Number Of Ingredients 13
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.
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