Pork Ribs

 The pork ribs await treatment

They are trimmed of excess fat and the underside with is scored through the membrane.  The rib rub stands ready.


The rib rub consists of:


Paprika (smoked good) 1/4 c
Powdered thyme           2 tsp
Cayenne                      1/2-1 tsp
Dried mustard               1 tsp
Black pepper                1 tsp
Ground coffee               1 1/2 tsp
Garlic powder               1/2 tsp
Onion powder               1 tsp
Nutmeg                        1/4 tsp

 It is rubbed into both sides of the rack of ribs.

 The rack is vacuum sealed

 Maybe a little too tight this time as some blood runs out,  I'll do better next time.

 It is pit in a water bath in an oven at 170F and cooked for 24 hours.

 When taken out there is about 3 tbsp of liquid that has been released.

 I make a sauce.  The ingredients are:


60g         Ketchup
10g         White wine vinegar
2 tbsp     Brown sugar
1 tsp       Tamarind sauce
1/2 tsp    Worcs Sauce
1/2 tsp    Onion powder
1/2 tsp    Yellow mustard powder
1/4 Tsp    Cayenne pepper
3 tsp       Juice from cooked meat
3 tbsp     Water


It needed more sweetness, I'll use molasses next time.  But it was not really about the sauce/glaze, it was the meat texture that I was interested in.

 The ribs are basted with the sauce and browned under the broiler/grill

 It came out very dark but was not burned.

Inside it was pink and quite juicy.  It had the texture of a soft ham rather than the sinews of shredded pork.  Quite different!