The Ingredients: 1 baby back ribs, salt (2% of the weight of the ribs), 50g molasses (known as sugar cane honey), 25g liquid smoke. Ribs rub mix – 50g paprika, 25g yellow mustard seeds, 15g garlic, 10g black pepper, 5g onion flake, 5g cumin, 100g brown sugar and 50g salt (you can preserve part of the mix for other occasions).
The Prep: Remove the skin membrane from the back of the ribs. Season ribs with the salt and let it rest for 10 minutes. Brush the meat with the mix of molasses and liquid smoke and save the remaining mix for finish the ribs later. Pack the ribs for sous-vide cooking. If you do not have a vacuum machine at home use a strong freezing plastic bag to put your ribs (make sure that no water enters the bag). Get a large pan and fill it with water. Bring the water to 75ºC (use a thermometer to control this). Once you have the water at 75ºC add the meat. Leave cooking for 5 hours at 75ºC. Now let’s prepare the ribs rub mix. Grind the following ingredients: yellow mustard seeds, black pepper, onion flake, cumin and salt. Add paprika, garlic and brown sugar to the mix. Your rub is ready. Now it’s time to finish our ribs. Preheat the oven to 200ºC. Take your ribs out of the plastic bag, brush them with the molasses mix. Now sprinkle the ribs with the rub and make sure you cover your ribs evenly. Place the ribs in a baking tray and put them in the oven for 5-8 minutes max. The meat is already cooked and this is only used to make sure all flavours bind together. Must serve with salad, mashed potatoes or mashed pumpkin.
He cooks. She tastes. 