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[Hide] (1.6MB, 3356x2342) Reverse I experimented with some pork ribs last night. I cut them into manageable sections and vacuum sealed them with black pepper and slices of ginger, garlic, and shallot. I then cooked them at 180°F for two hours with an immersion circulator. After that, I removed the meat from the bags and discarded the vegetables. I coated the meat with salt and brown sugar before placing it in the oven at 350°F. I let it bake 30 minutes, flipped the ribs over, and thrn let it bake for another 30 minutes. At that point it was pulled out of the oven and coated in a sauce made from tonkatsu sauce, ketchup, cider vinegar, honey, and dried cayenne pepper. I turned the heat up to 500°F and returned the meat to the oven for maybe 7 or 8 more minutes. This turned out bretty good and the texture is appealing. Unfortunately, the ginger didn't impart much flavor. I should have pureed it or something.