Sous-Vide Char Siu-Style Chinese Baby Back Ribs
You’ve probably seen plenty of sous vide rib recipes that call for cooking them 12 hours, even 24 hours. But – let’s face it, we’re all pressed for time. If you’re under deadlines at work,...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
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Ingredients
- 1/3 cup hoisin sauce
- 1/3 cup dark soy sauce
- 1/3 cup granulated sugar
- 3 tablespoons honey
- 3 tablespoons sherry vinegar
- 1 tablespoon fermented bean paste
- 2 teaspoons sesame oil
- 2 garlic cloves, crushed
- 1-inch piece fresh ginger, grated
- 1 1/2 teaspoons five-spice powder
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon freshly ground black pepper
- 3 pounds baby back ribs, membrane removed
- Cilantro leaves, for serving (optional)
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