Sous Vide BBQ and
Creamy (no mayo) Potato Salad
Yeah it's the weekend! This is a great recipe for the weekend and another illustration that getting a sous vide machine is totally worth it.
I can't take any credit for the potato salad as this was another Kenji-Alt-Lopez-Serious-Eats gem (yes, I always say his name in one breath with the Serious Eats tagged on!). As a mayo lover, I was so surprised that I loved this recipe. The olive oil adds a lot of richness so you don't miss the mayo at all. I usually skip celery in recipes like this but the celery adds a crunchiness that doesn't get soggy even after a few days. The recipe clocks in at a respectable 1.06 calories per gram - not that high considering the decadence of the end product. I've tried decreasing the oil to 1 tablespoon and 2 tablespoons to see if I could cut the calories but the savings was not worth it in my opinion but if you must then 1 T of olive oil is acceptable. As a general rule, I don't tweak Kenji's recipes because they are awesome as is. Oh, as a side bonus this recipe is Vegan too.
The star of the show is the slow cooked country style pork ribs with a simple rub of pantry staples. And is usually sous vide style, so easy. In fact, I had this bag sitting in my freezer for a few weeks. I bought a big package of ribs from Costco and portioned it out into 3 bags and seasoned each one with a different rub. With this batch I even sous vide it for 36 hours (I forgot I was cooking it) and held it in my fridge for two days before I decided to broil it. The joys and ease of the sous vide - gotta love it.
I didn't even bother to defrost the meat before tossing it into my Sous Vide Supreme. After the water bath, the "ribs" got a broil on high until the fat was all sizzle-y and there were some charred bits. This is definitely a case where I wish my grill was more convenient.
The sous vide did not generate much sauce so the meat looks a bit dry. But trust me, you won't miss the sauce at all. But if you must have a bit more succulence - try basting with a bit of bacon fat!!!! Or pan searing it in a screaming hot pan with that same bacon fat. OR toss that bacon fat into the sous vide bag and let it do some magic.
I'm not even going to start counting the calories! Ok I lied... there are 2.4 calories per gram. So in the above picture there is 200g/ 7oz of potato salad at 212 calories and 144.6g/ 5.1oz pork ribs at 357 calories.
And it's worth every single calorie.
Recipe: Sous Vide Country Style Ribs - 2.4 calories per gram
- 2 lbs country style pork ribs
- 1T Brown sugar
- 1T kosher salt
- 1 tsp chipotle powder
- 1 tsp cayenne
- 0.25 tsp cumin powder
- 0.25 tsp garlic powder
- 0.25 tsp onion powder
- Mix all the dry ingredients together.
- Rub into meat. Let rest overnight or freeze in a sous vide bag.
- Heat the sous vide to 132°F and place meat into the water bath for at least 24 hours. (Alternatively, wrap the meat into a foil package, preheat your oven to 250°F, and slowly cook the ribs for 2.5 hours.)
- After the ribs are done cooking, carefully remove from the packing and place onto a lined baking sheet with or without a rack and broil on high until crispy and delicious. Easy peasy and enjoy!