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.
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🥰 Why this 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 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.
Frequently asked questions, answers and tips:
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.
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.
Yes you can! One technique is to rub a dry rub into all sides of your ribs before you cook them sous vide.
If you do not have a smoker you and still want the delicious smoky flavor to these ribs add 4 drops or â…› teaspoon of your favorite liquid smoke to the bag before sealing the and cooking the ribs.
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 Beef Recipes
- Sous Vide Beef Tenderloin - Edge-to-edge consistent doneness, with no chance of overcooking, will take the fear out of cooking this expensive cut of beef.
- Sous Vide Prime Rib - Herb crust surrounds the most succulent and juicy roast beef, cooked to your desired doneness.
- Sous Vide Guinness Stew - Full of deep, rich comforting flavors the Guinness Beer is the star of this tender beef stew.
- Sous Vide Beef Stroganoff - fall apart in your mouth beef while maintaining a medium rare center to the steak bites. The stroganoff sauce is creamy, silky and full of layers of flavor.
- Sous Vide Beef Burgundy - Combining the techniques and flavors of a traditional beef burgundy with the advanced technology of sous vide cooking will make you change the way you cook beef burgundy forever.
- Sous Vide Roast Beef -the most delicious roast beef turning an inexpensive cut of beef into a memorable meal.
- Sous Vide Beef Brisket -take the guesswork out of achieving the perfect brisket. Finish the brisket on your grill, smoker or in the oven for the flavorful, deep-colored bark that you love.
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Sous Vide Ribs
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Ingredients
- 1 rack st. louis ribs
- ½ cup 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 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.
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.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Jake B
I use Charcoal Grill.
Jake B
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.
Sarah Mock
Jane,
We love ribs too. Share a picture when you make these. I love to see what people make.
Sarah
Sarah Mock
Jaclyn,
Thank you! I think so too. If you love these be sure to try my short ribs. AH-mazing! https://www.savoringthegood.com/sous-vide-short-ribs/
Jaclyn
The best sous vide ribs! Thank you!
Jane V
This looks absolutely amazing! I've been making ribs more and more as the family's enjoying them. Can't wait to try your recipe! Thank you for sharing.