Molecular Gastronomy Barbecue Ribs

Ingredients

In the original American barbecue ribs, the focus is on slow-cooking the meat over an open flame or in a smoker to achieve a smoky flavor. However, in molecular gastronomy, we employ the sous vide method to cook the ribs at a precise temperature for an extended period. This technique ensures optimal tenderness and allows for the infusion of unique flavors through the use of marinades and glazes. We alse have the original recipe for Barbecue Ribs, so you can check it out.

• 2 racks of baby back ribs (800g / 1.76 lbs) 2 racks of baby back ribs (800g / 1.76 lbs)
• 50g (1.76 oz) brown sugar 50g (1.76 oz) brown sugar
• 50g (1.76 oz) paprika 50g (1.76 oz) paprika
• 20g (0.7 oz) salt 20g (0.7 oz) salt
• 10g (0.35 oz) black pepper 10g (0.35 oz) black pepper
• 5g (0.18 oz) garlic powder 5g (0.18 oz) garlic powder
• 5g (0.18 oz) onion powder 5g (0.18 oz) onion powder
• 5g (0.18 oz) cayenne pepper 5g (0.18 oz) cayenne pepper
• 200ml (6.76 fl oz) apple juice 200ml (6.76 fl oz) apple juice
• 100ml (3.38 fl oz) liquid smoke 100ml (3.38 fl oz) liquid smoke
• 50ml (1.69 fl oz) soy sauce 50ml (1.69 fl oz) soy sauce
• 50ml (1.69 fl oz) maple syrup 50ml (1.69 fl oz) maple syrup

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Preheat a water bath to 65°C (149°F).
2. 2.
   In a bowl, combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper to create a dry rub.
3. 3.
   Rub the dry mixture onto the ribs, ensuring they are evenly coated.
4. 4.
   Place the ribs in a vacuum-sealed bag and add apple juice, liquid smoke, soy sauce, and maple syrup.
5. 5.
   Seal the bag using a vacuum sealer to remove all air.
6. 6.
   Submerge the bag in the preheated water bath and cook for 24 hours.
7. 7.
   After cooking, carefully remove the ribs from the bag and pat them dry.
8. 8.
   Optionally, brush the ribs with a glaze of your choice and use a blowtorch to caramelize the surface.
9. 9.
   Serve the ribs as desired, either as a whole rack or individually portioned.

Treat your ingredients with care...

• Ribs — For the best results, choose high-quality baby back ribs with a good meat-to-bone ratio.
• Liquid smoke — Use a small amount of liquid smoke to impart a smoky flavor to the ribs, as traditional smoking is not used in this recipe.
• Sous vide cooking — Ensure the water bath is accurately set to 65°C (149°F) to achieve the desired tenderness.

Tips & Tricks

• Experiment with different glazes such as a balsamic reduction or a spicy honey glaze to add complexity to the flavor profile.
• For a more intense smoky flavor, you can add a small amount of smoked salt to the dry rub.
• If you don't have a vacuum sealer, you can use a ziplock bag and the water displacement method to remove air from the bag.
• To achieve a caramelized crust, make sure to pat the ribs dry before applying the glaze and using a blowtorch.
• Serve the ribs with a side of molecular gastronomy-inspired sauces or foams to enhance the overall dining experience.

Serving advice

Serve the sous vide barbecue ribs on a modern, minimalist plate to highlight their visual appeal. Garnish with microgreens or edible flowers for an elegant touch. Accompany the ribs with a selection of molecular gastronomy-inspired side dishes and sauces to create a truly memorable dining experience.

Presentation advice

Arrange the ribs in a visually appealing manner, either as a whole rack or individually portioned. Consider using molecular gastronomy techniques to create unique presentations, such as encapsulated flavors or edible spheres. Play with colors and textures to create a visually stunning dish that will captivate your guests.