Ingredients
- •2 racks baby back ribs (about 3–4 pounds total)
- •3 tbsp Chinese five-spice powder
- •2 tbsp kosher salt
- •2 tbsp brown sugar
- •1 tsp white pepper
- •½ cup hoisin sauce
- •¼ cup soy sauce
- •3 tbsp honey
- •2 tbsp rice vinegar
- •3 cloves garlic, minced
- •1 tbsp ginger, minced
- •2 tsp sesame oil
- •2 star anise pods
- •2 green onions, sliced
- •Cilantro leaves for garnish
Instructions
Remove membrane from ribs and pat completely dry.
Combine five-spice powder, salt, brown sugar, and white pepper. Rub thoroughly over ribs.
Preheat sous vide water bath to 172°F (78°C).
Cut racks in half, add star anise pods to bags, and vacuum seal or use water displacement.
Cook 12–18 h for fall-off-the-bone texture.
Make glaze by whisking hoisin, soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil in saucepan. Simmer 8 min until slightly thickened. Reserve half.
Carefully remove ribs from bags and gently pat dry.
Place on foil-lined baking sheet.
Set oven to broil with rack 8 inches from heat.
Brush ribs with thin layer of glaze.
Broil 2–3 min until glaze caramelizes, watching closely.
Brush with more glaze and broil 1–2 min more.
Rest 5 min, then carefully cut into individual ribs.
Plate, drizzle with reserved glaze, and garnish with green onions and cilantro.
Notes
- •Star anise adds authentic Chinese flavor but can be omitted
- •These ribs are extremely fragile—use two spatulas when transferring
- •Make glaze ahead and reheat gently before using