Sous vide ribs. Whether you want to call them barbecue or not, these ribs are smoky, tender, and delicious. [Photographs: J. Kenji López-Alt] I was a skeptic at first, but I'm going to say it now: When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better. Not only that, but they're far more replicable (no weather or wind or uneven heat from coals to deal with.
If I'm willing to fire up the smoker, then there are any number of traditional recipes out there that don't necessarily require sous vide for great results. Wonderfully meaty back ribs are the perfect protein to cook in the sous vide. The end result is moist and extremely tender ribs that don't disintegrate when picked up. You can cook Sous vide ribs using 2 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Sous vide ribs
- You need of St. Louis or spare ribs.
- Prepare of Spice rub.
Just take the food directly from the fridge, repackage it (unless you know the bag is sous vide safe) and let the sous vide work its magic. Generally the only thing you'll need to adjust is the cook time. Perfecting any recipe is a challenge for me. I am, shall we say, a little obsessive with my testing.
Sous vide ribs step by step
- Cut ribs into sections. Remove skin. Rub in spices. Vacuum seal and leave in refrigerator overnight..
- Put ribs in water bath at 145 Fahrenheit for 24-36 hours..
- Pat dry and bake in the oven at 350 Fahrenheit for forty minutes..
Perfecting a recipe like sous vide barbecue-style pork ribs, where there's not only dozens of variables (temperature, time, cut of pork, the rub, the sauce, smoking, grilling, etc.), but also a huge built-in expectations (barbecue-lovers are the most exacting crowd around), is an even bigger. Recipe for Fall Off the Bone Tender Sous Vide Baby Back Ribs with tips, tricks and techniques for achieving super tender baby back ribs using a sous vide cooker. Finished on the grill for a smoky finish without babysitting a smoker all day. I wanted to sous vide a rack of baby back ribs – they were on special at my local grocery store, and I've been meaning to try pork ribs sous vide. Use sous vide as a precise version of low and slow barbecue.