@meat.hanger: My favorite part of eating a bone-in ribeye is gnawing the meat off the bone. Those back ribs when sold separately tend to have little meat on them—they’re cheap for a reason. So when I spotted a meaty one, I immediately grabbed it. Most recipes call for cooking these ribs low and slow to make them fall-off-the-bone tender. However, I wanted them to have a bit of a bite—tender but not falling apart. The way to achieve that is by sous viding them to your desired doneness for 24 to 48 hours. I generously salted the meat, vacuum-sealed it with garlic and thyme for added flavor, and placed it in the water bath for 24 hours at 140°F for a medium doneness. Once done, I patted it dry with a paper towel and seared it over a hot charcoal grill for a few minutes to develop a beautiful char all around. For the glaze, I made a simple BBQ sauce using pineapple juice, hoisin sauce, smoked Tabasco, and a splash of dark soy sauce. I reduced it to a syrupy consistency, then brushed it over the ribs multiple times. To build layers of flavor, I applied the glaze, let the ribs cook over indirect heat for a few minutes, then brushed on more glaze before repeating the process. No resting is needed for this meat—just slice it into individual pieces and enjoy!

Meat Hanger

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Sunday 23 March 2025 10:42:26 GMT