12 hr Souv Vide Ribs
1 x Rack pork ribs
Salt Flakes
Ground Black Pepper
BBQ sauce ( any brand you like or make your own )
Pat dry your ribs with a paper towel and season generously with salt and pepper, vacuum seal the ribs making sure you get a good seal with no air in the bag.
I’m using a westinghouse sous vide tool so it’s just time and temp that need to be worked out, it can be an experiment at times but generally you’ll find cooking temps online if you search for it.
I went with a 12 hour cook time at 74 degrees celcius, I like pull off the bone ribs so i wanted to make sure they would be super tender.
After cooking I cool down the ribs quickly by placing them in ice water while still in the bag. I'm going to refrigerate the ribs so I want them to be cold before I place them in the fridge.
Cooked Ribs can be refrigerated in the bag for around 10 days or frozen for 3 months or so.
To finish the ribs at camp, i removed them from the bag and made sure to drain any juice or water - to get a good sear you want the ribs as dry as possible on the outside, first we need to bring the ribs up to around 69 degrees celcius i’m doing it in a cast iron pan over the fire, but you can also place the ribs while still in the bag in to boiling water until they are hot.
Once hot i’m going to sear them with a blowtorch - i use a searzall attachment on a small camping gas cylinder, you can also just place them on a wire rack over the fire, about half way through the sear i’ll start to add BBQ sauce, i want a good glaze that’s sticky and bubbling,
The amount of sear is up to you, i’m going for about what i would call a ¾ sear.
Spicy jalapeno slaw.
I usually just use green cabbage for coleslaw, finely sliced or chopped - in this case I'm pre slicing the cabbage and sealing it in a vacuum bag to keep fresh until it’s ready to mix with the dressing.
For the dressing, it’s
1 cup mayo - i like kewpie mayo
1 teaspoon Cayenne pepper
3 teaspoons Apple cider vinegar
1 tablespoon dijon mustard
Salt and pepper to taste
½ cup Chopped Jalapenos
Just mix together in a bowl and keep in an airtight container in the fridge until ready to use.
Baked Potatoes.
Prior to leaving I double wrapped 2 large potatoes in foil and seasoned with salt and pepper. You want a potato that’s high in starch to get that soft texture once it’s baked.
To cook, just place them on the edge of the campfire and cover with hot coals. Turn them over at the 15 minute mark and then check after about 20 minutes, you can either use a skewer or knife to insert into the potato, if it’s soft inside it’s done.
Unwrap the potato, slice an X in the top and push into the sides to open it up. While the potatoes were cooking I fried up some bacon pieces in a cast iron pan, then I melted some cheese with butter on the potatoes, added the bacon and topped with sour cream.
Obviously you can add any toppings to a baked potato and it can be a meal in itself, this time round i just kept it nice and simple.
I love this way of cooking when we go camping, all of the prep is done beforehand and it’s really just the finishing touches that need to be done in order to create amazing meals in the bush. There’s very little clean up required and you don’t create loads of waste that typically you just have to take home with you anyway. 10/10 for ease and tastyness.
