Pork Ribs Adobo

JohnInCarolina

Different take on something to do with spares.  Here's the marinade:



The recipe is just for one rack, and there were just four of us for dinner, so this worked ok.  Into the SV overnight (I split the rack into four sections) at 70C for 12 hrs:



Saved the marinade and sauce for later, dropped them in the fridge to cool.  I finished them on the Egg indirect at 350 for about an hour before taking off:



I would've liked to have gotten some more char, but just didn't have enough time.  Anyway, sliced into individual ribs and then served over rice with the sauce (reheated):



Pretty good!   A little sweet and tangy.  I think I prefer the standard BBQ ribs to these, but they were good nonetheless.  Thanks for lookin!

CPARKTX

Nice cook, like the sound of those flavors. 

poster

Nice, what do you have for a sealer that you can seal up the ribs with that much liquid?

JohnInCarolina

poster said:

Nice, what do you have for a sealer that you can seal up the ribs with that much liquid?

Just the standard FoodSaver.

poster

Thats what i have but i wouldnt dream of sealing something with a marinade, i ja e trouble if something is even damp. Do you hit the seal button as soon as you see the liquid heading towards the seal? 

JohnInCarolina

poster said:

Thats what i have but i wouldnt dream of sealing something with a marinade, i ja e trouble if something is even damp. Do you hit the seal button as soon as you see the liquid heading towards the seal? 

I used a longer section of bag.  Some liquid does get sucked up but most of it stays with the meat.

JethroVA

Probably a surfactant issue...

JohnInCarolina

JethroVA said:

Probably a surfactant issue...

Well played.  

pgprescott

Looks great John! Get you some dipping sauce for those. Mmmm

bgebrent

EPIC FOCKING COOK JOHN

NewbeeMinimax

@JohnInCarolina. I was wondering--after taking out from SV, do you first let the food cool to room temp or just place directly in the refrigerator to cool down for couple of hours? thanks

RedSkip

@Poster Place a paper towel at the top of the bag before sealing.  Any liquid that gets sucked towards the top will get captured in the towel allowing the bag to seal.

JohnInCarolina

NewbeeMinimax said:

@JohnInCarolina. I was wondering--after taking out from SV, do you first let the food cool to room temp or just place directly in the refrigerator to cool down for couple of hours? thanks

I let them cool for a bit, then throw them in the fridge.  But if you want to be really safe, you should cool them rapidly in an ice/salt water bath.