Sous Vide 48 Hour Baby Back Ribs Recipes

SOUS VIDE BABY BACK RIBS

Steps:

• Set sous vide machine to 74C/165F.
• Remove the membrane from the backside of the rack of ribs. Do this by sliding a table knife under the membrane anywhere along the rack. Lift and loosen it with the knife until you can grab it with a paper towel. Pull it off the ribs; it should peel away in one large sheet, but if it breaks, use the knife to restart at another section.
• Lightly season the rack of ribs with salt. Put the ribs in a freezer bag, and remove the air through a vacuum sealer or the displacement method. Note: the ribs may have to be cut in half to fit in to bag. Place rack of ribs in the bath, and cook for 12 hours.
• Take ribs out of the bath and pat dry with paper towel. Combine chili powder, paprika, cumin, brown sugar, pepper, salt and cayenne pepper in a small bowl, then season generously on both sides.
• Turn grill on high. Place ribs on grill, meat side down, for 5 minutes. Flip the ribs over and coat the top with your favorite BBQ sauce. After 2-3 more minutes, take the ribs off the grill and coat with BBQ sauce again. Let rest for 5 minutes, and enjoy the most tender, flavorful ribs of your life!
• Alternative instruction - If you do not have a grill, you can also finish the ribs in the oven. Set oven to 350F, and bake for 10 minutes. Take ribs out and coat the rack with your favorite BBQ sauce. Turn on broiler and place ribs back in oven for 2-3 more minutes. Take the ribs out of the oven and coat with BBQ sauce again. Let rest for 5 minutes, and enjoy!

SOUS VIDE 48 HOUR BABY BACK RIBS

Steps:

• On the bone side of the ribs, work a butter knife between the membrane and the bone, then grab with a paper towel and pull the membrane off of the ribs. (If it tears while you're pulling, work the knife under the remaining pieces and pull them off as well.) Sprinkle the ribs with the salt and pepper (or BBQ rub). Put the ribs in a single layer in a large (gallon/3.8 liter) vacuum bag and seal. Put the ribs in a sous vide water bath set to 141°F/60.5°C, and cook for 48 hours (at least 24 hours, at most 96 hours).
• Cut open the vacuum bag and remove the ribs, discarding the liquid in the bag. Pat the ribs dry with paper towels then brush with a layer of barbecue sauce. Put the ribs on a baking sheet, bone side down. Turn the broiler on your oven to high, then put the ribs under the broiler until the sauce tightens up and starts to brown, anywhere from 2 minutes to 10 minutes depending on your broiler. Serve as half slabs, or slice between each rib to serve as individual ribs.

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.