Sous vide ribs take much longer to cook than traditional rib methods. They’re succulent, tender, and melt-in-your-mouth delicious. But are they really worth it? Is there a discernible difference in taste and texture?
- 2 pounds (0.91kg) baby back ribs or St Louis-style ribs 1 rack of ribs
- 2 tablespoons paprika
- 2 tablespoons brown sugar
- 1 tablespoons kosher salt
- 1 tablespoons oregano
- 1 teaspoon mustard powder
- 1/2 teaspoon EACH – garlic powder, onion powder, chili powder
- 1/2 cup (118ml) ketchup
- 1/3 cup (75g) brown sugar
- 4 teaspoon cider vinegar
- 4 teaspoon Worcestershire sauce
- 4 teaspoon Dijon mustard
- 3/4 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- PREPARE SOUS VIDE WATER BATH: Fill a large pot or container 3/4 full of water. To speed up the heating process, I use hot water from the faucet. Set the immersion circulator temperature to 150F/65.6C and allow the water to heat to that temperature. See Note 1 for additional sous vide times and temperatures.
- PREPARE BACK RIBS: Slide the tip of a knife under the skin at the small end of the rack to remove the silver skin (white membrane) on the back of the ribs. Loosen the skin from the bone, then peel the skin off the entire rib with a paper towel. Hopefully, it will peel away in one large sheet. Here’s a video demonstration of how to remove silver skin from ribs.
- Cut the rack into 2-3 pieces horizontally. Rub generously on both sides of each piece. To create a flap for vacuum sealing, fold back the top of the vacuum seal bag about an inch (this ensures no food touches the top of the bag where it gets sealed). Place ribs in bag – as many rib portions as will fit in a single layer in the bag, ensuring no overlap. Unfold the flap and vacuum seal the bag with a vacuum sealer.
- SOUS VIDE RIBS: When the water bath temperature reaches 165F/65.6C, submerge the bag containing the ribs in the sous vide bath. Cook for 15-20 hours, covered. (See Note 1 for alternate times and temperatures.)
- MAKE THE BBQ SAUCE: In a mixing bowl, combine all of the BBQ sauce ingredients. To combine, mix everything together thoroughly. Use a good bottled BBQ sauce as a shortcut.
- FINISH THE RIBS: Remove the ribs from the water bath. (At this point, the ribs can be cooled and refrigerated to be finished in the next two days.) Take the ribs out of the bags. Juices should be discarded.
To grill, first clean and oil the grill. Preheat the grill to medium-high. Brush both sides of the ribs with the sauce. Grill for 2-3 minutes per side, adding more sauce as needed.
To broil, line a baking sheet with aluminum foil. Preheat the broiler and position the oven grill 6 inches above the top of the oven/broiler. Brush the sauce over the ribs (meaty side down) in the pan. Broil for about 2-3 minutes. Turn the ribs over. Brush the sauce on top of the ribs. Broil for an additional 2-3 minutes. Pour any remaining sauce over the BBQ ribs. Serve cut into serving pieces.
- Category: Pork
- Method: Sous Vide
- Cuisine: American
- Serving Size: 2 servings
- Calories: 947mg
- Sugar: 63g
- Sodium: 4545mg
- Fat: 49g
- Saturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 73g
- Fiber: 5g
- Protein: 57g
- Cholesterol: 197mg
Keywords: Sous vide recipe, sous vide pork ribs, pork ribs recipe, sous vide pork ribs recipe