This recipe is adapted from the sous vide beef short ribs recipe in the Momofuku Cookbook. Straightforward procedure, if you can sous vide.
Cut up some ribs:
Combine with marinade, and throw it into the sous vide at 60C for 48 hours or so. Drain and serve.
They’re not nearly as pretty when they come out of the sous vide.
I touched them up with a blowtorch to make them look pretty.
Sous Vide Baby-Back Ribs
1/2 C soy sauce
3T brown sugar
2 1/2 T mirin
1T sesame oil
1 1/4 C sugar
1 glove garlic, minced
1-2 racks of pork ribs
Combine all the marinade ingredients. Chop the racks into individual ribs, and bag them with the marinade.
Cook sous vide at 60C for approximately 48 hours. Drain, crisp the outsides if you like (a hot pan or blowtorch will do the trick), and serve.