How to Make Tasty Sous Vide BBQ Pork Short Ribs

Sous Vide BBQ Pork Short 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.

Slide ribs into a large vacuum-seal bag; pour in liquid smoke. Remove the papery membrane on the back of the ribs, using a paper towel or kitchen towel to grip it and pulling it away in one piece. Divide each rack of ribs into three to four portions, with three to four ribs each, by cutting through the meat in between the ribs. You can cook Sous Vide BBQ Pork Short Ribs using 17 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Sous Vide BBQ Pork Short Ribs

  1. It’s 4 pounds (2 kg) of baby back pork ribs.
  2. You need 2 teaspoons of garlic powder.
  3. You need 1 teaspoon of onion powder.
  4. It’s 2 teaspoons of paprika.
  5. Prepare 2 tablespoon of salt.
  6. Prepare 1 teaspoon of cracked black pepper.
  7. Prepare 1/2 teaspoon of cumin.
  8. You need 1 teaspoon of chili or Cayenne powder.
  9. Prepare 2 tablespoons of olive oil.
  10. Prepare of For the Sauce.
  11. You need 2 cups (500 ml) of barbecue sauce.
  12. It’s 3 tablespoons of minced garlic.
  13. Prepare 2 tablespoons of olive oil.
  14. Prepare 1 tablespoon of Worcestershire sauce.
  15. It’s 1/2-1 tablespoon of cayenne pepper (optional for heat).
  16. Prepare 1 teaspoon of salt.
  17. Prepare 1 tablespoon of molasses.

The ingredient amounts are approximate, with the exception of the seasoning mix. Make as many ribs as you like. Ribs are traditionally slow-cooked in a smoker in order to get their copious amounts of connective tissue to convert to gelatin, turning the tough ribs tender. The rate at which this conversion takes place is a function of temperature and time; The lower the temperature, the longer it takes.

Sous Vide BBQ Pork Short Ribs instructions

  1. Peel off tough membrane that covers the underside/bony side of the ribs.
  2. Combine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Marinate overnight.
  3. Smoking Gun for 10mins.
  4. Sous vide 21 hours at 65C.
  5. Spread the tops of the ribs with the barbecue sauce mixture..
  6. Oven temperature to 460°F (240°C). Return ribs to the oven, uncovered, and bake for a further 10 minutes. Change oven settings to broil (or grill) on medium-high heat to lightly char and caramelise the edges (about 3 minutes)..

At the same time, the lower the temperature, the more internal moisture the ribs will retain as they cook. Perfecting any recipe is a challenge for me. I am, shall we say, a little obsessive with my testing. 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. I love to cook sous vide, the high tech alternative to braising, and tough cuts of meat (like beef short-ribs) is where sous vide cooking really shines.