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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Tapeo Ribs


10oz pork ribs in strips
1 Bay leaf
1½ teaspoon of black pepper
2 cloves of garlic
1 tablespoon of salt
2 teaspoons of honey
1 tablespoon of wholegrain mustard
1 tablespoon of Sherry vinegar


Separate the individual ribs. Put the ribs and the rest of the ingredients in a sous-vide bag. Cook slowly at 175°F in the bain-marie for 12 hours.

Take the ribs out and sear them on a griddle pan until they are well browned all over.

Put 2 teaspoons of honey and 1 teapsoon of mustard in a frying pan, wait until they start to caramelize, and then add the ribs and toss them.
When they are the desired color, stop the cooking by adding the vinegar. Let the vinegar evaporate and set up.

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