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Sous Vide Asian Style Spare Ribs with Celsius°Cooking™

3 hrs 25 mins - Total Time
- Time of day
4 - Servings

Fall-off-the-bone tender pork ribs smothered in an Asian inspired sweet and spicy glaze.

Sous Vide Asian Style Spare Ribs with Celsius°Cooking™

3 hrs 25 mins - Total Time
- Time of day
4 - Servings
DOWN TO RECIPE

Fall-off-the-bone tender pork ribs smothered in an Asian inspired sweet and spicy glaze.

25 mins Prep Time 180 mins Cook Time 3 hrs 25 mins Total Time

Choose number of servings

Ingredients

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

General Equipment

  • 8qt (8L) Pot
  • Aluminium Foil
  • Fine Grater or Microplane
  • Medium mixing bowl
  • Roasting Pan
  • Roasting Rack
  • Small Mixing Bowl
  • Vacuum Bag
  • Whisk
Cooking Step

Cooking Steps 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.
Ketchup3 Tbsps.
Hoisin (or black bean and garlic sauce)3 Tbsps.
Chinese 5 Spice Powder3 tsps.
Shaoxing Rice Wine (or white wine)3 Tbsps.
Rice Vinegar1 Tbsp.
Honey1 Tbsp.
Soy Sauce1 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
Marinadeall

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 Marinade3 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

Finished cooking!

Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!