The short answer
- 1kg pork ribs with 50g of a barbecue rub, sealed.
- 18 hours at 65 °C, fully under water.
- Twice brushed with BBQ sauce and 7 minutes under a hot grill each time.
- A recipe by Mark and Timo, the food bloggers behind Kalorienpalast in Perth.
From Kalorienpalast
Mark and Timo from Perth have been cooking and writing about food on their blog Kalorienpalast since November 2022, by the motto 'my body is a palace': only calories that are worth it. They made these ribs with a LAVA V.300 White, LAVA bags and a LaVide sous vide stick.
Recipe
Ingredients
1kg pork spareribs, 50g of your favourite barbecue rub (they used Ankerkraut's 'Magic Dust'), 1 bottle of BBQ sauce.
1 · Rub and seal
Coat the ribs all over with the rub, cut them into pieces that fit the bag, and seal them in automatic mode.
Helps: R-Vac bags
2 · 18 hours at 65 °C
Heat the bath to 65 °C and cook the ribs for 18 hours, fully under water. A lid or insulation balls keep the water in overnight.
Helps: PreserVide HydroMix · Insulation balls
3 · Sauce and grill, twice
Heat the oven grill. Take the ribs out of the bags, lay them on a tray and brush generously with BBQ sauce. Grill for about 7 minutes without letting the sauce burn, brush again and grill another 7 minutes for a glossy glaze.
Tips
- 1
On the barbecueInstead of the oven grill, finish the ribs over medium heat on the barbecue, turning and brushing.
- 2
Cook aheadCooked ribs can be chilled in the bag straight from the bath in iced water, then glazed on the day.
LAVA AustraliaOfficial LAVA distributor and vacuum-packaging specialists since 2018.
