Sous vide ribs

Sous vide ribs

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BY: ANDREA ALDEN

Before I started using the Joule from ChefSteps, I thought that smoking was one of the better ways to prepare ribs, followed closely by braising. Sous Vide Ribs with Cider BBQ Sauce definitely changed my mind about this! It's easy to make, the ribs come out juicy, look beautiful, and you can smoke as much or as little as you want.


INGREDIENTS

  • 2 strands of back ribs
  • 1 pack of spice mix for rubbing “Club House La Grille Smoky Cedar & Ale Wet Rub”
  • Sous Vide cooker


Cider sauce:

  • 2 tbsp butter
  • 1 medium onion, chopped
  • 1 garlic clove, grated
  • 3 tbsp sugar syrup
  • 2 bottles (+/- 3 cups) apple cider
  • 1 can (156 ml) tomato paste
  • 1/4 cup brown sugar
  • 1 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp cayenne pepper
  • Salt and freshly ground black pepper to taste


PREPARATION

  • Mix the oregano, salt, thyme, freshly ground pepper, three cloves of garlic and olive oil in a bowl. Set aside 3 tablespoons lemon juice before adding. Toss the pork in the marinade and refrigerate for 30 minutes.
  • Place the pizza stone on the grill over direct heat and preheat the grill to 200 to 230°C.
  • Place the marinated pork pieces on the skewers and grill over direct heat at 175°C. Turn the skewers every 3 to 6 minutes as the grill continues to heat. Grill the pork until it reaches a temperature of 65°C. Remove the meat from the grill when it is cooked through. Strip the pork from the skewers and cut into smaller pieces if necessary.
  • Cut the red onion while the pork is cooking and set aside. Cut tomato and cucumber into cubes. Mix tomato and cucumber and season with salt and pepper. Then set aside.
  • Roll out the pizza dough on a floured surface and brush with the reserved herbs and oil. Slide the dough onto the Napoleon pizza peel powdered with cornmeal.
  • When the grill and pizza stone have reached the desired temperature, sprinkle the pizza stone with cornmeal. Then place the dough onto the pizza stone using the pizza peel.
  • Bake the pizza dough for 10 to 15 minutes. Then top with the Greek feta dressing, pork, onions, olives, feta and the rest of the garlic. Bake the pizza with toppings for another 10 to 15 minutes. ** If the edge becomes too dark, remove the pizza stone from direct heat. Alternatively, place the pizza crust on the grill grate and remove it from the direct heat.**
  • Once the pizza is ready, hot and crispy, bring it inside and top with the tomato-cucumber mixture and top with tzatziki. Lots of tzatziki.
  • Serve immediately.

The grilled souvlaki pizza is messy and delicious. The hot pizza creates a wonderful contrast to the cold tomato and cucumber. It's reminiscent of fresh souvlaki in pita bread from the corner. Just like my recipe for delicious taco pizza, this grilled pizza has cold and warm toppings that create a great contrast! The edge is nice and brown and crispy on the outside and soft and fluffy on the inside. And all thanks to the Napoleon pizza stone for the grill. Find out more about using, cleaning and caring for a pizza stone in our articles on this topic.


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source: Napoleon
Sous vide ribs Sous vide ribs Sous vide ribs
Manufacturer information:
Wolf Steel Europe B.V.
De Riemsdijk 22
4004 LC Tiel
Niederlande
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