Has anyone made a larger batch of kenji’s ribs and put some from the water bath to the fridge to be finished in the oven later?
Is there anything special required when doing that. Should I sous vide them back up to temp first?
As an aside the low temp 40 minute finishing time seems excessive vs putting them under the broiler for a few minutes. Any idea why he recommends that?
by esaul17
3 Comments
Do it all the time. No need to bring back up to temp, especially as you’re ice bathing them before the finishing. I pull them from the fridge as the oven warms up, on the rack then in they go.
My guess is finishing low and slow in the oven gives a closer to traditional bbq bark texture, without overcooking.
It literally says in the recipe.
Can be fridged up to 5 days. Then warmed in 300F oven for 20 mins. Paint with BBQ sauce 2-3times at 10min intervals.
Your instincts are correct. Put them in the fridge. Pull them out and dry them off. Add thin BBQ sauce and let it boil off and caramelize while the meat heats back up. Let nom noms ensue.