CHAR-SUI RIBS

Char-Sui Ribs image

Number Of Ingredients 13

1/3 cup Hoisin Sauce
1/3 cup Soy Sauce
1/3 cup Sugar
3 tablespoons Honey
3 tablespoons Sherry Vinegar
2 teaspoons Sesame Oil
2 cloves Garlic
2 cloves Fresh Ginger
1 1/2 teaspoons Chinese Five Spice
1/2 teaspoon Salt
1/2 teaspoon White Pepper
1/2 teaspoon Black Pepper
3 pounds Baby Back Ribs - membrane removed

Steps:

Set the Anova Sous Vide Precision Cooker to 165ºF (75ºC).
In a large bowl, stir together hoisin, dark soy sauce, sugar, honey, sherry vinegar, fermented bean paste, sesame oil, garlic, ginger, five-spice powder, salt, white pepper, and black pepper.
Transfer about 1/2 cup of the marinade to a small bowl. Cover and refrigerate for later use.
Add ribs to the remaining marinade. Mix to coat the ribs well. Divide ribs between 3 large zipper lock or vacuum seal bags. Refrigerate overnight. You can also seal the bags using the water immersion technique or a vacuum sealer on the moist setting if you have one.
Place bags in water bath and cook for 12 hours
Remove from water bath (and plastic bag) and sear on the grill for 2min/side.