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En Sous Vide Baby Back Ribs

Submitted by Stacy Kellar and Elizabeth Keech as part of the Canadore College Cooking Challenge. 

Steam Whistle Baked Beans 

Heat the oil in a sauce pan over medium heat. Sauté the bacon until it is golden brown 10-15 mins add the onions and sauté for 3-4 mins drain the bean and place them in braising pot along with the bacon and onion mixture.

In a bowl combine the ketchup, water and molasses then maple syrup tomato paste garlic mustard and salt and pepper to taste. Add to the beans and mix well cover and bake in the oven for 3 hours. Then uncover and cook for 1 hour or until the beans are tender and the sauce has thickened.

Grilled Vegetables 

1. Seed and quarter peppers.

2. Take off outer layer of onion and slice into rounds. Shove a bamboo skewer through each of the individual onion slices to keep the layers together.

3. Peel carrot and slice into rounds on a slant.

4. Cut off the ends, and then slice zucchini into long vertical slices.

5. Brush each vegetable with olive oil, and season with salt and white pepper.

6. Grill until hot, cooked, and grill marks are present.

En Sous Vide  Baby Back Ribs 

Place all the spices together and sprinkle on the ribs and rub it in then let them sit for 1 hour.

Then place beef broth, onion, bay leaf and garlic  and beer in a vac pac bag and cook till  138F or 59C for 24 hours.

Once ribs are cooked to temp open bag and drain then place on the grill and grill the ribs add the bbq sauce. 

BBQ Sauce

Large stainless steel sauce pan combined tomatoes. Onions, garlic, hot pepper flakes and celery seeds. Bring to a boil over high heat stirring constantly. Reduce heat cover and boil gently until vegetables soften about 30 mins. 

Working in batches use food mill or food processer. Discard any seeds that remain.

Return mixture to sauce pan add the beer and boil, stirring occasionally until cooked down by ¼  add brown sugar, vinegar, lemon juice, salt, mace , dry mustard, ginger, and cinnamon . Return to a boil over medium high heat stirring occasionally. Reduce heat and boil gently stirring frequently until mixture is thicken to the consistency of a thin commercial barbeque sauce. 


Ingredients

Steam Whistle Baked Beans 

Yield: 1.1 kg Number of Portions: 10 Serving Size: 100 g Size: 1 scoop 
Cooking Temperature: 300F Cooking Time: 4 hrs

11 ml Canola Oil

531 g Canadian Back Bacon, small dice

2 Onions, small dice

1.1 kg Navy Beans, soaked overnight

3.4 L Hot Water

266 ml Ketchup

106 ml Molasses

1 Bottle Steam Whistle Pilsner 

106 ml Maple Syrup

32 ml Tomato Paste

7 cloves Garlic, minced

32 ml Dry Mustard

(To Taste) Salt and Pepper

 
Grilled Vegetables
Number of Portions: 10 Serving Size: carrots, onion, peppers, zucchini
Cooking Temperature: \\ Cooking Time: \\

Red Peppers

Green Peppers

Onions

Zucchini

Carrots

Olive Oil

Salt

White Pepper

En Sous Vide  Baby Back Ribs 

3.4kg Baby Back Ribs(6 full racks)

Rub

8g Smoked Paprika

8g Chili Powder

30g Salt

30g White Pepper

8g Dry Mustard

8g Brown Sugar

5ml Celery Seed

Vac Pac

938ml Beef Broth

2 Onions, roughly chopped

8 cloves Garlic

3 Bay Leaves

3 bottles Steam Whistle Pilsner

BBQ Sauce

300 g Tomatoes, concasse

150 ml Onions, finely chopped

2 cloves Garlic, finely chopped

5 ml Hot Pepper Flakes

5 ml Celery Seeds

113 ml Brown Sugar

75 ml White Vinegar

23 ml Lemon Juice

9 ml Salt

7 ml Mace (see Note)

5 ml Dry Mustard

5 ml Fresh Ginger, finely chopped

5 ml Ground Cinnamon

2 bottles Steam Whistle Pilsner