recipes

Lacquered spare ribs

There are many ways to season a meat. Think for example of a herb rub or a marinade. Besides the fact that they flavor the meat or fish, it has a tenderizing effect on the product. When the meat is coated, a caramelizing effect is created, resulting in a crispy and tasty crust. With the sous vide cooking technique, these guys do take a full day to prepare, but it's well worth the wait! So stop by your nearest butcher shop and pick up a spare rib or two, so you can enjoy juicy, flavorful spare ribs tomorrow night. Enjoy!

Ingredients

  • 1 kg spareribs
  • 1 red pepper
  • 4 garlic cloves
  • 2 red onions
  • 3 dl soy sauce
  • 3 dl soy sauce
  • 300 gr brown sugar
  • 2 tbsp honey
  • 1 lemon
  • Curry powder
  • Smoked paprika powder
  • Pepper
  • Salt
  • Olive oil

Preparation

  1. Get everything ready

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

  2. Marinate the meat

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

  3. Pack the spare ribs

    Put the spare ribs in the sous vide bags. Put an extra bag around them just to be sure 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 onion and pepper. Fry the ingredients in a saucepan. Then add the soy sauce, soy sauce, honey, lemon juice and caster sugar and cook until a syrupy texture develops.

  5. Lacquers

    Let the lacquer cool down before you apply it to the meat. Because it cools down the lacquer becomes thicker and it stays better on the meat.

  6. Finishing

    Spread the lacquer on the meat. Then put the spare ribs on the barbecue for at least 5 minutes. Spread a bit of lacquer over them. Make sure the spare ribs don't get too hot, because the meat is already cooked. Serve with a fresh potato salad of potatoes, chives and French yogurt with mayonnaise.