Spare-ribs sous-vide

Well, well, well. It’s been some time since I’ve posted here, but don’t fear, I’m still active and grilling. This weekend it was time for some spare-ribs, but the weather was not playing nice here. Sooo, I’ve decided to start playing with my new kitchen buddy, the sous-vide cooker. Love that thing. Apparently it’s rather easy to do ribs with (at least, if you have a large enough box to put them in).

I started with creating the Memphis style dry rub. Just click on the link to find the mix. Super easy and very tasty!

Once applied, I’ve vacuumed them in sealed bags and put them in the box and submerged them in warm water.
The water was heated until 61 degrees Celcius (about 142 degrees Fahrenheit), and I’ve left them in there for 30 hours.

30 hours in, I’ve opened the bags, and ‘painted’ the cooked ribs with some easy home made BBQ sauce. Just click the link to find it too, just like the rub.

Now it’s just a matter of grilling it for about 15-25 minutes and creating a nice crusty outside. I’ve simply done some crisps to go along and we had a fingerlicking good meal!

Great way of doing ribs, and definitely worth a second go!

Chimichurri recipe

  • 100 ml olive oil
  • 4 clove of garlic (pressed / finely diced)
  • half a white union diced finely
  • 1 chili pepper chopped finely without seeds, or …. if you like spicy, keep them in)
  • 3 tablespoons of red vinaigrette
  • 2 tablespoons of fresh oregano
  • 10 grams of fresh parsly
  • salt and pepper to taste

mix it up and cool it down in the fridge. Best served chilled, but fresh (and not toooo finely chopped)

Cajun herb-mix

  • 2 ts of garlic powder
  • 2,5 ts of powdered paprika (I used the smoked paprika)
  • 1 ts of union powder
  • 1 ts of grounded black pepper
  • 1 ts of cayenne pepper
  • 1,25 ts of dried oregano
  • 1,25 ts of dried thyme
  • 1 ts of chili powder

mix it all up and you have a beautiful Cajun like spice mix. Love it.

BBQ sauce

  • 450 ml ketchup
  • 50 ml worcestershire sauce
  • 5 ts brown sugar
  • 2 ts spicy french mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 2 branches of thyme
  • 450 ml of water

Cook very slowly all together for about 30 minutes. If necessary add water to get the right substance / thickness. Remove the 2 branches of thyme.