Don’t settle for less on how you have pork ribs. Make our sous vide recipe for dinner and surely you won’t make them the same 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.
Besides how we cook our ribs, we’re also making an amazing rub and sauce to add sweet notes to their smoky flavor once baked. Brush the ribs with your favorite barbecue sauce for a better flavor and a savory finish. Devour these sous vide ribs and enjoy it with the entire family!
Sous Vide Ribs Recipe
This Sous Vide Ribs Recipe gives us tender and juicy pork ribs made even more delicious with our spice-filled rub and savory sauce for a mouthwatering oven finish!
Combine the paprika, brown sugar, salt, Prague Powder, mustard seed, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes in a spice grinder. Use mortar and pestle if the grinder is not available. Reduce the dry ingredients to fine powder.
Get 3 tablespoons spice rub and combine with grated onion, ketchup, mustard, molasses, Worcestershire sauce, vinegar, and liquid smoke in a medium saucepan. Whisk to combine.
Simmer for 20 minutes or until thickened. Set aside.
In preparing the ribs, remove the papery membrane on the back of the ribs. Use a paper towel or kitchen towel to grip and pull it away in one piece.
Cut through the meat in between the ribs and divide each rack of ribs into 3 to 4 portions.
Rub all sides of the ribs with the spice rub.
Place the portions of ribs in vacuum bags individually. To avoid getting juices on the edges of the bags, fold over the top of the vacuum bag before placing the ribs. It will help the bag seal properly and tightly.
Before sealing, add liquid smoke to each bag.
Seal the bags and transfer to the refrigerator. Rest for 4 to 12 hours.
Prepare the precision cooker when ready to cook. For extra-meaty ribs, set to 145°F. For traditionally textured ribs, set to 165°F.
Place the vacuum bags with ribs in the water bath. Cover with a lid or an aluminum foil and cook for 36 hours at 145°F or for 12 hours at 165°F.
Once done, chill the vacuum bags with ribs in a bowl of ice water. Cook afterward or store in the fridge for the next 5 days.
When ready to cook, remove the ribs from vacuum bags. Carefully pat dry with paper towels.
Place the oven racks in the upper and lower-middle positions. Preheat the oven to 300°F. Position 2 rimmed baking sheets with aluminum foil. Place a wire rack on each baking sheet.
Put the ribs on racks facing up and bake for 20 minutes or until the surface is sizzling and ribs are heated through. Brush with the sauce and bring back to the oven for another 10 minutes. Brush another layer of sauce and bake for 10 minutes more or until the sauce is dried and sticky.
Brush with another layer of sauce and serve!
If a vacuum sealer machine is not available, use a resealable storage bag. Place the resealable bag with the ribs in a warm bath. It will automatically release the air inside the bag. Seal it as the air releases from the bag.
How to grill sous vide ribs:
- When grilling sous vide ribs, light ½ chimney full of charcoal until it is covered with gray ash. Pour out the ash and fix the coals on one side of the charcoal grate. Cover the grill and preheat for 5 minutes. Set half of the burners on a gas grill to medium heat setting alternately. Cover and preheat for 10 minutes. Clean the grill grates with a grill scraper. Rub an oil-dipped kitchen towel or paper towel over the grates 5 to 6 times.
- For a dry-style finish, rub the ribs with the spice rub before grilling. Transfer the ribs on the cooler side of the grill, facing up. Cover and cook for 15 minutes or until the ribs are heated through and dry. Move to the hotter side of the grill. Continue grilling with occasional flipping for 10 minutes or until the crust has formed.
- For sauced ribs finish, paint the ribs with a layer of sauce and place on the hotter side of the grill. Cover and cook for 7 minutes or until the sauce has mostly dried. Brush with another layer of sauce, cover, and cook for 5 minutes more. Glaze with more sauce before serving.
- Calcium: 174mg
- Calories: 452kcal
- Carbohydrates: 77g
- Cholesterol: 32mg
- Fat: 12g
- Fiber: 4g
- Iron: 5mg
- Potassium: 1180mg
- Protein: 11g
- Saturated Fat: 3g
- Sodium: 8593mg
- Sugar: 62g
- Vitamin A: 1034IU
- Vitamin C: 24mg
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