Add the Spareribs with Helvetic Barbeque Sauce to about 3-4 tablespoons per kg in vacuum bags. Vacuum and leave to be pulled in the refrigerator for about 24 hours or freeze for later use.
Place the bags in the perforated cooking container, place in the cold cooking chamber and cook at 65 – 80 C for 8 hrs in the steamer or sous vide cooker.
After cooking, cut the bags, place spare ribs in an oven solid bowl, boil the liquid from the bag and about 2-3 tbsp Helvetic Barbeque sauce in a frying pan.
To coat the spare ribs, slide into the oven preheated to 230°C with hot air and sprinkle again with the syrup after 10 minutes.
After another 10 minutes, remove the spare ribs from the oven and serve.