Pork ribs are a great addition to any barbecue and cooking them sous vide in advance means you won't have to spend hours standing over the flames. Perfect for hassle-free cooking and reducing the risk of over- or under-cooked pork. The ribs can be prepared in advance and popped on to the barbecue just to finish them off, so you get that charred, smoky exterior.
Mix together the salt, sugar and paprika and rub into the pork ribs
Place the ribs in a vacuum bag in a single layer and seal under pressure
Place the bag in the preheated water bath to cook for 48 hours
Remove the ribs from the bag and pat dry with kitchen paper
Preheat the oven to 220°C/gas mark 7 or preheat the barbecue
Cover the ribs with the barbecue sauce to create a sticky glaze
Place the ribs in the oven for 8 minutes, or alternatively grill on the barbecue to char the outside before serving
The rub for the ribs can be varied with different herbs and spices according to your personal preference – try adding thyme, crushed garlic, peppercorns, cinnamon or cloves.
Pork ribs are great food for a crowd served with a simple coleslaw or salad. Tong Chee Hwee smokes his pork ribs with jasmine tea and Marcus Wareing uses sesame, honey and soy as a marinade before cooking his pork ribs.
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