Serves 2 (full ingredients list below)
Though this recipe is hearty, it is not heavy - perfect for the upcoming Fall months. In addition, sweet potato fries baked in olive oil are a healthier alternative to your typical deep-fried French fries - and this variation of coleslaw gives you a flavorful alternative in taste and texture to your average slaw, with the added superfood benefits of spinach. Enjoy making these sous vide pork short ribs with sweet potato fries and "coleslaw" with your Anova Precision Cooker.
To start, brown the layer of skin on the top of the short rib (only the skin) in a pan, then set your Anova sous vide machine to 85C for 12-24 hours (24 for extra tenderness and flakiness). Place the two short ribs into two vacuum- or zipper-seal bags, each with one tablespoon of your favourite barbecue sauce in it, seal, and put into the water bath.
When you’ve got 10 minutes to go before the short ribs are ready, lay out the sweet potato fries on a baking tray, drizzle just enough olive oil to cover them and sprinkle on salt, pepper, paprika and garlic powder. Toss the fries in the oil and seasoning to coat. Lay the fries out so they aren’t touching and then bake in an oven preheated to 230C for 20 minutes (turning them a few times during to ensure they’re cooked evenly).
Prepare your coleslaw by whisking together the mayonnaise, Dijon mustard and lemon juice with a fork. Then toss the pre-sliced ingredients in the dressing and set aside.
When the sweet potato fries have 10 minutes left to go, take out the short ribs and place them on a baking tray skin-side up. When the 10 minutes are up, take out the sweet potato fries and leave to cool. Then whack up the temperature on your oven to the maximum and cook the short ribs for 10 further minutes to really crisp up the skin.
Taste the sweet potato fries to see if you need to add more salt, and then them plate them up along with the coleslaw and a small bowl or ramekin of your favorite barbecue sauce for dipping. When the short ribs are done, place them on the plate and you’re all set!
Pork Short Ribs with Sweet Potato Fries and ‘Coleslaw’
- 2 pork short ribs
- 4 tablespoons of your favorite barbecue sauce
- 2 sweet potatoes, peeled and sliced into fries (¼ inch x ¼ inch thick)
- Olive oil
- Garlic powder
- Salt and pepper
- 1 tomato, halved then thinly sliced
- ½ a small red onion, thinly sliced
- 2 handfuls of spinach, thinly sliced
- 2 baby cucumbers, thinly sliced
- 2 pickles, thinly sliced
- 1 tablespoon whole-egg mayonnaise
- 1 tsp Dijon mustard
- Juice of half a lemon