Sous Vide Ribs
Sous vide ribs are tender, succulent, and even smoky without having to use a smoker. These perfectly cooked ribs are finished in the oven or grill.
- Serves: 2 persons
- 1rack pork ribs
- 1teaspoon paprika
- ½teaspoon garlic powder
- ¼cup brown sugar
- 1teaspoon chili powder
- ½teaspoon cumin
- 1teaspoon salt
- ½teaspoon ground black pepper
- 1teaspoon liquid smoke
- 1cup barbecue sauce
Step 1Gather the ingredients.
Step 2Prepare the ribs by removing the white membrane from the back and cutting off the flap meat with a sharp knife.
Step 3Cut the ribs in half so you have 2 half racks.
Step 4In a small bowl, stir together the paprika, garlic powder, brown sugar, chili powder, cumin, salt, and pepper. Divide the mixture in half.
Step 5Rub the ribs with one half of the spice mixture.
Step 6Place the ribs in a freezer plastic bag, or two if they do not fit side by side in one. Remove most of the air. Before sealing it completely, leave a corner open and drop in the liquid smoke through this small opening.
Step 7Place the immersion circulator in a large pot of water and heat to 150 to 155 F. Submerge the bag into the water until the pressure of the water removes the rest of the air in the bag. Carefully seal the unsealed corner and completely submerge the bag in the water. Cook for 24 to 36 hours.
Step 8Preheat the oven to 350 F. Remove the bag from the water and take the ribs out of the bag. Pat the ribs completely dry using paper towels.
Step 9Rub the ribs with the remaining spice mixture. Bake in the oven for 20 minutes or until they are dry to the touch and have formed a nice crust.
Step 10Brush with barbecue sauce, if desired, and slice the ribs between the bones.