These succulent, chewy ribs are totally different from our tender, falling off the bone, five hour ribs. We start by seasoning the ribs with a savory spice blend, no salt added, and then vacuum sealing them. Then we cook the ribs in a CVap set at 57°C for 24 hours. We chill them down until we're ready to eat and then we cut them into individual ribs. Finally we put them in a toaster oven and run it through two toasting cycles. The first cycle warms the ribs up. Then we slather them with honey and the second cycle glazes and caramelizes them. I know it seems strange but we use this oven to cook almost everything. Once finished, we brush any excess honey over the ribs a final time. Then we season the meat with smoked Maldon salt. We ate them with cucumber kimchi. The spicy vegetables and honey were a surprisingly harmonious combination, each making the other one even tastier. Nothing left but bones and the desire to do it again tomorrow.
Years Past
