Spare ribs
Marinade
4 cloves of garlic | |
5 cm ginger | |
1 onion | |
250 ml apple juice | |
200 ml 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, needles | |
Peel and crush the cloves of garlic. Peel and finely chop the onion. Sweat the garlic and onion in a little oil in a frying pan. Peel and finely chop the ginger. Pull the rosemary needles from the sprig. | |
For the marinade, purée all the ingredients together. |
Spare ribs
2 kg spare ribs, lean, veal | |
Put the spare ribs and the marinade into a vacuum bag, vacuum seal on level 2 and leave to marinate in the refrigerator for about 24 hours. | |
Place the bag in the perforated cooking tray and put it into the cold cooking space. Cook. | |
Vacuisine until cooking space reaches 65°C (not longer than 8 Hrs) | |
When the spare ribs are cooked, cut open the bag, pour the juices into a saucepan and reduce to a syrup. | |
Cover the baking tray with baking paper and lay the spare ribs on it. | |
Appliance preheating | |
(Pre-)heat cooking space to 230°C with Hot air | |
Brush the spare ribs with half of the syrup. Put the tray into the preheated cooking space. Cook. | |
Put the food in | |
Hot air 230°C for 8 Mins | |
Brush the spare ribs again with the syrup. | |
Sprinkle | |
Hot air 230°C for 7 Mins | |
Serve the spare ribs with chips. |
- Perforated cooking tray
- Baking tray
- Vacuum bag
Quantity | Ingredient |
---|---|
10 g | fleur de sel |
4 | cloves of garlic |
100 g | unrefined sugar |
100 g | sugar |
10 g | smoked paprika powder |
1 | sprig of rosemary |
1 | onion |
200 ml | maple syrup |
250 ml | apple juice |
5 cm | ginger |
2 kg | spare ribs |
5 g | pepper |
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