Click on the image, above to submit to Pinterest.
Sous Vide of Camel Ribs
Sous Vide of Camel Ribs is a modern Fusion recipe for a classic dish of camel ribs that are slow cooked in a water bath before being finished by searing and serving with a Middle Eastern flavoured barbecue sauce. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Sous Vide of Camel Ribs.
prep time
20 minutes
cook time
72 hours
Total Time:
72 hours
Serves:
8–10
Rating: 
Tags : Sauce RecipesSpice RecipesFusion RecipesFusion Recipes
Along with the haunch and brisket, the ribs are considered choice cuts of camel. This fusion recipe cooks them
sous vide (literally 'under vacuum') ie low temperature and long time with a Middle Eastern influenced barbecue sauce. As I don't have a sous vide bath, I used a temperature adjustable water bath.
Ingredients:
For the ribs:
1 tbsp dried onion flakes (per bag)
1 tbsp dried garlic flakes (per bag)
1 tbsp black peppercorns (per bag)
1 tbsp dried thyme (per bag)
1 tbsp sea salt (per bag)
2 tbsp of olive oil (per bag)
4kg of camel short ribs
For the middle eastern barbecue sauce:
250ml runny honey
6g fresh coriander (cilantro) sprigs
80ml lemon juice
60ml rice vinegar
60ml ketchup
60ml soy sauce
1 garlic clove
1 whole star anise
1 cinnamon stick
1 teaspoon black peppercorns
1 tbsp fresh ginger, minced
1/2 tsp cardamom seeds ground in a mortar
1/2 tsp whole cloves
1/2 tsp red chilli flakes
1/2 tsp sea salt
Method:
Divide the camel ribs between heat-sealable bags. Add the spices and oil to the bags then squeeze out as much air as possible before heat sealing the bags. Heat your sous vide bath (or water bath) to 56°C drop your sealed bags and set your timer to 72 hours.
During this time, be certain to check on the water bath and the ribs every now and then and add warm water if the liquid in the bath has reduced too much. At the end of the cooking time, and before you remove the bags from the water prepare the BBQ sauce.
Combine all the ingredients in a saucepan and bring to a simmer over medium-high heat; cook, whisking occasionally, until sauce is reduced to about 250ml and has thickened (about 15 minutes). Take off the heat then pour through a fine-meshed sieve into a bowl.
Slit open the sous vide bags and take out the ribs. Using a sharp knife, remove the excess fat from the ribs and use paper towels to dry the meat before finishing.
Add 2 tbsp oil to a large heavy-based pan and heat over medium heat until the oil is smoking. Add in the camel ribs and sear your ribs on all sides until a nice crust forms. Remove the ribs from the pan and use a brush to glaze with the barbecue sauce.
Serve with flatbreads, rice and an accompaniment of your choice.
