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

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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 usi

Course

main course

Cuisine

american

Cook Time

1440 minutes

Servings

serving

Ingredients

• 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

Course main course Cuisine american Cook Time 1440 minutes Servings serving Ingredients 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

Instructions

1. Pre-heat a waterbath to 140ºF.
2. Mix first 5 ingredients (through garlic powder) together in a small bowl.
3. 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.
4. Mix the cornstarch with 2 tablespoons water in a small bowl, and mix until starch is dissolved.
5. 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.
6. 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.
7. Serve the ribs topped with a couple tablespoons of sauce.

Recipe Notes

Note:

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.

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