Once more to the lottery drawing jar to figure out what next is to be brought out of the well-stocked freezer, leading to the reappearance of baby back pork ribs on the penultimate day of September. Because I had stocked up, and then prepped and vacuum-sealed lots of different proteins, the goal has been to whittle down that abundance in a random and fun manner. Now that we're getting to the bottom of the jar, I know there's a concentration especially of slips for pork chops and pork ribs...and I'll note that over the nearly two months that this method has been employed, only one of the ribs slips has come out.
With a rub applied before vacuum-sealing and freezing these, they were all ready to be tossed straight into the 152°F sous vide bath on Tuesday afternoon, for a good long 24-hour cook. Then they were ready to be finished off Wednesday with a nice smear of homemade barbecue sauce and slid for a few minutes under the broiler...but not too long, because I wanted that precious tenderness to be maintained!
Guidance for Pork Ribs from "Sous Vide Barbecue Pork Ribs," from J. Kenji López-Alt, former Culinary Director and current Culinary Consultant of SeriousEats.com. [Updated 27 May 2021]
No comments:
Post a Comment