Spare ribs

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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
4 cloves of garlic
200 ml maple syrup
10 g smoked paprika powder
250 ml apple juice
5 cm ginger
2 kg spare ribs
100 g unrefined sugar
1 sprig of rosemary
10 g fleur de sel
1 onion
100 g sugar
5 g pepper

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