En Sous Vide Baby Back Ribs

  • serves 6

Succulent baby back ribs served with Steam Whistle baked beans, grilled vegetables and homemade BBQ sauce. Courtesy of Stacey Keller and Elizabeth Keech.

17 Ratings
Directions for: En Sous Vide Baby Back Ribs

Ingredients

Steam Whistle Baked Beans

11 mL canola oil

531 g Canadian back bacon, small dice

2 onions, small dice

1 ⅒ kg navy beans, soaked overnight

3 ⅖ L hot water

266 mL ketchup

106 mL molasses

32 mL tomato paste

7 clove garlic, minced

32 mL dry mustard

salt and pepper, to taste

Grilled Vegetables

red peppers

green peppers

onions

zucchini

carrots

olive oil

salt and white pepper

En Sous Vide Baby Back Ribs

3 ⅖ kg baby back ribs (6 full racks)

rub

8 g smoked paprika

8 g chili powder

30 g salt

30 g white pepper

8 g dry mustard

8 g brown sugar

5 mL celery seed

vacuum pack bag

938 mL beef broth

2 onions, roughly chopped

8 clove garlic

3 leaves bay

3 bottle Steam Whistle Pilsner

BBQ Sauce

300 g tomatoes, concasse

150 mL onions, finely chopped

2 clove garlic, chopped

5 mL hot pepper flakes

5 mL celery seeds

113 mL brown sugar

75 mL white vinegar

23 mL lemon juice

9 mL salt

7 mL mace

5 mL dry mustard

5 mL fresh ginger, finely chopped

5 mL ground cinnamon

2 bottle Steam Whistle Pilsner

Directions

Steam Whistle Baked Beans

1. Heat the oil in a sauce pan over medium heat. Sauté the bacon until it is golden brown 10-15 mins add the onions and sauté for 3-4 mins drain the bean and place them in braising pot along with the bacon and onion mixture.

2. In a bowl combine the ketchup, water and molasses then maple syrup tomato paste garlic mustard and salt and pepper to taste. Add to the beans and mix well cover and bake in the oven for 3 hours. Then uncover and cook for 1 hour or until the beans are tender and the sauce has thickened.

Grilled Vegetables

1. Seed and quarter peppers.

2. Take off outer layer of onion and slice into rounds. Shove a bamboo skewer through each of the individual onion slices to keep the layers together.

3. Peel carrot and slice into rounds on a slant.

4. Cut off the ends, and then slice zucchini into long vertical slices.

5. Brush each vegetable with olive oil, and season with salt and white pepper.

6. Grill until hot, cooked, and grill marks are present.

En Sous Vide Baby Back Ribs

1. Place all the spices together, sprinkle on the ribs and rub it in; let them sit for 1 hour.

2. Place beef broth, onion, bay leaf and garlic and beer in a vac pac bag and cook until 138ºF/59ºC for 24 hours.

3. Once ribs are cooked to temp, open bag and drain. Place on the grill and grill the ribs, adding the BBQ Sauce.

BBQ Sauce

1. In a large stainless steel sauce pan, combine tomatoes, onions, garlic, hot pepper flakes and celery seeds. Bring to a boil over high heat, stirring constantly. Reduce heat, cover and boil gently until vegetables soften, about 30 mins.

2. Working in batches, use food mill or food processer. Discard any seeds that remain.

3. Return mixture to sauce pan. Add the beer and boil, stirring occasionally until cooked down by ¼. Add brown sugar, vinegar, lemon juice, salt, mace, dry mustard, ginger, and cinnamon. Return to a boil over medium-high heat, stirring occasionally.

4. Reduce heat and boil gently, stirring frequently until mixture is thicken to the consistency of a thin commercial barbeque sauce.

See more: Pork, Vegetables, Beans, Main, Dinner, BBQ, Slow Cook, Grill


https://www.foodnetwork.ca/recipe/en-sous-vide-baby-back-ribs/14033/

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