Ribs sous vide for 24 hours in hoisin. Finished on the grill with an aged soy, pear & ginger bbq sauce.

BBQ Sauce:

1/2 cup aged soy sauce

1/2 cup water

2/3 cup brown sugar

1 puréed pear

2 cloves garlic

1/2 tsp ground ginger

1 1/2 tsp apple cider vinegar

1/2 tsp sesame oil

1 tbsp water

1 tbsp corn starch

Mix first 7 ingredients together in a sauce pot & bring to a boil on medium. Turn down and simmer for approx 15 mins until sauce reduces & thickens.

Mix corn starch and water and add to sauce. Cook for 2-3 mins until thickened. Remove from heat and add sesame oil.