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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Here is why this recipe is amazing:
- 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 needed to make Sous Vide Ribs:
- 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 1/8 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 | Sous Vide Prime Rib | Sous Vide Guinness Stew | Sous Vide Beef Stroganoff | Sous Vide Beef Burgundy | Sous Vide Roast Beef | Sous Vide Beef Brisket
Sous Vide Ribs
Equipment
Ingredients
- 1 rack st. louis ribs
- 1/2 cup bbq sauce
Instructions
- Remove the silver skin from the back of 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.
- 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.
- 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
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.
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.
Nutrition
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.
Sarah Mock says
Jane,
We love ribs too. Share a picture when you make these. I love to see what people make.
Sarah
Sarah Mock says
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 says
The best sous vide ribs! Thank you!
Jane V says
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.