• 2 teaspoons (10 ml) soy sauce
• 2 teaspoons (10 ml) Worcestershire sauce
• 1 tablespoon (15 ml) brown sugar
• 1 sprig thyme
• 2 bay leaves
• Black pepper to taste

Details

Servings 1
Adapted from blog.sousvidesupreme.com

Preparation

Step 1

For the ribs

Fill and preheat the SousVide Supreme to 143F/61.5C.
Mix together the paprika, sugar, salt, and pepper and rub the ribs liberally with the mixture.
Put each rack into a cooking pouch and vacuum seal.
Submerge the pouch(es) in the water oven and cook for 48 hours.

For the glaze

In a saucepan, fry the onion and garlic in a little olive oil until soft.
Add the fennel seed and black cumin and fry for a minute or two more.
Add the remaining ingredients and cook over a low heat for half an hour.
Remove from the heat and blitz (blend) the sauce with a hand-held food processor for 30 seconds. (Alternatively let it cool a little and pour into a blender jar or food processor and blend.)
Remove any pulp left in the sauce by straining through a sieve.
Return the sauce to the heat and reduce it until it is reasonably sticky.