Recipe courtesy of John Loydall – Food blog
Serves 1 to 4 (plan ½ to 1 rack per person)

INGREDIENTS

For the ribs

• 1 or more racks pork ribs
• 1 teaspoon (5 ml) smoky paprika per rack
• 1 teaspoon (5 ml) brown sugar per rack
• Salt and pepper to taste

For the glaze

• 2 tablespoons (30 ml) olive oil
• 1 medium onion, peeled and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 2 teaspoons (10 ml) fennel seed
• 1 teaspoon (5 ml) black cumin
• 1 teaspoon (5 ml) smoky paprika
• 1 tablespoon (15 ml) tomato ketchup
• Juice of 1 orange
• 2 apples, peeled and grated
• 2 to 3 splashes smoky Tabasco® sauce (or to taste)
• 1 cup (240 ml) water
• 2 teaspoons (10 ml) soy sauce
• 2 teaspoons (10 ml) Worcestershire sauce
• 1 tablespoon (15 ml) brown sugar
• 1 sprig thyme
• 2 bay leaves
• Black pepper to taste

For the slaw

• 2 apples, cored and peeled (if desired) and sliced into thin batons
• 1/2 celariac (celery root), peeled and sliced into thin batons
• 1/2 white (green) cabbage, cored and sliced
• 1 tablespoon (15 ml) mayonnaise
• 2 teaspoons (10 ml) Dijon mustard
• 2 teaspoons (10 ml) apple cider vinegar
• 1/4 teaspoon (1.3 ml) celery salt or to taste
• Black pepper to taste
• 3 or 4 sprigs of parsley, finely chopped for garnish
• 2 or 3 walnuts, crushed for garnish

INSTRUCTIONS

For the ribs

1. Fill and preheat the SousVide Supreme to 143F/61.5C.
2. Mix together the paprika, sugar, salt, and pepper and rub the ribs liberally with the mixture.
3. Put each rack into a cooking pouch and vacuum seal.
4. Submerge the pouch(es) in the water oven and cook for 48 hours.

For the glaze

1. In a saucepan, fry the onion and garlic in a little olive oil until soft.
2. Add the fennel seed and black cumin and fry for a minute or two more.
3. Add the remaining ingredients and cook over a low heat for half an hour.
4. Remove from the heat and blitz (blend) the sauce with a hand-held food processor for 30 seconds. (Alternatively let it cool a little and pour into a blender jar or food processor and blend.)
5. Remove any pulp left in the sauce by straining through a sieve.
6. Return the sauce to the heat and reduce it until it is reasonably sticky.

For the slaw

1. In a large bowl, combine all ingredients and season to taste. Be careful with the celery salt; you can easily over-do it.
2. Once you’re happy with the slaw, cover it until you’re ready to serve.
3. Sprinkle the parsley and crushed walnuts over the slaw at serving.

To finish

1. Heat the traditional oven to its highest temperature.
2. Remove the rack(s) from their cooking pouch(es), place onto a baking tray, and spoon the glaze over.
3. Cook in the hot oven for 20 minutes or so, just to allow the outside of the meat and bones to blacken a little.
4. Remove ribs from the oven and serve with the slaw.