Ingredients
- 2 kg Short ribs in 5cm wide strips
- 4 pcs Chilli peppers large, sliced
- 1 Peppersauce
- 2 Teasp Sea salt
- 1 pcs Spring union sliced to serve
- 1 pcs sjalotten if no spring union
- 3 tblsp Soy sauce
- 2 teasp Ginger juiced
- 6 cm Ginger root roughly chopped
- 6 pcs Garlic cloves chopped
- 2 teasp Garlic powder
- 2 teasp Onion powder
- 0.5 cup Brown sugar
- 0.5 cup White vinegar
Servings: Starters
Recipe Notes
Mix all marinade ingredients, blend. Bag marinade and ribs in vacume bags and leave to rest, preferably overnight.
Sous vide 8-10 hours at 95c. Extract meat, discard loose ribs, remove periost, dry and brown (blast with burner, salemander or regular grill; sauce pan will stick).
Meanwhile reduce marinade to obtain sauce.
Tranche into 1cm thick slices, sauce, spring union and serve (chopsticks if want be)
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