Sous Vide Ribs

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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Sous Vide Ribs square image showing texture

1 2

4 servings

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

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.

Sous Vide

American