Sous Vide + High-Heat Finish · Double-Cook Method · Spice Level 6.5/10
Asian Red Dragon
Fired Ribs
A long sous vide bath for fall-off-the-bone tenderness, finished with a high-heat glaze that caramelizes into something legendary.
Sous Vide Temp
62°C / 144°F
Bath Time
24–48 Hours
Finish
High-Heat Broil
Yield
1 rack per 2–3 people
4
2 racks · 4 bags
Ingredients
Method
Cook's Notes
Longer bath = more tender —
24 hours is great; 48 hours is extraordinary. The meat will not overcook at this temperature.
Pat dry before glazing —
Moisture on the surface steams instead of caramelizes. Bone-dry ribs get the best char.
Watch the broiler —
The sugar in the glaze goes from perfectly charred to burnt in under a minute. Don't walk away.
Make ahead —
Bags can go straight from the water bath into an ice bath and refrigerate up to 3 days. Glaze and broil to finish.