Ingredients
10
- 2 racks of Iberico spare ribs
- 100 grams of Bresc pork marinade
- 1 litre of tempura batter
- 100 grams of Alioli limón
Used bresc products
Ingredients
Preparation method
Clean the spare ribs and vacuum seal them together with the marinade. Cook the spare ribs sous vide at 65°C for 24 hours. Allow to cool and separate the ribs from each other. Dip the ribs in the tempura batter and deep fry until golden brown and crispy. Serve with the alioli.
Related themes
Tags
PS in foodservice