Lacquered spareribs

There are many ways to season meat. Consider, for example, a herb rub or a marinade. Besides adding flavor to the meat or fish, they also have a tenderizing effect. Glazing the meat creates a caramelizing effect, resulting in a crispy and flavorful crust. With the sous vide cooking technique, these guys take a whole day to cook, but it's more than worth the wait! So stop by your nearest butcher and pick up a sparerib or two, so you can enjoy juicy, flavorful ribs tomorrow night. Enjoy!

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

Get everything ready

Take a container, pan, or the sous vide container and fill it with warm water. Set the sous vide appliance to 74°C (165°F) and let the water heat up.

Marinate the meat

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

Wrap the spare ribs

Place the spareribs in the sous vide bags. To be safe, wrap them in an extra bag, as there are sharp points on the bones. Place the bag in the water bath and set the timer for 24 hours.

Make the varnish

Finely chop the garlic, red onion, and chili pepper. Sauté the ingredients in a saucepan. Then add the soy sauce, ketjap, honey, lemon juice, and brown sugar and reduce until a syrupy consistency forms.

Varnish

Let the varnish cool before applying it to the meat. As it cools, the varnish thickens and adheres better to the meat.

Finishing

Brush the meat with the lacquer. Then place the spareribs on the barbecue for at least 5 minutes. You can use the spareribs rack for this. Brush on a little more lacquer. Make sure the spareribs don't get too hot, as the meat is already cooked. Serve with a fresh potato salad of baby potatoes, chives, and French yogurt with mayonnaise.

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