Courtesy of John Tsui (Chinn Chinn, Mattawan, MI)

INGREDIENTS

For the short ribs

• 5 pounds (2.3 kg) short ribs trimmed of excess fat
• 1 recipe dry rub (follows)
• 1 recipe wet rub (follows)
• 2 or 3 scallions, chopped for garnish

For the dry rub

• 1/2 cup (120 g) salt
• 1 cup (192 g) sugar
• 2 tablespoons (30 ml) mild chili powder
• 1 tablespoon (15 ml) cayenne pepper
• 1 tablespoon (15 ml) ground cumin
• 1 tablespoon (15 ml) garlic powder
• 1 tablespoon (15 ml) onion powder
• 1 tablespoon (15 ml) ground black pepper
• 1 tablespoon (15 ml) ground ginger
• 1 tablespoon (15 ml) Spanish paprika

For the wet rub

• 1/2 cup (120 ml) soy sauce
• 1/2 cup (100 g) brown sugar
• 1/2 cup (120 ml) apple juice
• 1/4 cup (80 g) chopped garlic (to taste)

INSTRUCTIONS

1. Rub short ribs with the dry rub mixture; cover and let sit, refrigerated, for up to 24 hours.
2. When ready to cook, fill and preheat the SousVide Supreme to 142F/61C.
3. Put the ribs into large (gallon/3.8 liter) cooking pouches and vacuum seal.
4. Submerge in the water oven and cook for 48 hours.
5. Once finished cooking, remove ribs from pouches (reserving juices if you want to make a quick sauce – see below.)
6. Brush the ribs with wet rub (see recipe below), and sear on hot grill for about 1 minute per side, depending on the amount of char you would like.
7. To make a quick sauce, simply pour the reserved juices from the cooking pouch into a small saucepan, bring to a boil, and reduce by a third. Set aside
8. For serving, pour the sauce into a shallow bowl, arrange the short ribs on the sauce, top with some scallions, and serve.