Fabulous Tender Pork Ribs Sous Vide Style Recipes

SOUS VIDE PORK BACK RIBS

Steps:

• Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 155 degrees F (68°C).
• Combine brown sugar, kosher salt, smoked paprika, cumin, and cayenne in a small bowl; mix well. Remove rough membranes from the ribs and cut each rack into thirds. Rub spice mixture onto the fleshy side of the meat. Place each rack into a plastic bag and seal.
• Once water temperature has reached 155 degrees F (68°C), submerge both bags in the water. Open the seal of the bags and allow any air to escape. Reseal. Make sure bags are completely submerged. Cover pot with aluminum foil so steam does not escape.
• Set the timer for 24 hours, checking water level occasionally. Add more water of the same temperature water if necessary.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Remove ribs from the bags and pat dry. Place ribs on the prepared baking sheet and brush with barbecue sauce.
• Broil for 4 minutes. Remove ribs from the oven, brush with more BBQ sauce, and broil until sauce starts to caramelize, about 3 more minutes.

FABULOUS TENDER PORK RIBS - SOUS VIDE STYLE

Steps:

• Preheat the SousVide Supreme to 138F/57°C You can cheat an put them in early because the temperature will drop when you add the ribs. It will come back up to temperature in no time.
• Make Recipe#390416 combining all the dry spice ingredients listed above. You won't use it all. I always quadruple the recipe and store the extra for future use.
• Cut the ribs into sections. I cut into 3-4 bones per section.
• Season both sides of the ribs with the rub mixture. No need to season too heavily as the flavors will be enhanced with this method of cooking. Just a light to moderate dusting. Using your hands, pat the spices into the ribs.
• Put each section into individual vacuum seal bag, removing all the air and sealing. Alternately, arrange the rib sections side by side in the bags and seal DO NOT stack the rib sections in the bag.
• Note: All the air must be removed from the bags to insure the packages are submerged for proper cooking.
• Place bags in the preheated water bath. If you have a rack for your Sous Vide, all the better, if not, do not let them nest. Make sure water passes in between each bag.
• Submerge the pouch(es) in the water oven and cook for a minimum of 24 hours up to a maximum of 48 hours. They will not over cook after 24 hours, really!
• At this point, they are fully cooked. You may cool and refrigerate for several days) or freeze the ribs for future consumption. If you refrigerate them bring to room temperature before grilling. Please note, warming on the grill will take longer because they are hot from the water bath. Note: I have tried cooking & refrigerating for later use.
• Fire up the grill!
• Remove from the pouches from the water bath.
• From this point, finish off the ribs as you normally do.
• Sear the surface of the ribs on the grill, or under the broiler. About 1-2 minutes per side.
• Slather on your favorite BBQ sauce, grilling to achieve caramelization of the sauce.
• Serve & enjoy!

BBQ COUNTRY-STYLE PORK RIBS - SOUS VIDE

Steps:

• Mix salt and sugar together in a small bowl. Sprinkle all over ribs. Coat with red pepper flakes, five-spice powder, and black pepper. Slide ribs into a large vacuum-seal bag; pour in liquid smoke. Seal.
• Immerse bag in a heat-proof container of water with a sous vide cooker. Set temperature to 140 degrees F (60 degrees C); cook for 8 hours.
• Preheat oven to 450 degrees F (230 degrees C). Set oven rack about 6 inches from the heat source and turn on the broiler. Place a wire rack on top of a baking sheet.
• Pull ribs out of the bag; spread onto the prepared baking sheet and brush with barbeque sauce.
• Bake in the preheated oven until bubbly, 4 to 5 minutes. Flip and continue baking until other side bubbles, 2 to 3 minutes more.

SARASOTA'S PORK BABY BACK RIBS

Steps:

• Ribs and Rub -- The night before you plan to cook these, I mix all the ingredients in a small bowl and then RUB THE RIBS. Just rub them up, on both sides. Wrap in plastic wrap and put 2 ribs in each of the aluminum tins. Refrigerate over night.
• Baking the Ribs -- The next day, In the same aluminum pans, just remove the saran wrap, cut each of the racks in half to make them easier to handle, and put the ribs in the pan. Add the beer (1 beer per pan), 1 tablespoon cider vinegar per pan, bay leaf (1 bay leaf per pan) and cover with foil.
• Cook covered with foil for 2 1/2 hours at 350. Now I check at 2 hours because you don't want them falling apart before you grill them. I have had some take 2 hours -- so just after 1 1/2 hours, take a peek. You want a knife to go in easy but not falling apart. You should be able to pick up the half rack easily but they still should be very tender.
• Grilling -- Remove from the oven and take to the grill. Place on a medium grill and grill one side for 3-4 minutes then flip. Then time to sauce up. Sauce each side and flip a couple of times and that is all you need. I like to put enough sauce on for flavor, but I also like my sauce to dry a bit so they are not they messy to eat. It you don't have a grill you can finish in the oven on high heat 450 for just a few minutes too. But the grill is what makes these.
• I usually cut the ribs in two and serve family style. The meat falls off the bone and great flavor.
• Sauce, everyone has their favorites -- I like my own bourbon sauce, but I won't get in a BBQ battle. Just use your favorite. There are way too many. I happen to love a spicy store bought then mixed with a little bourbon and some smoky chipotles for a great easy sauce.