Sous Vide Char-Siu Style Ribs

• 1/3 cup hoisin sauce

• 1/3 cup dark soy sauce

• 1/3 cup granulated sugar

• 3 tablespoons honey

• 3 tablespoons sherry vinegar

• 1 tablespoon fermented bean paste

• 2 teaspoons sesame oil

• 2 garlic cloves, crushed

• 1-inch piece fresh ginger, grated

• 1 1/2 teaspoons five-spice powder

• 1/2 teaspoon salt

• 1/2 teaspoon white pepper

• 1/2 teaspoon freshly ground black pepper

• 3 pounds baby back ribs, membrane removed

• Cilantro leaves, for serving (optional)

• Step 1

  Set the Sous Vide Cooker to 167ºF (75ºC).

• Step 2

  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.

• Step 3

  Transfer about 1/3 cup of the marinade to a small bowl. Cover and refrigerate for later use.

• Step 4

  Add ribs to the remaining marinade. Mix to coat the ribs well. Divide ribs between 3 large zipper lock or vacuum seal bags. Seal the bags using the water immersion technique or a vacuum sealer on the moist setting.

• Step 5

  Place the bags in the water bath and set the timer for 4 hours.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the ribs from the bag. Heat a grill to 400ºF.

•  

  Step 1

  When the grill is hot, add the ribs. Brush some of the reserved marinade over the ribs. Cook for 3 minutes. Flip the ribs and brush with additional marinade. Continue to cook for 3 minutes.

• Step 2

  Transfer the ribs to a cutting board and let rest for 5 minutes.

• Step 3

  Slice the rack into individual ribs. Sprinkle with cilantro leaves. Dig in to your sumptuous sous vide char siu style Chinese baby back ribs!