Pork belly ribs
Wash and pat dry the pork belly ribs. Brush them with olive oil and then add salt and pepper. In our case we used a sous vide machine so we put the meat in a plastic bag and vacuumed it. Set the sous vide temperature 70 Celsius and let the meat in the water bath for 4 hours & 30 min. If you don't have a sous vide machine you can wrap the meat in baking sheet and slow roast it for 4 hours at 107 Celsius. After the meat is ready, using either of the above mentioned ways, take it out and pat dry with some paper towel. Preheat the oven to 220 Celsius. Mix the petimezi, liquid smoke, balsamic vinegar and lemon and brush the meat thoroughly with the mixture. Take the rub and evenly apply it all over the meat. Put the meat in the oven at 220 Celsius for 5 min. When the meat has a dark brown coloured crust, take it out of the oven let it rest for 10 minutes. Cut it and serve it with petimezi for dipping! Enjoy!