Asian Inspired Sous Vide Mixed Ribs

Asian inspired mixed Ribs

I wanted to make some asian style beef short ribs. However the local store did not have any . However they had both boneless beef short ribs and baby back pork ribs on special. Since I wanted to try to do both sous vide,  I decided to do both mixed. I did not have scallions, but remembered seeing some red cipollini onions sprouting in the garden from some I missed last fall.

Marinade / cooking sauce

4oz orange juice concentrate

2 TB shaved fresh ginger (we keep ours in the freezer – easy to slice)

3-4 TB chopped green onion tops or scallions

1/3 c Soy sauce

1/4 c Rice wine vinegar

3 TB Hoisin sauce

1 tsp Chinese 5 spice blend (Penzey’s)

1/2 c brown sugar

2 TB sesame seeds

1TB sesame oil

1 scant pinch red pepper flakes.

Mix the sauce ingredients and bring to a simmer for 5 min.

Cook

Slice the baby back ribs 3/4 of the way through for more surface area

Place the meat in 2 vac bags with the sauce. Carefully remove the air and seal without pulling out the marinade

Seal and  place in the water bath

155 degrees F. for 7 hours

The pan for the sauce holds the ribs down and reduces evaporation

Bake the ribs in an open pan at 375 convect with 1/2 of the juice for 15 min . Flip the ribs over.

Boil down the rest of the juice to a thick sauce consistency and brus on the ribs after they have been flipped

Bake another 15 min and then serve.

Conclusion

The pork ribs were perfectly done. The beef ribs needed quite a bit more time. Both were delicious, but I would like the beef ribs to be more tender. Other recipes had the beef ribs at 20-48 hours at 135-170 degrees. So more experimentation is required for them. Teal (miss picky) loved the flavor and the pork. .