Summer is long gone and this might seem like a summery thing to eat doesn’t it? I don’t even know why grilling is such a big summer thing. I’d rather grill during cold days and eat pasta salads during summer time. Why stand in the 100F degree weather in front of a 500F hot grill. Kill me. Grilling and roasting can be basically the same. I get it. Grills can sear really fast but that aside… why is one a summer thing and the other a winter thing. Confusing. I’m sure technical cooks out there will “grill” me after making statement such as this one. Slowly closing my eyes. Lighting up a cigarette. Bring it.
Ok, pork ribs! This blog must be to vegetarians what AC/CD is to love song writing. I did have some surprisingly great vegan pulled pork last night at my friend’s birthday party. I’m always fascinated with vegans’ obsession about imitating the flavours of the animal kingdom. Love it but It has never crossed my carnivore mind to make a prime rib roast taste like lettuce. Maybe it’s s a thing out there….is it a thing? At some point I will feature some vegetarian treats on this blog, I’m sure there’s a few posts but can’t remember. Vegan treats? don’t push it, I don’t think I have the skills. My vegetarian dishes won’t imitate the taste of things with brains I promise. It’ll be most likely hummus or a green salad.
Ok, pork ribs. Now for real. Grilling these guys is super fun and time consuming in a fun way. Careful monitoring of the grill temperature, humidity checking, moving coals around…etc (I do the same thing in my oven). 3 hours later, done. Love it. Would do it anytime, except during summer days… alright, summer days too. With temperature controlled cooking…sous vide yes, this whole undertaking becomes stupid easy. Seriously. It will just take a little longer. Nobody said it’d be quick. It will be awesome though says… I.
Ingredients (Servings: 4, Time: ~24 hours):
1000g pork rib rack. Bone in. Uncut.
3 tbs kosher salt.
2 tbs brown sugar.
First step. Combine the water, the salt and the sugar in a blender. Blend until all is dissolved. Place the ribs in a ziplock bag. Cut the ribs in 2 or 3 sections if they are too big to fit the bag. Add the curing solution to the bag. Remove the air. Place in the sous vide bath for 12 hours at 62 degrees centigrade. For more fall-of-the-bone results, cook for longer. 24-48 hours.
Second step. Remove the ribs from the sous vide bath. Discard the cooking liquid. Dry the ribs with a paper towel. Freeze overnight. Deep fry at 375F for 3-4 mins. Not longer. Serve immediately. After 2 days, you’re finally home free. I served it with homemade fries and a bean salad I got a wholefoods. Also, my spinach sour coulis is the gift that keeps on giving. Enjoy.
Happy cold and grey Canadian winter. Halloween “boo” to everybody out there. There’s a scary parade outside. I might join it. Maybe I’ll just take a nap.
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