Sous Vide Pork 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 PORK BACK RIBS
Wonderfully meaty back ribs are the perfect protein to cook in the sous vide. The end result are moist and extremely tender ribs that don't disintegrate when picked up.
Provided by Bren
Categories Meat and Poultry Recipes Pork Pork Rib Recipes
Time P1DT20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 843 calories, Carbohydrate 13.4 g, Cholesterol 239.9 mg, Fat 60.5 g, Fiber 0.6 g, Protein 57.9 g, SaturatedFat 22.1 g, Sodium 1802.8 mg, Sugar 10.8 g
SOUS VIDE BARBECUE PORK RIBS RECIPE
A sous vide barbecue pork ribs recipe that achieves the goals of traditional smoking-crusty bark and tender yet meaty texture-without the BBQ tools.
Provided by J. Kenji López-Alt
Categories Mains
Time 18h
Yield 4
Number Of Ingredients 22
Steps:
- To Finish Dry-Style on the Grill: Remove ribs from vacuum bags and carefully pat dry with paper towels. Rub with remaining 3 tablespoons spice rub. Light one-half chimney full of charcoal (about 2 1/2 quarts of coals). When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium heat setting, cover, and preheat for 10 minutes. Scrape the grill grates clean with a grill scraper, then oil the grates by holding an oil-dipped kitchen towel or paper towels in a set of tongs and rubbing them over the grates 5 to 6 times. Place the ribs, meat-side up, over the cooler side of the grill. Cover and cook until ribs are heated through and dry to the touch, about 15 minutes. Transfer ribs to hotter side of grill and continue grilling, turning occasionally, until a crusty bark has formed, about 10 minutes. Serve.
- To Finish Sauced Ribs in the Oven: Remove ribs from vacuum bags and carefully pat dry with paper towels. Adjust oven racks to upper and lower-middle positions and preheat oven to 300°F (150°C). Line 2 rimmed baking sheets with aluminum foil and place a wire rack in each. Divide ribs evenly on racks, meat-side up. Transfer ribs to oven and cook until surface is sizzling and ribs are heated through, about 20 minutes. Brush ribs with sauce and return to oven for 10 minutes. Remove from oven, brush with another layer of sauce, and return to oven until sauce is dried and sticky, about 10 minutes longer. Remove ribs from oven, paint with one last layer of sauce, and serve, passing extra sauce at the table.
Nutrition Facts : Calories 2142 kcal, Carbohydrate 20 g, Cholesterol 595 mg, Fiber 4 g, Protein 121 g, SaturatedFat 53 g, Sodium 3360 mg, Sugar 12 g, Fat 177 g, ServingSize Makes 2 racks of ribs, serving 4, UnsaturatedFat 0 g
FABULOUS TENDER PORK RIBS - SOUS VIDE STYLE
More and more, restaurants are using this method of cooking. You will need a vacuum seal system for this recipe and a Sous Vide System. Cooking time = the time the ribs will be in the controlled water bath of 138°F for 24-48 hours. In this recipe we "cooked" the ribs for 24 hours. The ingredient amounts are approximate, with the exception of the seasoning mix. Make as many ribs as you like. I fit 2 slabs, packed in several sealed bags, in the Sous Vide. Use your favorite rib rub or make a batch of recipe#390416, use your favorite BBQ sauce at grilling time.
Provided by Chicagoland Chef du
Categories Pork
Time P1DT30m
Yield 4-6 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 223.8, Fat 1.3, SaturatedFat 0.1, Sodium 2842.6, Carbohydrate 52.6, Fiber 3.4, Sugar 33.1, Protein 1.6
BBQ COUNTRY-STYLE PORK RIBS - SOUS VIDE
Slow cooked with just a bit of flavor and then finished in the oven with your favorite sauce, these pork ribs are easy and delicious.
Provided by Ryan Schroeder
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 8h12m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 277.6 calories, Carbohydrate 14.9 g, Cholesterol 59.9 mg, Fat 17.4 g, Fiber 0.3 g, Protein 14.5 g, SaturatedFat 5.8 g, Sodium 1835.9 mg, Sugar 11.3 g
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