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
Servings
6serving
Cook Time
1440minutes
Servings
6serving
Cook Time
1440minutes
Ingredients
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.