Korean Pork Ribs Sous Vide

Since the Sous Vide Supreme can set a precise cooking temperature, it is perfect for anything needing a low and slow cooking method. It was not long after I got my Sous Vide Supreme that tried some pork ribs. I have a smoker in the backyard and know how amazing ribs can be when they are cooked at a low temperature for a prolonged period of time. The end result are ribs that are fall off the bone tender.

The Sous Vide Supreme is ideal for this type of cooking . I know that 18 hours seems like a ridiculous amount of time, but trust me, you will love it. Start them up in the water bath before you go to bed and they are ready for you at dinner time the next day. It makes meal time less hectic, since you have done much of the prep already. A quick 10 minutes in the oven before dinner to caramelize the glaze and that’s it! These ribs are packed with flavor and are so tender, they almost melt in your mouth.

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The marinade for these ribs have a wonderful Korean flavor. Most of the ingredients are available at larger supermarkets, although the sesame oil may be more difficult to track down. It may be necessary to go to an Asian store to get some. Try not to substitute the sesame oil with vegetable oil because it has a clear and pronounce flavor that is typical of Asian cuisine.  Let the ribs soak in the marinade for at least 2 hours to let the flavors infuse into the meat.

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Place about 5 ribs per bag because you want to make sure the pouches are not over-stuffed. Lay the ribs side by side, next to each other. Seal them up using the vacuum sealer and place them in the Sous Vide Supreme.

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Set the Sous Vide Supreme for 160F and cook the ribs for 18 hours. Make sure they are fully submerged in the water bath during the cooking time.

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 After 18 hours of cooking, these ribs are extremely tender. Remove them from the bag with care because the meat could fall off the bone if you are rough.

Korean Pork Ribs Sous Vide

 Brush ribs with the glaze and cook in the oven for 10 minutes at 400F to create an amazing caramelized coating on the ribs. Garnish with sesame seeds and sliced green onions. Serve with rice and kimchi.

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Korean Pork Ribs Sous Vide

Prep Time 20 minutes
Cook Time 18 hours
Total Time 18 hours 20 minutes
Servings 2 -3
Author Steve Cylka

Ingredients

  • 1 rack back ribs
  • 1/2 cup soy sauce
  • 1/3 cup hoisin sauce
  • 1/4 cup brown sugar
  • 2 tbsp sesame oil
  • 4 garlic cloves , minced
  • 1/2 inch piece ginger , peeled and grated
  • 1-2 tbsp sriracha sauce
  • 3 tbsp toasted sesame seeds.
  • 6 green onions , sliced for a garnish

Instructions

  • Peel the thin membrane off the back of the ribs. Cut them into individual rib portions.
  • Make the marinade by whisking together the soy sauce, hoisin sauce, brown sugar, sesame oil, garlic, ginger and sriracha sauce. Place ribs into a large bowl and pour the marinade over them. Toss the ribs to ensure they are completely coated in the marinade. Cover the bowl with plastic wrap and place in the fridge for 2-3 hours. Midway through the marinating process, turn the ribs around to make sure all the sides get coated in enough marinade.
  • Fill the Sous Vide Supreme with water and set it to 160F.
  • Place about 5 ribs in a small food safe bag and vacuum seal the bag. Make sure they are lined up side by side and not stacked or piled. Do this for the remaining ribs.
  • There should be about 1/2 cup of marinade left in the bowl. Keep it in the fridge to make a glaze later.
  • Place in the Sous Vide Supreme and cook them for 18 hours.
  • With about 30 minutes of cooking time left for the ribs in the Sous Vide Supreme, heat the reserved marinade in a small saucepan on medium/low heat. It should reduce by about half and thicken slightly to a nice glaze.
  • Preheat oven to 425F.
  • Remove the pouches of ribs from the Sous Vide Supreme. Cut open the bags and, using tongs, remove the ribs. Place them on a broiling pan.
  • Brush the ribs with some of the glaze and put them in the oven for 5 minutes.
  • After 5 minutes, brush the ribs with any remaining glaze and put them back in the oven for another 5 minutes.
  • Place on a serving platter and garnish with sesame seeds and green onions.

I know some of my Canadian readers have asked about getting a Sous Vide Supreme in Canada. While you can go right to the American site (link is the top ad in the right sidebar), there is also a Canadian distributor of the Sous Vide Supreme. Cedarlane Culinary is located in Burlington and they supply the Sous Vide Supreme and other culinary products.

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

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