Instructions

01
Set your sous vide circulator to 165°F and allow the water bath to come to temperature.
Herb says
165°F is the sweet spot for ribs, enough to break down collagen without turning them to mush.
02
In a small bowl, combine the kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, and cayenne pepper.
03
Rub the spice mixture evenly over both sides of the rib sections.
04
Place the seasoned ribs in a single layer in a vacuum-seal bag or heavy-duty zipper-lock bag, and seal using your vacuum sealer or the water displacement method.
05
Submerge the bagged ribs in the water bath and cook sous vide for 4 hours.
06
While the ribs cook, make the glaze: In a small saucepan over medium heat, add the neutral oil, then sauté the minced garlic and grated ginger until fragrant, about 1 minute.
Herb says
Blooming aromatics in oil extracts fat-soluble flavors, your nose knows.
07
Add the diced mango, honey, rice vinegar, soy sauce, and red pepper flakes to the saucepan. Simmer gently, stirring occasionally, until the mango is very soft and the liquid is syrupy, 10-15 minutes.
08
Transfer the mango mixture to a blender and puree until smooth. Set aside. (Careful: Hot liquids in a blender expand. Start slow and vent the lid.)
09
When the sous vide time is up, carefully remove ribs from the bag and pat dry with paper towels.
Herb says
Drying the surface means better caramelization and less steam, browning beats soggy every time.
10
Preheat your broiler or a grill to high.
11
Brush the ribs generously with the mango glaze on all sides.
12
Place the ribs under the broiler (or on the grill, glaze side down), and broil for 2-3 minutes per side, brushing with more glaze, until deeply caramelized and sticky.
13
Slice between bones, arrange on a platter, and drizzle with any remaining mango glaze. Serve immediately.

HERB

Sous Chef’s Kiss

Ingredients

Instructions