Choose number of servings
For the Ribs
- Water as needed
- Pork Spare Ribs 1360 g
For the Marinade
- Garlic Cloves 3
- Ginger (1" 2.5cm piece) 1
- Ketchup 3 tbsp
- Hoisin (or black bean and garlic sauce) 3 tbsp
- Chinese 5 Spice Powder 3 tsp
- Shaoxing Rice Wine (or white wine) 3 tbsp
- Rice Wine Vinegar 1 tbsp
- Honey 1 tbsp
- Soy Sauce 1 tbsp
For the Garnish
- Sliced Scallions (optional) as needed
- Sesame Seeds (optional) as needed
Tools that you will need
- 8qt (8L) Pot
- Aluminium Foil
- Fine Grater or Microplane
- Medium mixing bowl
- Roasting Pan
- Roasting Rack
- Small Mixing Bowl
- Vacuum Bag
Cooking Steps 1/ Prep Cooking
Prepare the Probe
Insert the probe to the clip attached to the side of the cookware making sure the tip is not touching the bottom.
Measure and Add the Water to the Cookware
Fill the pot right to the bottom of the probe bracket.
1. Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Slow Cooking/ Sous Vide and set the temperature to 82°C.
2. Mix the Marinade
Whisk the ginger and garlic with the remaining ingredients until well incorporated. Reserve 3 tablespoons on the side to use later.
|Garlic Clove (grated)||3|
|Ginger (grated)||1 Tbsp.|
|Hoisin (or black bean and garlic sauce)||3 Tbsps.|
|Chinese 5 Spice Powder||3 tsps.|
|Shaoxing Rice Wine (or white wine)||3 Tbsps.|
|Rice Vinegar||1 Tbsp.|
|Soy Sauce||1 Tbsp.|
3. Prepare the Ribs
Remove the membrane on top of the bones, then cut the ribs in half and place them in a large vacuum bag and pour the marinade into the bag.
|Pork Spare Ribs (halved)||1|
4. Vacuum Seal the Ribs
Transfer the bag into the vacuum chamber and seal at Vacuum Level 3/ Seal Level 3.
5. Add and Cook the Ribs
Add the ribs into the water bath making sure not to touch the probe. Cook the ribs for 3 hours.
6. Prepare a Roasting Pan
While the ribs cook, line a baking sheet with some aluminum foil, then place a cooling rack over it and set aside.
7. Remove the Ribs and Preheat the Oven
Turn the burner off, then remove the ribs from the water, dry the bag, and cut the top. Transfer the ribs to the prepared roasting pan and discard the liquids. While the ribs dry and cool slightly, preheat the oven and set the oven rack to the top position and preheat to 230°C.
8. Glaze the Ribs
While the oven preheats, brush the top of the ribs with some of the reserved marinade.
|Reserved Marinade||3 Tbsps.|
9. Place in the Oven and Char the Ribs
Char the ribs for 3-4 minutes or until the top has turn dark and sticky.
10. Remove the Ribs
Turn the oven off, and transfer the roasting pan to a heatproof surface.
11. Serve the Ribs
Cut into smaller portions and serve alongside your favorite side dishes such as a fresh salad, pasta salad, fresh corn, or steamed potatoes. You may garnish the ribs with thinly sliced scallions and toasted sesame seeds.
|Sliced Scallions (optional)||as needed|
|Toasted Sesame Seeds (optional)||as needed|
Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!