Cooking Instructions
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Step 1
Peel and crush the cloves of
Garlic (4 cloves)
. Peel and finely chop the
Onion (1)
. Sweat the garlic and onion in a little
Oil (as needed)
in a frying pan. Peel and finely chop the
Fresh Ginger (5 cm)
. Pull the
Fresh Rosemary (1 sprig)
needles from the sprig.
Step 2
For the marinade, purée the garlic, onion, ginger, rosemary,
Apple Juice (250 mL)
,
Raw Sugar (100 g)
,
Maple Syrup (200 mL)
,
Granulated Sugar (100 g)
,
Ground Black Pepper (5 g)
,
Fleur de Sel (10 g)
and
Smoked Paprika (10 g)
together.
Step 3
Put the
Veal Spare Ribs (2 kg)
and the marinade into a vacuum bag, vacuum seal on level 2 and leave to marinate in the refrigerator for about 24 hours.
Step 4
Place the bag in the perforated cooking tray and put it into the cold cooking space. Cook.
Step 5
Vacuisine until cooking space reaches 65°C (not longer than 8 Hrs)
Step 6
When the spare ribs are cooked, cut open the bag, pour the juices into a saucepan and reduce to a syrup.
Step 7
Cover the baking tray with baking paper and lay the spare ribs on it.
Step 8
Appliance preheating
Step 9
(Pre-)heat cooking space to 230°C with Hot air
Step 10
Brush the spare ribs with half of the syrup. Put the tray into the preheated cooking space. Cook.
Step 12
Hot air 230°C for 8 Mins
Step 13
Brush the spare ribs again with the syrup.
Step 15
Hot air 230°C for 7 Mins
Step 16
Serve the spare ribs with chips.
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