Sous Vide Baby Pork Ribs . 慢煮豬排骨
If you have followed my blog and read my post of Homemade BBQ Sauce, you may have probably used the sauce for Char-Siu, if not, please do try it when you have time, I bet you would love it. I do not only use the homemade BBQ sauce for Char-Siu, I use it for everything related to grill, of course including the western grilled dishes....See how I used it for baby pork ribs
如果你有關注我的網誌，又讀過我有一篇關於自家製燒烤醬的，你可能已經煮好了一大瓶，用它來烤叉燒，如果還沒時間做，真的要抽空試試，我相信你一定會喜歡的。其實這個燒烤醬好實用，我不但用它來醃叉燒，還用它醃各式烤物，包括西式的，味道同樣出色……來看看我的慢煮豬排骨
Remarks: Thanks Ms Xiao Yu Lin for telling me the blog post of this sous vide dish is missing, I am happy to post it once again here. Feel free to read it once again if you are interested
註；感謝 Ms Xiao Yu Lin 通知我這慢煮網誌不見了，我很樂意在此連食譜貼文多一次 , 有興趣的朋友可再看看
Ingredients:
Baby Pork Ribs 900g
Ginger Juice 1 tbsp
Red Wine Vinegar 1 tbsp
Baby Pork Ribs 900g
Ginger Juice 1 tbsp
Red Wine Vinegar 1 tbsp
Marinade:
Homemade BBQ Sauce 2-1/2 tbsp
Worcestershire Sauce 2 tsp
Paprika 1/2 tsp
Cumin Powder 1/2 tsp
Onion Powder 1/2 tsp
Garlic Powder 1/2 tsp
Black Pepper 1 tsp
Honey Dip: Some (For details: please check on my recipe of Sous Vide BBQ Pork Shoulder/Char-Siu)
Method:
1. Clean and pat dry the baby pork ribs, if big, cut it into two
2. Rub ginger juice and red wine vinegar all over both sides of the ribs, let stand for 10 minutes
3. Mix all the marinade well, rub along the ribs and marinate for 40 minutes
4. Preheat a water bath for sous vied to 68°C
5. Put the ribs into a vacuum bag and seal, and sous vide for 5 hours
6. Take the ribs out from the bag, pat dry, and transfer into the broiler, then grill at high fire for 2-3 minutes each side, brush honey dip on ribs from time to time OR put the ribs into the oven, bake it on the higher rack at 210°C for 7 minutes each side, and brush honey dip on as well
Cooking Tips:
1. Instead of sous vide cooking, you could bake the ribs in the oven, meat side up and cover tightly with aluminum foil, bake with 140°C for 1-1/2 hours
and then 210°C for 7 minutes each side or until decently browned. if you want the meat falls easily from the bones, bake it at 140°C for 3 hours, then sear to brown afterwards
and then 210°C for 7 minutes each side or until decently browned. if you want the meat falls easily from the bones, bake it at 140°C for 3 hours, then sear to brown afterwards
2. You could use blow-torch for browning instead of using broiler or oven
3. Remember to brush honey dip on when browning, it is super delicious
3. Remember to brush honey dip on when browning, it is super delicious
慢煮豬排骨
材料：
小豬排骨 900g
薑汁 1 tbsp
紅酒醋 1 tbsp
醃料：
自製燒烤醬 2-1/2 tbsp
喼汁 2 tsp
紅椒粉 1/2 tsp
孜然粉 1/2 tsp
洋蔥粉 1/2 tsp
蒜粉 1/2 tbsp
黑胡椒碎 1 tsp
自家製蜜汁：適量（做法 ：請看 慢煮蜜汁叉燒食譜）
做法：
1. 清潔及抹淨小豬排骨 ，如覺太大塊，可切成兩半
2. 將薑汁和紅酒醋抹遍排骨兩邊，待10分鐘
3. 混合醃料，揉抹勻排骨，醃 40分鐘
4. 預熱 68°C 水盆
5. 把豬排骨放入真空袋中密封，慢煮 5 小時
6. 從袋中取出排骨，抹乾水份，放入烤爐，每面高火燒烤 2 - 3分鐘，間中掃上自家製蜜汁; 或放上烤箱高層上，用210°C 每面 7 分鐘 或至理想顏色
提示：
1. 如果不慢煮 ，用烤箱烤排骨也可以，肉朝上，用錫紙蓋著，140°C 烤 1-1/2 小時，
然後 210°C 每面烤 7 分鐘，間中掃上自家製蜜汁; 愛吃肉質鬆軟的，可用低火 140°C 烤 3小時，再用中高火 210°C 烤兩面
2. 不用烤爐或烤箱，你也可用火槍燒至理想顏色
3. 別忘記燒面時要勤上蜜汁呀，這樣做豬排骨會更加美味
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