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.
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
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.
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. .