Spare ribs

4 cloves of garlic

5 cm ginger

1 onion

250 ml apple juice

200 ml maple syrup

10 g fleur de sel

100 g unrefined sugar

100 g sugar

10 g smoked paprika powder

5 g pepper

1 sprig of rosemary

needles

Peel and crush the cloves of garlic. Peel and finely chop the onion. Sweat the garlic and onion in a little oil in a frying pan. Peel and finely chop the ginger. Pull the rosemary needles from the sprig.

For the marinade, purée all the ingredients together.

2 kg spare ribs

lean, veal

Put the spare ribs and the marinade into a vacuum bag, vacuum seal on level 2 and leave to marinate in the refrigerator for about 24 hours.

Place the bag in the perforated cooking tray and put it into the cold cooking space. Cook.

Технологія приготування Vacuisine до досягнення в робочій камері 65 °C (не довше 8 годин)

When the spare ribs are cooked, cut open the bag, pour the juices into a saucepan and reduce to a syrup.

Cover the baking tray with baking paper and lay the spare ribs on it.

Прилад розігрівається

Розігріти робочу камеру до 230 °C Гаряче повітря

Brush the spare ribs with half of the syrup. Put the tray into the preheated cooking space. Cook.

Засунути страву для готування

Гаряче повітря 230 °C протягом 8 хв

Brush the spare ribs again with the syrup.

Збризкувати

Гаряче повітря 230 °C протягом 7 хв

Serve the spare ribs with chips.