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Baby Back Ribs Sous-Vide

Baby back ribs, dry rub (salt, sugar and spices), then 12 hours at 150F, then cooled down, then made a glaze from the juices + sugar, then under the broiler till the glaze caramelized.

Served with potatoes sauteed in duck fat with garlic and rosemary.

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Taken on August 22, 2010