Place the spare ribs with Helvetic Barbeque Sauce approx. 3-4 tablespoons per kg in vacuum bags.
Vacuum-seal and leave to stand in the fridge for approx. 24 hours or freeze for later use.
Place the bags in the perforated cooking tray, place in the cold cooking space and cook at 65 – 80 C for 8 hours in a steamer or sous vide cooker.
After cooking, cut open the bags, place the spare ribs in an ovenproof dish, boil down the liquid from the bag and approx. 2-3 tbsp Helvetic Barbeque Sauce in a pan until syrupy.
Coat the spare ribs with the sauce, place in the oven preheated to 230°C with hot air and brush with the syrup again after 10 minutes.
After a further 10 minutes, remove the spare ribs from the oven and serve.
E Guete!