Sous Vide Tamarind Baby Back Ribs

Step 1

Start by removing the membrane on the back of the ribs. Then season lightly with salt, freshly ground pepper, garlic powder, onion powder, cinnamon and smoked paprika.

Step 2

Toss your ribs in the smoker @150°F for 1 hour. While that's smoking make your glaze. In a pan melt 2 tbsp of butter, then add 3 tbsp of coconut milk, 5 tbsp of brown sugar, 3 tbsp of tamarind sauce and 2 tbsp of honey. Mix well and let it reduce to half. (Remember to make this glaze 2 times, 1 for sous vide and the other for the final glaze)

Step 3

Once the ribs are done in the smoker take them out and place them in a vacuum bag along with 1 of your glazes. Cook them sous vide @150° / 65°C for 24 hours.

Step 4

Once they're done cooking take them out of the bag and pat them dry. Then use a flamethrower to give them a light sear for that crust.

Step 5

Once they're done cooking take them out of the bag and pat them dry. Then use a flamethrower to give them a light sear for that crust. finish them off by coating them with the remainder of the glaze and enjoy your amazing TAMARIND BABY BACK RIBS!