Sous vide ribs cooked for 24 hours and then finished on the smoker or grill will make the best pork ribs you have ever had. These ribs are meaty yet tender and fall off the bone just by touching them.
🥰 Why this sous vide pork ribs recipe works
- Sous vide will cook the ribs at a precise temperature for an extended period of time. The sous vide bag will contain moisture, keeping the meat tender.
- Get the bark and smoke of a traditional smoked rib without drying out the ribs.
- This is a mostly hands-off cooking technique that will give you the most tender ribs.
- Cook sous vide pork ribs ahead and then finish off when you are ready to eat. A great make ahead meal.
Ingredients:
- Pork ribs - I am using St. Louis ribs.
- BBQ sauce - use your favorite brand or recipe
How to make Sous Vide Ribs
- Prepare the ribs: Remove the silver skin from the back of the ribs.
- Bag up and seal the ribs: if you don't have a roll of vac and seal bags, cut between the ribs to make smaller potions that will fit into a gallon bag.
- Sous Vide the ribs: Place the ribs into a sous vide water bath set at 155 F and cook for 24 hours.
- Prepare the sauce: for added flavor, add the purge, or liquid in the bag, to the BBQ sauce that you will be basting the ribs with.
- Finish the ribs: Heat your smoker grill to 225 and smoke the ribs for one hour. After an hour lightly baste the ribs with the bbq sauce. Close the lid and smoke for an additional 15 minutes.
- Continue to baste the ribs every 15 minutes allowing the bark to form in between each basting.
- Ribs are done when the internal temp reaches 170 but I let mine go to 190.
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ANOVA
This third generation sous vide circulator includes dual-band WiFi and a two-line touchscreen display.
What's the ideal time and temperature for sous vide ribs?
The ideal cook time and temperature for succulent sous vide bbq ribs are 24 hours at 155°F.
Can I use any kind of ribs in sous vide cooking?
Yes, you can use any type of ribs such as spare ribs in sous vide cooking as it helps tenderize the meatier cuts, resulting in more flavorful ribs.
Frequently asked questions, answers and tips:
What is silver skin and how do I remove it?
Silver skin is white, sometimes with a blue/silver sheen, papery membrane on the back of the ribs. Start by using a small sharp knife to loosen it from the meat and then use a paper towel or clean dish towel to pull it off in a sheet.
Do I need to remove the flap or the sternum of the St. Louis Ribs?
You are welcome to remove the flap (tip) or the sternum (opposite the bone cut) but I am fine with sous vide and smoking those parts as part of the rack of ribs. Usually those are removed for ascetics. My family will eat them so I will cook them.
Can I add a rub to my baby back ribs before I sous vide them?
Yes you can! One technique is to rub a dry rub into all sides of your ribs before you cook them sous vide.
Can I use liquid smoke?
If you do not have a smoker you and still want the delicious smoky flavor to these ribs add 4 drops or ⅛ teaspoon of your favorite liquid smoke to the bag before sealing the and cooking the ribs.
How to finish sous vide ribs in the oven
- Preheat oven to 300°F / 150°C. Line two rimmed baking sheets with aluminum foil and place a wire rack in each.
- Divide ribs evenly on baking sheets, facing up. Transfer ribs to oven and cook until the ribs are heated through, about 20 minutes.
- Brush ribs with sauce and return to oven for 15 minutes. Remove from oven, brush with another thin layer of sauce, and return to oven until it is dried and sticky, about 15 minutes longer. Prepeat until the ribs reach an internal temperature of 170-190 F.
- Remove ribs from oven, paint with one last layer of sauce, and serve, passing extra sauce at the table.
🍽️ More Sous Vide Pork Recipes
- How to Cook Sous Vide Boneless Pork Chop Recipe
- Sous Vide Bacon Recipe
- Sous Vide Pork And Sauerkraut Recipe
- Sous Vide Pork Shoulder (Fall-Apart Pulled Pork in 24 Hours)
Ingredients
- 1 rack (1 rack) st. louis ribs
- ½ Cup (143 Gram) bbq sauce
Instructions
- Remove the silver skin from the back of the ribs.1 rack st. louis ribs
- If you don't have a roll of vac and seal bags, cut between the ribs to make smaller potions that will fit into a gallon bag.
- Place the ribs into a sous vide water bath set at 155 F and cook for 24 hours. basting liquid for ribs
- For added flavor, add the purge, or liquid in the bag, to the BBQ sauce that you will be basting the ribs with.
- Heat your smoker grill to 225 and smoke the ribs for one hour. After an hour lightly baste the ribs with the bbq sauce. Close the lid and smoke for an additional 15 minutes.½ Cup (143 Gram) bbq sauce
- Continue to baste the ribs every 15 minutes allowing the bark to form in between each basting.
- Ribs are done when the internal temp reaches 170 but I let mine go to 190.
Nutrition
Notes
- Preheat oven to 300°F / 150°C. Line two rimmed baking sheets with aluminum foil and place a wire rack in each.
- Divide ribs evenly on baking sheets, facing up. Transfer ribs to oven and cook until the ribs are heated through about 20 minutes.
- Brush ribs with sauce and return to oven for 15 minutes. Remove from oven, brush with another thin layer of sauce, and return to oven until it is dried and sticky, about 15 minutes longer. Prepeat until the ribs reach an internal temperature of 170-190 F.
- Remove ribs from oven, paint with one last layer of sauce, and serve, passing extra sauce at the table.
Jake B says
I use Charcoal Grill.
Jake B says
There is no other Spare Rib Recipe anywhere that compares.
-I've Cooked my ribs at 155 degrees for over five years now. I pull them at 22 hours, and they melt in your mouth tender.
I don't do the Smoker; it's not necessary.
But, I fire up my BBQ grill, extra hot with the Grill super low, and cook them for a few minutes turning quickly.
Note: After removing them from the Sous Vide, cool them down first. Slather BBQ sauce or dry rub you like, the grill-em.