Ingredients
- •3 lbs St. Louis-style spare ribs, membrane removed, cut into 2-rib sections
- •2 tsp kosher salt
- •1 tsp black pepper
- •1 tsp smoked paprika
- •4 cloves garlic, smashed
- •2 bay leaves
- •2 strips orange peel
- •For feijoada stew:
- •2 cans (15 oz each) black beans, drained and rinsed
- •8 oz smoked sausage (linguica or kielbasa), sliced
- •1 large onion, diced
- •4 cloves garlic, minced
- •2 tbsp tomato paste
- •1 cup low-sodium beef or pork stock
- •2 bay leaves
- •For serving:
- •Steamed white rice
- •Sautéed collard greens (couve)
- •Toasted cassava flour (farofa)
- •Orange wedges
- •Hot sauce (molho de pimenta)
Instructions
Season rib sections with kosher salt, pepper, and smoked paprika.
Place ribs in vacuum-seal bags with smashed garlic, bay leaves, and orange peel.
Seal and preheat sous vide bath to 155°F (68°C).
Submerge and cook for 22 h until ribs are tender but still on the bone.
About 45 min before serving, make the stew base. Sauté diced onion in a large pot over medium heat for 5 min.
Add minced garlic and cook 1 min.
Add sliced smoked sausage and brown for 3–4 min.
Stir in tomato paste and cook 1 min.
Add black beans, stock, and bay leaves. Simmer 20 min.
When ribs are done, remove from bags. Strain and reserve the bag juices.
Add 1/2 cup strained bag juices to the bean stew for depth.
Gently nestle the rib sections into the bean stew and simmer together for 10 min.
Serve family-style with steamed white rice, sautéed collard greens, toasted farofa, orange wedges, and hot sauce.
Notes
- •Feijoada is traditionally a weekend affair — the sous vide handles the long cook while you sleep
- •The orange peel in the bag is authentic and adds a subtle brightness to the rich pork
- •Linguica is the traditional sausage; kielbasa is the most common substitute
- •In Brazil this is served with cachaça (sugar cane spirit) — a caipirinha alongside is tradition