Sous Vide BBQ Ribs
6 – 8 Portions Approx
4 – 6 x Country style ribs (Fat trimmed if needed)
12 tbsp x Joey’s Rescue rub by the salty dog company
6 – 8 tbsp x BBQ sauce of your choice
Mayonnaise for the coleslaw
2 x Egg yolks
2 tsp x Yellow mustard
2 tbsp x Vinegar
1/4 x Garlic clove (Peeled & grated)
1 tsp x Lemon juice
2 Pinches x Natural sea salt
Oil x Enough to emulsify
1/4 x White cabbage (Shredded)
4 x Spring onions (Washed & finely sliced)
2 Large x Carrots (Peeled & grated)
2 Pinches x Natural sea salt
1 x Large onion (Peeled & diced)
2 x Garlic cloves (Peeled & grated)
1 tbsp x Vinegar
1 x tbsp x Ketchup
3 tbsp x BBQ sauce
1 tsp x Mustard
2 tsp x Honey
2 x Thick slices of ham (Chopped)
456g/16oz x Can of pinto beans
250ml/1 Cup x Water
150g/1 1/5 Cup x Plain/All purpose flour
150g/1 Cup x Cornmeal
135g/2/3 Cup x Caster/Fine granulated sugar
2 tsp x Baking powder
1 tsp x Natural sea salt
1 x egg
80ml/1/3 Cup x Vegetable oil
250ml/1 Cup x Milk
2 tbsp x Honey
Corn On The Cob
4 x Corn on the cob
2 tbsp x Unsalted butter
1) Preheat the water bath to 60c/140f. Place the ribs into a vacuum pack bags and place the rub evenly between the bags until the ribs are covered. Vacuum seal the bags and place into the water bath once up to temperature for 8 – 12 hours, depending how thick the ribs are. If you do not have a sous vide then you can use the oven. Cover the ribs with the rub and place into a deep tray. Add enough water until they are 3/4 submerged. Cover with parchment paper and foil. Place into an oven on 180c/350f and cook for 3 – 4 hours until tender.
2) Prepare the coleslaw and place into a mixing bowl. Add two pinches of salt and set aside for later.
3) Place a medium sized pan onto a medium heat with one tablespoon of oil. Once hot add the onions and garlic cooking down for 5 minutes until soft. Once soft add the rest of the ingredients to the pan. Turn the heat down to a low and cook out gently for an hour, occasionally stirring the mix so it does not burn.
4) Pre heat the oven to 180c/350f. Combine together the dry ingredients for the cornbread into a mixing bowl. In a second mixing bowl weigh out all the wet ingredients. Combine the two together and mix well. Line a tray with parchment paper and pour the mix into the tray. Place into the oven to cook for 30 – 40 minutes until golden. You can check if it is cooked by using a skewer and if it comes out clean it is ready.
5) For the mayonnaise place all the ingredients into a blender apart from the oil. Blend and slowly start adding the oil little by little until it has emulsified.
6) Place a pan of water on the stove for the corn. Drop the corn into the boiling water to cook for 40 minutes until soft. Take out of the water and place onto a cast iron griddle pan or into a hot frying pan. Cook for 5 minutes then baste with the butter.
7) Using kitchen roll dap the coleslaw to remove any excess moisture. Mix the mayonnaise into the slaw and set aside.
8) Pre heat the oven 180c/350f. Take the ribs out of the water bath and out of the vacuum packs. Place into an oven tray and coat lightly with BBQ sauce. Place into the oven and cook for 5 – 10 minutes. Take out of the oven and cut the cornbread. Taste and season with the beans if needed then serve.
If you want more guidance on the dish feel free to check out the video below on YouTube!