This is the ultimate rib for the bbq. How many times have you had a bad rib from the bbq? Dry, tough and all bones. No more! We taken the full belly of pork removed the rind and marinated it with smokey bbq marinade. Then we cook the belly fully using the Sous Vide cooking method for 6 hours.
What does Sous Vide mean? Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method. It gives amazing tenderness and succulence.
We then freeze them to further lock in the flavour and integrity of the product.
Oven: Pre-heat the oven in advance to 200ºC. Remove from the bag and place in an oven tray. Cover with tinfoil and cook to a core temperature of 75ºC. For the last 10 minutes, remove foil to crisp. Approx 45 minutes total cooking time.
Build charcoal to one side. When coals are white, place the rack on the cooler side of the BBQ, not on direct heat, add you probe to the rib and set at 75ºC. Once 65ºC has been reached, transfer to the direct heat to crisp.
Pre-heat BBQ on full heat. Turn heat down to medium after temperature reached on one side. Place the rack on the medium side not on direct heat, add you probe to the Rib and set at 75ºC. Once 65ºC has been reached, transfer to the direct heat to crisp.
Weight Approx 1.73 Kgs average 1 pc per Bag
Allergens: Barley, May contain traces of Oats, Rye, Wheat
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