Sous Vide Masala Pork Ribs

Speed - 100%

Simplicity - 100%

Tastiness - 100%

100%

Amazing!!!

These pork ribs are unbelievable! Firm and meat while extremely moist and tender - could that be possible at all?

User Rating: 5 ( 1 votes)

Sous Vide Masala Pork Ribs

Definitely among if not the best ribs you'll ever have! It really is that good!

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Prep Time: 10

Cook Time: 12

Total Time: 1 10

Course: Main Dish

Cuisine: Indian

Servings: people

Ingredients

1 Kilogram St.Louis Cut Pork Ribs
2-3 Tablespoons Garam Masala
Salt to taste

Instructions

Prepare the ribs by peeling off the thin membrane on the bone side.
Rub the masala and salt all over the ribs.
Put the ribs in a sous vide bag and cook for 12 hours at 165F.
Finish the ribs on a hot grill for 2 minutes per side.

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I'll honestly have to say that the Masala part right there in the title of this recipe turned out serving the purpose of keeping the dish interestingly fancy as soon as I took my first bite out of these pork ribs. They just were at a totally different league – juicy, tender, perfectly meaty unlike any other piece of pork rib I've ever had in the past. The texture simply left me in awe.

More of that later, let's prepare this wonderful dish.

Be sure to peel that thin membrane on the bone side of your pork ribs. That'll turn out tough in the end and keep the marinade or rub from totally penetrating the meat. It'll be really easy to pull that off with your fingers, so why skip the step?

Put your favorite rub on. Any bbq rub would do. I just thought of giving this classic an Indian twist of flavors so I grabbed some garam masala out of my pantry.

For those of you who are not much into the flavors of Indian cuisine, here's a basic bbq spice rub:

8 parts sugar : 1 part salt : 1 part spices : 1 part chili powder

You can put any spice you like for that 1 part: garlic powder, paprika, cinnamon powder, ground cloves, ginger powder, allspice. . . . just keep the total equivalent to 1 part.

Put the pork ribs into a resealable bag and leave inside the refrigerator to marinate for at least overnight, the longer the better.

Leave the ribs to cook for 12 hours in a 165F water bath with your best immersion cooker. Some would prefer going for a lower temperature and longer cooking time combo. I find that 12 hours is just perfect to tenderize those ribs fall-of-the-bone, while the pork retains a pleasant meaty bite.

Take the ribs out of the bag and finish it on an extremely hot grill for about 1-2 minutes per side for some gorgeous grill marks and to make the flavors on the crust pop some more.

These ribs are too good to be real. I really feel that I can't accurately describe how wonderful of a texture you'll get from them out of sous vide cooking – firm and meaty but moist and tender. Confusing right?

I knew from the beginning that I'm up for a special dinner so I cooked up just the perfect sides for this Masala spiced pork ribs – saffron rice and some charred onions and tomatoes!

Okay, let me share that too.

Rinse basmati rice until water runs clear.
Soak the rice for 15 minutes.
Drain the rice and let it air dry for 10 minutes.
Heat olive oil in a pot and sautee some chopped onions.
Add the basmati and toss well in the oil.
Pour in chicken stock in a 1 part rice to 1.2 parts liquid ratio.
Bring to a boil and allow the liquid reduce to the level of the rice.
Add a pinch of saffron threads, cover the pot, reduce heat to the lowest possible setting, and leave for 15 minutes.
Turn off the heat and keep the lid on for another 15 minutes.

As for the tomatoes and onions, just drizzle a bit of olive oil on them and set them on the grill as your ribs cook.