“Double-A” spare ribs

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

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

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