Per kilogram of spare-ribs:
- Simmer the spare-ribs in water at 95º C for 20-25 minutes.
- Allow the meat to cool and add Buisman caramelised sugar emulsion in a proportion of 1%.
- Mix the emulsion well into the meat and allow it to dry for 5 minutes at 100ºC for example.
- For an attractive crispy crust: steam in the combi-steamer for 5-10 minutes at 135º C and 100% steam.