Recipe detail

Name: Pork ribs in marinade (sous-vide)
Yield: 10
Cuisine: Czech
Ingredients: 5000.0000 g Vepřová žebra; 400.0000 g Kečup; 400.0000 g Pomerančový juice; 200.0000 g Med; 2.0000 g Tabasco dle chuti; 24.0000 g Sušený česnek; 24.0000 g Sušený zázvor; 12.0000 g Sůl, Pepř; 100.0000 g Mletá káva; 25.0000 g Sezam; 1.0000 g

Pork Pork ribs in marinade (sous-vide)

22. 7. 2022

Author: Vlastimil Jaša

Company: Retigo

Food category: Pork

Cuisine: Czech

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Program steps

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Steaming

Termination by time

10:30 hh:mm

78 °C

50 %

Ingredients - number of portions - 10

Name	Value	Unit
pork ribs	5000	g
ketchup	400	g
orange juice	400	g
copper	200	g
tabasco	2	g
dried garlic	24	g
dried ginger	24	g
salt	12	g
ground coffee	100	g
sesame	25	g
ground black pepper, ground	1	g

Nutrition and allergens

Allergens: 11
Minerals: Ca, Co, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	1865.8 kJ
Carbohydrate	36.6 g
Fat	158.2 g
Protein	78.5 g
Water	0 g

Directions

Rinse the pork ribs or cut them into smaller pieces (approx. 500 g portion). Place in a vacuum bag for sous-vide cooking.

Mix the remaining ingredients (except sesame) and cover the ribs with the mixture. We vacuum the bag. We cook according to the program above. Ribs cooked in this way can be cooled and stored for 5 days or baked straight away.

Cut the bag open and transfer everything to a baking sheet, sprinkle with sesame seeds and bake for another 10 minutes at 210°C.

Recommended accessories

Enameled GN container

Stainless wire shelving