Low and slow ribs
Preparation
90 minDifficulty
Moderate
Steamed
Recipe
Meats
Main dishes
Description
Immerse yourself by cooking these ribs at low temperature. Their slow and precise cooking makes them a unique gastronomic experience. Get the most out of our SteamGourmet oven and the recipes we cook with it using the sois-vide technique.
Ingredients
Servings for 2
Preparation
For the ribs, combine olive oil with salt, spices, soy sauce, and sugar in a bowl. Clean the rib rack, cut it in half or into three parts, and coat with the mix.
Place the ribs in zip-lock bags, vacuum seal them, and cook them in the steam oven at 74 °C for 12 hours. Remove the ribs from the bags and cook them again at 170 °C for 20 minutes without steam to brown them. Reduce the sauce to cover the ribs later.
Place the ribs in zip-lock bags, vacuum seal them, and cook them in the steam oven at 74 °C for 12 hours. Remove the ribs from the bags and cook them again at 170 °C for 20 minutes without steam to brown them. Reduce the sauce to cover the ribs later.
For an extra touch, serve the ribs with the sauce and a mixture of roasted peanuts and fresh chives for extra flavour and texture.
Complements
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