Lacquered spareribs

Author: Jorick van Souvy

Persons: 4

Temperature: 74

Cooking time: 24 hours

Prep time: 45 minutes

Ingredients:

• 1 kg spare ribs
• 1 red pepper
• 4 cloves of garlic
• 2 red onions
• 3 dl soy sauce
• 3 dl ketjap
• 300 g brown caster sugar
• 2 tbsp honey
• 1 lemon
• Curry powder
• Smoked paprika powder
• Pepper
• Salty
• Olive oil

Preparation:

1. Get everything ready -

   Take a container, pan or sous vide container and fill it with warm water. Set the sous vide device to 74 °C and let the water heat.

2. Marinate the meat -

   Make a spice mixture of curry, smoked paprika powder, salt and pepper. Rub the spare ribs thoroughly with this. Drizzle the spareribs with olive oil.

3. Pack the spareribs -

   Place the spareribs in the sous vide bags . Just to be safe, put an extra bag around it as there are sharp points on the bones. Place the bag in the water bath and set the timer for 24 hours.

4. Make the varnish -

   Chop the garlic, red onions and pepper small. Fry the ingredients in a saucepan. Then add the soy sauce, ketjap, honey, lemon juice and caster sugar and cook until a syrupy structure is formed.

5. Lacquering -

   Allow the varnish to cool before rubbing the meat. As it cools, the varnish becomes thicker and adheres better to the meat.

6. Finish -

   Apply the varnish to the meat. Then place the spareribs on the barbecue for at least 5 minutes. You can use the Spareribs rack for this. Spread a little more paint over it. Make sure that the spareribs do not get too hot because the meat is already cooked. Serve this with a fresh potato salad of potatoes, chives and French yogurt with mayonnaise.