Don’t settle for less when having pork ribs. Make our sous vide ribs for dinner and you surely won’t make them in any other way ever again! Sous vide is a method of cooking where you place the meat inside a vacuum bag and soak it in a warm bath for hours, keeping its juices for extra tender and juicy meat. It is known as the only cooking method that will give you perfectly cooked food, regardless of what you’re making. Serve these perfect sous vide St Louis ribs with everyone’s favorite side dishes such as mashed potatoes and grilled corn.
Tips on How To Make Sous Vide Ribs
Apart from how we cook these unique ribs, we’re also showing you how to make an amazing rub and sauce to add sweet notes to their smoky flavor once baked. Brush the ribs with your favorite barbecue sauce for better flavor and a savory finish. Indulge in these ribs with the entire family after reading our tips below.
- Spice rubs are preferred when making these ribs. Apart from adding a ton of flavor to the meat, the sugar and salt help make it much softer during the sous vide cooking process.
- Allot enough preparation time. Using a sous vide takes several hours, and sometimes even up to 3 days. Plan ahead of time for when you want to make your sous vide ribs.
- Make sure to cover the pot or container you’re using during the cooking process. You can use any cover that fits, or even aluminum foil. Since the cooking time takes hours, it’s essential to cover your pot so that the water doesn’t evaporate.
- Check on the water from time to time. We recommend that you check on your ribs every 4 hours to be sure that water hasn’t evaporated. In case it has, pour hot water into your pot until the ribs are back underwater.
How To Make Perfectly Grilled Sous Vide Ribs
This recipe gives us pork ribs made even more delicious by our spice-filled rub and savory sauce, which also creates a mouthwatering finish. These ribs have a lovely brown crust, a savory glaze and extremely tender meat.
Ingredients
For Spice Rub:
- ⅓ cup paprika
- ⅓ cup dark brown sugar
- ¼ cup kosher salt
- 2 tbsp mustard seed, crushed
- 1 tsp black pepper, freshly ground
- 2 tbsp garlic powder, granulated
- 1 tbsp dried oregano
- 1 tbsp whole coriander seed, crushed
- 1 tsp red pepper flakes
For Sauce:
- 1 yellow onion, medium, grated
- 1½ cups ketchup
- 2 tbsp spicy brown mustard
- ⅓ cup dark molasses
- ¼ cup worcestershire sauce
- ¼ cup apple cider vinegar
- ¾ tsp liquid smoke, Wright's or Colgin, hickory flavor
For Ribs:
- 2 lbs pork ribs, whole rack, St. Louis–cut, roughly 11 to 14 bones each
- ¾ tsp liquid smoke, Wright's or Colgin, hickory flavor
Instructions
Spice Rub:
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Combine all herbs and spices together and grind them up to make a spice rub.
Sauce:
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Combine all ingredients for the sauce and add 3 tablespoons of the spice rub. Place in a saucepan and mix.
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Simmer on medium heat for 20 minutes or until thickened. Set aside.
Pork Ribs:
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Process the ribs first and remove any silver skin and excess fat.
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Slice through the ribs to make 3 to 4 portions.
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Using the spice rub, cover all sides of the ribs. Then, place each piece in ziploc or vacuum bags.
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Once the bags are sealed, place them in the chiller for 12 hours.
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Set your precision cooker to 165 degrees F and preheat until the water comes to exact temperature.
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Place the ribs with the plastic bags in the water bath. Cover with foil or appropriate sized lid.
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Cook for 12 hours.
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After, take the ribs out of the bags and chill in a bowl of ice water.
How to Grill Sous Vide Ribs:
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Preheat your grill for 20 minutes at minimum. Place aluminum foil on grill grates.
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Brush ribs with sauce and place them on the grill. Use the cover and cook ribs for 7 minutes or until sauce has become sticky.
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Uncover, baste with sauce again, cover and cook for another 5 minutes.
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Take ribs out and let them rest for 10 minutes.
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Brush with sauce once more and serve. Enjoy!
Nutrition
- Sugar: 62g
- :
- Calcium: 197mg
- Calories: 779kcal
- Carbohydrates: 76g
- Cholesterol: 127mg
- Fat: 40g
- Fiber: 4g
- Iron: 6mg
- Monounsaturated Fat: 15g
- Polyunsaturated Fat: 7g
- Potassium: 1466mg
- Protein: 29g
- Saturated Fat: 12g
- Sodium: 8306mg
- Trans Fat: 1g
- Vitamin A: 1044IU
- Vitamin C: 25mg
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Frequently Asked Questions
What is the difference between St. Louis ribs and regular ribs?
Compared to spare ribs, St. Louis-style ribs form an almost symmetrical rectangular shape. It’s also meatier and fattier than baby back ribs. The cooking time is not as long as spare ribs because they’re smaller.
Why do ribs take so long to sous vide?
Ribs take a long time to cook using a sous vide due to the low cooking temperature of the water. The lower the temperature, the longer it takes to break down fat, collagen and tissues of the meat.
Conclusion
These ribs are rubbed with a smoky dry rub, cooked in a sous vide bath for 12 hours, covered with BBQ sauce, and finally grilled for a perfect finish. Ribs are the life of a BBQ party. What more when your friends and family get to eat sous vide ribs? Say goodbye to the ordinary ribs, and say hello to these fall-off-the-bone, incredibly flavorful soft ribs.Have your own special recipe to share? Submit Your Recipe Today!
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