Sous Vide Calabrian Chili and Tangerine Hot Honey Spareribs

Spicy, sweet, tangy, and fruity; these ribs will melt in your mouth.

INGREDIENTS

For the Ribs

• 5 pounds (2 racks) pork spareribs, trimmed, and membrane removed

• 1/3 cup raw sugar

• 2 tablespoon kosher salt

• 2 tablespoons ground Calabrian chilis

• 1 tablespoon tangerine zest

• 1 tablespoon olive oil

• 2 teaspoons garlic power

• 1 teaspoon cayenne pepper

• 1/2 teaspoon baking soda

For the Glaze

• 1/2 cup honey

• 3 tablespoons sriracha

• Zest and juice from 1 large or 2 small tangerines

• 2 tablespoons ground Calabrian chili

• 1 tablespoon olive oil

• 2 garlic cloves, minces

• 1 teaspoon ground cayenne pepper (more or less to taste)

• 1/2 teaspoon salt

NOTE: You can substitute and equal amount of Calabrian chili flakes, or paste for the ground Calabrian chili called for in the recipe. Do not substitute regular chili powder in the recipe; it's a blend of spices and will create a different flavor. Do not use fresh garlic in the sous vide, only in the glaze; you can use garlic powder in the glaze. Feel free to try different citrus in this recipe; grapefruit, blood orange, or Meyer lemon would also be good here. For less spicy ribs, omit the cayenne pepper.

DIRECTIONS

1. In a small bowl, whisk together sugar, salt, Calabrian chili, zest, garlic powder, cayenne, and baking soda. Set aside.

2. Set sous vide to 160 degrees. Places rib portions in vacuum bags , and sprinkle meat evenly with sugar mixture, drizzle with olive oil, and vacuum seal the bags.

3. Place in sous vide, and cook for 48 hours.

4. When ribs are done cooking, set oven rack 4 inched from broiler, and set boiler to high.

5. In a small bowl, whisk together all of the ingredients for the glaze until evenly combined.

6. Remove ribs from bags, and drain off liquid. Line a large rimmed baking sheet with foil, and place a wire cooking rack inside.

7. Place ribs on rack, meaty side down. Brush ribs with half of the glaze. Place in oven and broil until glaze it bubbling, and just starts to brown ( about 4-7 minutes). remove from oven, and carefully flip ribs over, brush remaining glaze over the top and broil for another 4-7 minutes, until glaze is bubbling, and just starting to brown. Remove from oven, and serve.

Enjoy!