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What you’ll need
1 slab Prairie Fresh® Natural pork loin backribs
How to prepare
- On a sheet pan, season your ribs with 1/4 cup all-purpose seasoning or barbecue rub. Place in the refrigerator, uncovered, for 2 hours to air dry and marinate.
- Preheat water bath using your sous vide circulator to 165 F.
- Fold the top of a vacuum-sealed bag over itself to prevent any juices or seasonings to get on the bag edges, which can prevent a good seal. Slide ribs in bag. Unfold top of bag. Seal the bag with vacuum sealer.
- Place sealed bag in the 165 F water bath and cover with aluminum foil to prevent excessive evaporation
- Cook ribs to 165 F for 12 hours for tender, fully cooked ribs.
- Immediately put sealed ribs into an ice bath at least 30 minutes. Ribs can be stored in refrigerator for up to five days until ready for the next steps.
- Preheat your air fryer to 400 F.
- In a mixing bowl, beat eggs.
- In a separate mixing bowl, season your breadcrumbs with 1 tablespoon seasonings or barbecue rub.
- Remove ribs from the vacuum bag and cut ribs into individual bones.
- Dip ribs into the beaten eggs. Coat rib bones in seasoned breadcrumbs.
- Lay single rib bones in the air fryer basket. Do not stack ribs. Cook for approximately 15 minutes or until the breadcrumbs are golden brown. You may have to cook in batches depending on air fryer basket size.
- While ribs are cooking, mix your honey, vinegar, cayenne pepper, black pepper, chili flakes and seasoning or barbecue rub in a small sauce pot over medium heat. Stir until the honey begins to bubble. Remove from heat and set aside.
- When the ribs are done, immediately remove from the oven and drizzle with hot honey or serve hot honey on the side.
This recipes uses two modern techniques: sous vide and air frying.
If you do not have a sous vide circulator, then you could bake or smoke your ribs until tender, chill them and air fry them. Alternatively, of you do not have an air fryer, sous vide your ribs until tender, chill and finish in the oven or on the grill.
SOURCE: Chef Jean-Paul Bourgeois