The best sous-vide ribs in the world?

Via @John_Barlow_LS9, comes a recipe by @PepeSolla, a Michelin starred chef and owner of the eponymous Casa Solla, the former a great writer on all things Spanish (but most especially Galicia, as witnessed by his excellent “Everything But the Squeal: A Year of Pigging Out in Northern Spain“).

© J. Kenji Lopez-Alt 2015

It’s just 3 steps to eating heaven…

1.Take ibérico pork ribs (quantity is entirely up to you), a bay leaf, some crushed fresh garlic, some chicken stock, a little olive oil and a pinch of Szechuan pepper & seal in a sous-vide bag

2. Cook in the water bath for 11 hours at exactly 70°C.

3. Bone ribs, then pan-fry, briefly, to toast the skin.

And then? Then grasshopper, you just eat them. John described his experience thus:

“… they make you cry when you eat them. They are about the best thing I have ever tasted.”

Or if this process seems just a little too easy for you, then you can always follow the more involved version by J. Kenji Lopez-Alt guru of all things sous-vide at The Food Lab — whose photo I’ve used above. Pretty damn sure either will be the bomb though.

Me? I’m off to get some Mangalitsa ribs; I’d pitch them against ibérico any day. I’ll keep you posted.

About Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen.... Salutate porcum!
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  1. Hi John.

    It’s a lovely fatty pig; it’s kind of a favourite of mine, so have written loads of panegyrics to the breed on the site e.g.

    But will of course post lots of “work in progress” and final results shots 🙂

  2. But is the Mangalitsa fat good? I’ve never tried it. Post pictures and tasting notes!

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