I like mind not too moist on top (a bit dry and sticky) and not too sweet. The marinade is mostly Lee Kum Kee cha siew sauce with some djion mustard (must try hotter mustard next time) and a touch of maple syrup and balsamic vinegar.
I like the taste and texture but MW says a bit too salty (I had sprinkled salt before the marinade) so perhaps next time I will go easy on that.
Ribs were accompanied by rice, scallops and cabbage stir fry, and sake.
Method:
1. The night before: sprinkle salt on meat and then spread on the marinade. Insert into packaging and seal. Set aside some marinade in the fridge - add a bit of oil to make it more fluid.
2. On the morning, set temp on SV to 74C. 11-12 hours seems a nice time to get the ribs just barely falling off the bone with still a bit of bite. Put the sealed packages in.
3. Coming home for dinner, unpack the meat. Dry the surface of the meat, including any remnant sauce. The oven grill should be preheated well before hand - mine was 260C.
4. Put the meat in close to the broiler element and broil till the meat is charred in places (poss 5-10 mins- not sure, was busy with other prep).
5. Take the meat out and spread the remaining marinade on the top surface in a complete but fairly thin layer.
6. Put it back into the broiler and cook for a 3-5 mins more until the sauce looks sticky.
Modifications for next time:
A. use less or no salt.
B. try using hot mustard in place of the djion. Or just add chili flakes.
I like the taste and texture but MW says a bit too salty (I had sprinkled salt before the marinade) so perhaps next time I will go easy on that.
Ribs were accompanied by rice, scallops and cabbage stir fry, and sake.
Method:
1. The night before: sprinkle salt on meat and then spread on the marinade. Insert into packaging and seal. Set aside some marinade in the fridge - add a bit of oil to make it more fluid.
2. On the morning, set temp on SV to 74C. 11-12 hours seems a nice time to get the ribs just barely falling off the bone with still a bit of bite. Put the sealed packages in.
3. Coming home for dinner, unpack the meat. Dry the surface of the meat, including any remnant sauce. The oven grill should be preheated well before hand - mine was 260C.
4. Put the meat in close to the broiler element and broil till the meat is charred in places (poss 5-10 mins- not sure, was busy with other prep).
5. Take the meat out and spread the remaining marinade on the top surface in a complete but fairly thin layer.
6. Put it back into the broiler and cook for a 3-5 mins more until the sauce looks sticky.
Modifications for next time:
A. use less or no salt.
B. try using hot mustard in place of the djion. Or just add chili flakes.
No comments:
Post a Comment