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Sous Vide Thai Glazed Pork Ribs…


These Thai-style pork ribs cook low and slow all day in the sous vide bath for a beautifully tender and flavorful final result. It's perfect with the sweet and spicy salsa and fresh herb garnish.

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  • GLAZE:
  • 3 pounds baby back pork ribs
  • 1/4 cup hoisin sauce
  • 1 tablespoon sliced garlic
  • 2 tablespoons chopped lemongrass
  • 1 cup soy sauce
  • 1/4 cup fish sauce
  • 2 tablespoons brown sugar
  • 3 tablespoons finely chopped ginger
  • 10 kaffir lime leaves, optional
  • 1 teaspoon kosher salt
  • SALSA:
  • 1/2 pound fresh jicama, peeled and diced
  • 2 pods star anise
  • 1 cinnamon stick
  • 1/4 cup fresh lime juice
  • 2 tablespoons finely chopped red jalapenos
  • 2 cups fresh watermelon, peeled and diced
  • 2 tablespoons Chinese five spice powder
  • 10 leaves fresh mint, roughly chopped
  • 10 leaves fresh Thai basil, roughly chopped
  • 10 stems fresh cilantro, roughly chopped
  • 2 scallions, green and white parts, chopped
  • 10 leaves fresh mint, finely chopped


Servings 4
Preparation time 15mins
Cooking time 1100mins
Adapted from


Step 1

Fill and preheat your sous vide liquid to 160°F.

Separate the pork rack into individual ribs and refrigerate until needed.

In a non-reactive saucepan over medium heat, whisk together the hoisin, garlic, lemongrass, soy sauce, fish sauce, brown sugar, ginger, kaffir lime leaves and kosher salt and simmer until the sugar has melted, about 15 minutes, to make a glaze.

Put 4 to 6 ribs in an even single layer into several quart-sized cooking pouches.

Soak the ribs with the glaze mixture to coat them thoroughly, evenly distributing the glaze among the pouches, and vacuum seal them.

Submerge the pouches in the water and cook for 18 hours.

When the ribs are cooked, remove the pouches and plunge them into an ice water bath for 30 minutes.

Reset the temperature of the sous vide to 150°F, adding a little cold water to the bath to hasten the cooling.

Meanwhile, open the pouches and pour the sauce and accumulated liquid into a saucepan over medium heat to simmer for 15 minutes.

In a bowl, toss the jicama with the star anise, cinnamon, lime juice, and jalapenos. Pour into a quart-sized cooking pouch and vacuum seal. Submerge the pouch and cook for 15 minutes.

Put the watermelon in an even layer into a quart-sized cooking pouch, generously sprinkle all over with the five spice powder, and vacuum seal. Submerge the pouch and cook alongside the jicama for an additional 5 minutes.

Remove the jicama and watermelon from their pouches, chop more finely if necessary, and toss them with their juices and the finely chopped mint to make the salsa.

Season the salsa with a little kosher salt to taste and set aside.

Preheat the traditional oven broiler to high. Put the ribs on a broiling pan, brush them with the sauce reduction, and broil for 8 to 10 minutes to caramelize.

Remove ribs from broiler and serve with the salsa. Garnish the plate with chopped fresh herbs and scallions.

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