Mango Habanero BBQ Short Ribs

62.2°C (143.96° F)
Temperature
Sous vide time
4 People
Serves
Medium
Difficulty
JV

Introduction

Short ribs with a great final glaze and finish. If you have a smoking gun, it adds to the final taste.

Ingredients

  • BBQ glaze sweet and hot - I used a habanero mango bbq sauce with fresh orange juice and honey to cut heat

Comments

MD
martha dejong
Would have been nice if you include length of time meat was in the Sous vide.
3 days ago

Introduction

Short ribs with a great final glaze and finish. If you have a smoking gun, it adds to the final taste.

Directions

  1. Preheat bath for 144 F, then vacuum seal ribs, about 2lbs
  2. After time is up, pat dry, then sear or searzall to add crisp and color
  3. After first sear, glaze with BBQ sauce (I used sweet BBQ, habanero sauce, and honey with a cut of fresh orange juice to cut heat), then re-sear or searzall.
  4. if you have a smoking gun or a smoker, final touch for added depth.

Comments

MD
martha dejong
Would have been nice if you include length of time meat was in the Sous vide.
3 days ago