Go to the Recipe: Kung Pao Ribs
Yes, same.
I have a freezer full of rib tips that was hoping to use up for the Super bowl this weekend. would you recommend the same time & temp? TY
Came out great. Loved the glaze. Cooked the ribs at 158 F for 24 hours. Will try a lower T next time to get ribs with a little more chew. Definitely recommend.
You sure can and keep the same cook time and temp.
Can I sub pork loin back ribs? Same cooking time?
A few ounces of the glaze in the bag will help the glazes flavor to penetrate the ribs more.
After 18 hours in the sous vide, the rib still has an unpleasant pork smell, and the flavor of glaze just can't go into the rib, the final result taste separated. what should I do to adjust ? Can I put some of the glaze and spices in to the vacuum bag along with the rib to cook at the beginning ?
yeah! I would love to try this go-go-go-chujang sauce!
Along the time, I've tried many ChefSteps recipes, and usually I finish with the feeling that something must be changed to improve the results. But this is just PERFECT! Amazing!
I love finding something I haven't seen before on Chefsteps. These are absolutely wonderful.
I know I am responding 7 mos after the fact, but for future reference I kept them in 23 hours and they were great.
It worked. These are exceptional.
Was going to do these on the smoker first, then broil and sauce. Think that will work or will the smoke throw things? No rub--just salt--and brown sugar and apple juice once the bark forms.
How long can these go past 16 hours? If I put them in at midnight, they'd have to come out at 4 p.m. Too late to stay up and too early for dinner. 😊
check out their recipe for the bbq beef ribs and adapt from there https://www.chefsteps.com/activities/bbq-beef-short-ribs
I'm a novice cook and inadvertently used beef ribs instead of pork. What changes to temp and cook time do I need to make so its tasty and safe?
Instead of finishing in the oven could I throw them on the BBQ for a bit?
Most grocery stores have it in an ethnic aisle.
Or Amazon
eBay
where can I find Monosodium glutamate?
Would baby back ribs work with this recipe?
Made this last night, wow, impressive and delicious. I think the sauce would work for chicken or chops as well, a perfect blend of flavours.
3 hours on the smoker at 210degrees, then wrapped for 1.5 hours with a splash of lime juice. A quick toss in the sauce then under the broiler. Sprinkle with all the freshness and served. Yup. Might try the fryer method instead of the broiler next time. Either way...success!!
Was planing on making Apartment Ribs for the Sup...... I mean, for the Big Game tomorrow. Might have to call an audible and try this Kung Pao glaze thing to finish, instead.
Why not, @Max Harris? Sounds like a hell, yeah idea. Let us know if you give it a try!
Sauce and garnish would work on pork chops? Maybe, no, hell yeah? Grant? Ellen? Anyone?
Ha! Nope, not what we intended. I'm wondering the same for you as I am for José below. This is a ChefSteps Premium recipe and I show that you are a Premium member so you should have full access! Can you make sure you're fully logged in to your account and then let me know if you're still having issues seeing it? Thanks!
Hi José! This is a ChefSteps Premium recipe and I show that you are a Premium member so you should have full access! Can you make sure you're fully logged in to your account and then let me know if you're still having issues seeing it? Thanks!
I agree with Jose... Where's the recipe? This one sounds awesome.
Maybe it's just a really really really low fat recipe, no food = no calories.
Where's the recipe?
Thank you for the recipe!Instead of spare ribs, I pressure cooked a few chunks of pork belly, chilled and cubed the pork. Tossed it with the Kung Pao sauce above and served it with cauliflower "rice". Very tasty!
can you explain what's "snappy" Grant? ) thanks
They will be a lot more snappy in texture at the 60c/16hr range.
I run a small Korean restaurant and have been experimenting with spare ribs. The deep fry is an ah-ha moment for me, except we don't have a fryer... We have a huge range and grill.
How do 60c/16hrs ribs compare to 75c for 6-8hrs? I found that the meat still stuck to the bone at 4hrs, so even if there is moisture lost, it seems to benefit to sv the ribs a couple hrs more.
