“Double-A” spare ribs

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4 cloves of garlic, crushed
5 cm ginger, finely chopped
1 onion, chopped
2½ dl apple juice
2 dl maple syrup
10 g Fleur de sel
100 g unrefined sugar
100 g sugar
10 g smoked paprika powder
5 g pepper
1 sprig of rosemary, leaves pulled off from stalks

Spare ribs

2 kg veal spare ribs, lean


For the marinade, purée all the ingredients.
Put the spare ribs coated with the marinade into a bag. Vacuum seal on level 2 and marinate in the refrigerator for about 24 hours.
Place the bag in the perforated cooking tray, put into the cold cooking space and cook.
Vacuisine 65°C for 8 Hrs
After cooking, cut open the bag and remove the spare ribs, putting them to one side, next pour the juices into a pan and reduce to a syrup. Brush it on the spare ribs
Place the spare ribs on a tray, put the tray into the preheated cooking space and cook. After 8 minutes, brush the spare ribs again with the syrup.
(Pre-)heat cooking space to 230°C with Hot air
Hot air 230°C for 15 Mins
  • Stainless steel tray
  • Original baking tray
Quantity Ingredient
1 sprig of rosemary
4 cloves of garlic
100 g sugar
2½ dl apple juice
5 g pepper
100 g unrefined sugar
5 cm ginger
2 kg veal spare ribs
1 onion
2 dl maple syrup
10 g Fleur de sel
10 g smoked paprika powder

Customer reviews (1)

  • Dorothea W.

    Customer review in German

    Spareribs "Double A"

    14 July 2018

    Absolut hervorragendes Rezept. Dank der aromatischen Marinade und der langen Garzeit bei 65° mit Vacuisine entstanden nach der Krustenbildung bei 230° herrlich mundende, schön gebräunte Spareribs.

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