The Year of the Dog is nearly upon us. Though commonly thought of as Chinese New Year here in the US, it’s a holiday celebrated by much of the Asian world, and nearly a fifth of the planet’s population. Let’s CVap some pineapple, pork riblets.
Like any good holiday, an important part of it is sharing good food with family and friends. In that spirit, we’d like to pass along this recipe to you. It’s an amazing rib recipe shared with us by Chef Chas Tatigian of Twin Eagles Golf and Country Club. Chef Tatigian created this recipe specifically to showcase one of his CVap techniques, and this one – involving a slow braise under vacuum seal – is a real winner!
If you like what you see, let us know and tell us how you CVap!
RUB FOR THE RIBS (enough for approximately 4-5 Danish racks)
- 1/2 Part Ground Coriander
- 1 Part Allspice
- 1 Part Chinese 5 Spice
- 4 Parts Brown Sugar
- Cayenne to taste
BASE COOKING MARINADE
- 1 Cup Soy Sauce
- 1 ½ Cups Teriyaki Sauce
- 1/3 Cup Bacon Fat
- 3/4 Cup Pineapple Juice
- 1 ¼ Sugar
- 1/4 Cup Honey
- 1 Roughly Chopped Scallion
- 1 Tbsp Chopped Garlic
- Liberally rub ribs and let stand at room temperature for 30-40 minutes.
- Char ribs on hot grill and refrigerate.
- When cooled, slice ribs into pieces, leaving a little meat on both sides of the rib bone. Bring to room temperature.
- Combine ingredients for the cooking marinade (this is enough for 4-5 Danish racks).
- Heat the cooking marinade to approximately 100°F to melt sugar and fat.
- Place room temp ribs in a vacuum bag and put enough warm marinade in to cover ribs.
- Seal bag at 90% to 95% vacuum.
- Cook ribs in CVap Cook & Hold oven at 135°F Vapor Temp/135°F Air Temp for 32 hours.
- Cool bags in ice bath to use at later date. To use immediately, remove liquid and flash-roast bare ribs at 400°F until a little crisp. Finally, garnish with diced grilled pineapple and green onions, and cut on a long bias.
Chef Tatigian is a long-time CVap fan. But don’t just take our word for it. Take his.