Ingredients:
- Beef ribs about 3 kg approximately
- 50 g brown sugar
- 50 g maple syrup
- 50 g BBQ sauce
- 30 g dijon mustard
- 50 g bourbon
- 80 g apple juice
- 30 g balsamic vinegar
- 10 g Worcestershire sauce
- Chipotle Sauce, to taste
- 80 ml orange juice
Preparation:
First, clean the ribs and place them in a vacuum bag with a little salt. Set the vacuum to 99% and cook for 24 hours at 65ºC (149ºF) in the SmartVide.
After 24 hours, open the bag and place the juice resulting from the cooking to heat in a saucepan along with the other ingredients in the recipe.
Reduce everything to obtain a sauce thick enough to glaze the ribs. While the sauce is reducing, place the ribs in the oven at 60ºC with the smoker for two hours. When the ribs are smoked, glaze with a brush and finish cooking in the salamander grill to brown them a little.
The ribs will now be ready to eat and delicious.
In this recipe, the technique of cooking sous vide is very useful, since the ribs stay juicy and tender, while maintaining all their flavour. This technique can also be used to cook the ribs and place them aside without removing them from the bag, so that they can be used when they are needed without having to wait 24 hours to consume them. All the ribs you need cooked in juice will be ready to use.
