Gastronomixs

Pork ribs cooked sous vide

A gastronomic approach to making spare ribs. This preparation consists of quite a few steps, but don't be alarmed: the preparation does not contain any complicated techniques while time does most of the work. The end result is a magnificent piece of meat that, with the cooking down to the bone, the brining, smoking, and grilling, makes it a perfect addition to a top-class dish. But with the cost price, it can also be served as a snack or as an amuse-bouche.

Pork ribs cooked sous videEnlarge

Ingredients

1

kg

flat pork ribs

100

g

curing salt

1

litre

water

100

ml

veal stock

100

ml

cooking liquid from the spare ribs

50

g

apple treacle

Preparation method

Serving suggestions

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