Sous Vide Country Style Pork Ribs with Dijon Sauce
Finally, a sous vide pork dish that my wife liked. I’ve had a couple of duds with pork… which was very surprising to me given how much I love the stuff. But, after some soul-searching and taste testing, I decided that I was just being too light on the salt. I upped the amount of salt I was using, and it worked like a charm
This recipe has a French taste to it. So, we paired it with brussel sprouts with mushrooms and twice baked potatoes. It was a great dish, and it’ll be made again
For Christmas, my sister got me the Bernzomatic Trigger Start torch based on the recommendation of my chef-crush, J. Kenji Lopez-Alt. After a little reading up, I decided that the best way to brown the pork ribs would be: get a cast iron skillet (a gift from my wife for Christmas. See the theme?) hot as heck, drop the ribs in, then torch ’em. It worked really well. I like this technique because the pan was a nice safe place to aim the flame.
Prep Time: 30 minutes
Cook Time: 24 hours
Total Time: 24 hours, 30 minutes
Yield: 6 servings
Approximately 1 rib
|Cook Time||1440 minutes|
- 2 tablespoons kosher salt
- 1 tablespoon pepper ground
- 1 tablespoon rosemary ground (or any savory herb, like thyme)
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 3 lbs Pork Country Style Ribs
- 1 tablespoon corn starch
- 3 tablespoons dijon mustard
- Pre-heat a waterbath to 140ºF.
- Mix first 5 ingredients (through garlic powder) together in a small bowl.
- Generously rub pork ribs with the salt mixture. Then vacuum-pack the ribs into a bag for cooking. Submerge the bags in the waterbath, and let cook for 24 hours.
- Mix the cornstarch with 2 tablespoons water in a small bowl, and mix until starch is dissolved.
- Drain liquid from bag into sauce pan over medium-high heat, add cornstarch mixture, and dijon mustard. Whisk until combined. Reduce the mixture until it's a deliciously thick sauce.
- Heat 1 tablespoon of vegetable oil over high heat. Pat the ribs dry with paper towels, and place them in a pan. Brown on all sides.
- Serve the ribs topped with a couple tablespoons of sauce.
Be careful not to light grease/fat pooled in the pan on fire. This shouldn’t be a problem, but I didn’t want to be responsible for bad things that could happen. BE CAREFUL.
3 thoughts on “Sous Vide Country Style Pork Ribs with Dijon Sauce”
Hi there! Perhaps a really stupid question, I just got an Anova Sous Vide, and I was wondering if your recipe calls for 3 pounds of country ribs, and I want to only use 1 pound (just in case I screw if up) would that affect the cooking time? Is there a weight/time guide? Or just read what others do?
@Robin: Your cooking time won’t be affected by weight you use.