Indulge in the culinary bliss of our succulent and tender sous vide pork ribs, guaranteed to leave you craving for more. These ribs are a result of a 24-hour cooking process, ensuring maximum tenderness and a delectable fall-off-the-bone experience. Coated in a smoky dry rub, cooked using the sous vide technique, slathered with BBQ sauce, and finally grilled to perfection, these ribs are a true labor of love.
The Ultimate Rib Experience
Prepare yourself for a truly exceptional dining experience with our sous vide ribs. These ribs are so tender that they literally fall off the bone as soon as you touch them. We understand that there’s an ongoing debate about the best way to cook baby back ribs. Some prefer them smoked, others grilled, and some even baked. However, we firmly believe that the ultimate way to enjoy ribs is through the sous vide method, especially when cooked for a full 24 hours.
If you’re new to sous vide cooking, don’t worry. We’ve got you covered with our comprehensive Guide to Sous Vide that offers valuable tips and tricks to make your cooking experience a breeze.
Why 24 Hours?
Yes, you read that right. This recipe requires a 24-hour cooking time. But trust us, it’s well worth the wait. Cooking your ribs in a perfectly heated water bath for such an extended period ensures two things:
- Perfect medium cook: With sous vide, there’s no need to fret about overcooking or undercooking your ribs. The 24-hour cooking time guarantees a flawless result every time.
- Unmatched tenderness: Nothing is worse than chewy ribs. But fret not, these ribs are perfectly tender, ensuring an unforgettable dining experience.
To achieve truly flavorsome sous vide ribs, it’s crucial to focus on three key aspects: meat flavoring, sous vide cook time, and a final touch of grilling or broiling to caramelize the BBQ sauce.
Choosing the Right Ribs
To create these mouthwatering sous vide ribs, start by purchasing a full rack of pork ribs. You can find them at most grocery stores in the butcher section.
Step 1: Membrane Removal + Rub
Begin by preparing your pork ribs. Take the rack of ribs out of its packaging and place it on a cutting board or baking sheet. Use a knife to effortlessly remove the white membrane from the backside of the ribs. This step ensures easier eating and adds to the overall culinary experience.
Next, let’s focus on creating a delicious spice rub. Our preferred choice is a balanced dry rub specifically designed for pork. However, if you desire a smokier flavor, consider adding some paprika to the mix.
So why is it essential to dry rub your ribs before cooking them sous vide?
- Enhanced flavor: The spice rub infuses the meat with incredible flavors.
- Tenderization: The salt and sugar in the dry rub act as tenderizers during the sous vide cooking process.
Don’t forget to save a quarter cup of your dry rub for the final step of the recipe.
Step 2: Packaging and Sealing
After generously applying the dry rub, it’s time to seal the ribs in an airtight bag before submerging them in a water bath for the next 24 hours. As the ribs will be submerged, it’s crucial to ensure no water can get in or out of the bag. While a Food Saver bag and machine work perfectly for this, a regular Ziploc bag will suffice. Simply place the ribs in the bag, remove as much air as possible, and seal it securely. If needed, a large Stasher bag can also be used, although you may need to cut the rack of ribs into smaller sections.
Step 3: Water Bath + Cook Time
With the ribs securely sealed, it’s time to immerse them in the sous vide water bath. We recommend maintaining a temperature of 152ºF, as we’ve found this to be the perfect setting for our sous vide ribs. While ribs can be safely eaten once they reach an internal temperature of 145ºF, the slightly higher temperature ensures further breakdown of the meat and maximum tenderness.
Throughout the 24-hour cooking process, there are a few tips to keep in mind:
- Tin Foil: Cover the pot with tin foil to prevent any water from evaporating.
- Regular Check-ins: Check the water level every 6-12 hours and refill as necessary to ensure the ribs remain fully submerged.
- Handy Clips: Use bag clips or clothespins to keep the bag firmly submerged by attaching them to the side of the pot.
Step 4: Grilling + Sauce
With the 24-hour cooking period complete, it’s time to add the finishing touches to your mouthwatering sous vide ribs. Preheat your grill to a scorching 450ºF to ensure a quick sear on the ribs.
Gently remove the ribs from the water bath and blot them with a paper towel to remove excess moisture. This step allows for a crispy exterior when grilling. Apply the remaining dry rub to the ribs and generously coat them with your preferred BBQ sauce.
Place the ribs on the grill, searing them on each side for approximately 5 minutes or until they develop a desirable char. It’s important to note that at this stage, the ribs are safe to consume as they’ve already been cooked at the USDA-approved temperature. The grilling step is primarily aimed at enhancing texture and caramelizing the BBQ sauce.
BBQ Sauce Recommendations
- Sweet Baby Rays
- Wee Willy’s
Your Questions Answered
- How long should I sous vide ribs? For tender and juicy ribs, we recommend a full 24-hour cooking time.
- What is the ideal sous vide temperature for ribs? The best temperature for sous vide ribs is 152ºF. The USDA states that ribs can be safely consumed when they reach an internal temperature of 145ºF.
- Preventing water bath evaporation: Covering the pot with tin foil is the easiest way to prevent water from evaporating. Alternatively, if tin foil is not available, try placing ping pong balls on the water’s surface to slow down evaporation.
Prepare yourself for a culinary adventure like no other. These delectable sous vide ribs are ready to be savored. So fire up your grill, gather your loved ones, and get ready to indulge in an unforgettable feast!
Ready to unleash your inner pitmaster? Get your ribs ready and head to Hook’d Up Bar and Grill to experience a flavor sensation like no other.