Sous Vide Baby Back Ribs

close up sliced baby back ribs square feature

Sous Vide is the no sweat answer to perfectly cooked ribs that are extra meat, juicy, and full of great barbecue flavor.

Course Barbecue, Dinner, Main Course, Main Dish

Cuisine American, American Classic

Prep Time 15

Cook Time 1

Browning 20

Total Time 1 35

Servings Servings

Calories 282kcal

Author Diana Reis

Equipment

Vacuum Bags
Vacuum Sealer

Ingredients

1 Slab Baby Back Pork Ribs cut in half
1 Cup Barbecue Sauce
2 Tablespoons Barbecue Rub

Instructions

Pat the rack of ribs dry with a paper towel.
Carefully, remove the silverskin from the back of the ribs. This is strong connective tissue that is hard to break down and not desirable to eat.
Cut the rack into half to have nearly even pieces.
Next place your ribs in a vacuum bag and seal. You can use the water displacement method as well.
Set up your water bath and warm with the precision cooker and place sealed meat inside.
Allow to cook for the desired time.
Next, remove the ribs from the sous vide. Let them rest in the package for at least 10 minutes.
Remove the meat from the plastic bag and pat dry with a paper towel.
Season with your favorite barbecue spice rub and use either the grill or broiler method to brown and sauce the ribs. (see below)
Cut the slabs into individual pieces by slicing through the meat between the bones.
Serve with your favorite barbecue sides and picnic salads.

Notes

Time and Temperature

Meaty 145° F for 24-30 hours

Traditional 165°F for 10-12 hours

Fall Apart 185°F for 4-6 Hours

Grill Method

Preheat a grill or grill pan and brush crates with canola oil.
Season the cooked ribs. Then, place the top side down for 2-3 minutes on the hot grill and allow grill marks to develop.
Turn 45 degrees on the same side and let brown some more to create a crosshatch pattern.
Next, turn the ribs over and brown the second side. This is a good time to brush on some sauce so that it gets warm.
Remove from the grill, cut, and serve.

Broiler Method

Preheat the oven to low broil and set the rack around 6- 8 inches from the top.
Season the cooked ribs and brush on your favorite barbecue sauce.
Place the ribs on a baking sheet and place under the broiler for 3-5 minutes.
Once the sauce starts to bubble, pull the pan out and brush again with barbecue sauce and return to the oven once more.
Leave under the broiler for an additional 3 minutes until the sauce is sticky and well adhered to the racks of ribs. Remove from the oven, cut, and serve.

Notes:

The silverskin on the back of the ribs can often just be pulled off. Make a small cut in that tissue, then hold onto it with a paper towel to help you get a good grip on it. Then, pull it off the rack.

When cooking Sous Vide for a long period of time, be sure to place a piece of foil or plastic wrap over the top of the container to prevent evaporation.

Nutrition