• 1 white pork rib
  • 1 red onion
  • 4 cloves of garlic
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 orange
  • 50 g of Coca Cola
  • 30 g of annatto
  • 5 g of oregano
  • 5 g of paprika
  • 3 g of black pepper
  • 5 g of garlic powder
  • 20 g of vinegar
  • 20 g of olive oil
  • 1 tomato
  • Half a spring onion
  • Coriander

To prepare these marinated rib bites, start by removing the membrane from the bone of the ribs. Then, cut the ribs into pieces so that they fit into a vacuum bag. Make a rub with the annatto, the oregano, the paprika, the black pepper, the garlic powder the vinegar and the oil. Rub the mixture over the ribs and place in a vacuum bag. Leave in the chamber for 8 hours.

Take the ribs out after 8 hours, remove any excess marinade and place in another bag. Add the Coca Cola into the new bag with the ribs, having previously removed the gas, along with the orange, cut into quarters and slightly squeezed, the red onion in quarters, the cinnamon, the bay leaves and the garlic. Vacuum package this mixture and place into the SmartVide sous-vide cooker at 70ºC for 10 hours.

Once the 10 hours have passed, remove the ribs from the bag, strain the juice and reduce slightly. Make a “pico de gallo” (fresh salsa) with the tomato, the spring onion, the coriander, the salt, the vinegar and a dash of oil.

To finish, place the ribs under the grill to brown while glazing with the juice. Then, remove the bones and place directly on a tortilla with a dash of juice. Finish by adding the “pico de gallo” and a dash of lime.

Tacos de costillas adobadas
Marinated rib bites

In this recipe, the sous-vide technique helps to concentrate and enhance the flavours and aromas of the product. It also ensures optimal and even cooking.

Notes from the chef