BRAISED BLACK BEANS SHORT RIBS
Kumu Hula Nani Lim Yap joins Lanai Tabura to make of her family's home-style favorites including a bok choy stir fry, sweet potato crab salad and braised black bean spare ribs.
Short Ribs (thick cut with bone in)
3 tablespoons fermented black bean with garlic paste
1 tablespoon fresh garlic, minced
2 tablespoons honey
3 tablespoons Aloha Shoyu
1 teaspoon salt
3 stalks green onion, chopped
sous vide machine*
1 gallon ziploc bag
large foil pan
Place black beans into a bowl. Chop garlic to make 1 teaspoon and add to black bean mixture. Add honey and Aloha Shoyu to black bean mixture and mix well. Allow mixture to sit for at least 1 hour to allow all the flavors to meld together into a nice sauce.
Check for taste to make sure it is sweet and balanced and that honey has melted. Salt Short Ribs in a large pan. Add the black bean sauce into the pan onto the short ribs and mix well to make sure the ribs are covered with the sauce. Cover pan with foil and refrigerate for 4 hours or overnight.
Fill large pot with water and place the Sous Vide Machine into water. The machine should be set to 165 degrees. Let the machine heat the water to temperature. The machine will beep when ready. Take the short ribs from the fridge and place in Ziploc bag. Do an immerssion method with the bag in water to release as much air from the ziploc bag. Once the Sous vide machine is ready, place the bag into water and clip the top of the bag to the side of the pot. Let it sous vide until done.
When complete, place the bag into a pan and let it rest for a few minutes. When ready take short ribs out to the bag and place in pan. Cut the ribs into bit size pieces and place on plate. The balance of sauce can be mixed with more Aloha Shoyu and brushed on the top of the short ribs. Take the kitchen torch and brown the top of the short rib to give it crisp, carmelized finish. Place onto serving plate and sprinkle with finely chopped green onions.
*If you don't have a sous vide machine, you can simply boil ribs in a pot of water for about 60 minutes, pat dry and finish on grill basting black bean sauce every 20 minutes until ribs are golden brown and tender.