Jamaican Sous Vide Grilled Boneless Spareribs

OK, so I'm just stuck on the sous vide. This time with some pork ribs from Babes in the Woods. I rubbed them down with some Jamaican pork seasoning I got from a friend who is from the islands, put the generously rubbed ribs (still frozen) in a vacuum bag, then cooked them at 60C for about 48 hours.

After the 48 hours, I pulled the bag out and put it in the fridge while I went to my client's. When I came back, I fired up Minizawa-chan (the small Egg) and seared the ribs for about 3 minutes a side.

The real surprise came when I went to serve the ribs. I realized the the ribs would lift cleanly out with the most gentle pull of the hand - no cutting or tool of any sort was required. So I quickly deboned the rack and served the ribs almost as a steak, with a knife and fork.

And no surprise that once again the flavor result was phenomenal. Outrageously tender without being mushy, perfectly seasoned throughout, and the grilling gave the ribs just enough of a crisp/caramel feel to balance the extremely rich fat of the meat.

I've been trying to figure whether the sous vide introduces more or less fuss into cooking, and I'm coming down on the side of "less." Especially with things like ribs, which have a very long cooking window, it's easy to cycle things in and out. I did the previously posted mackerel and marrow bone while the ribs were cooking, and as soon as I took them out I started the ground turkey that will be the subject of my next post. Everything remarkably easy, the only caveat being that one must plan ahead.