Sous Vide Ribs Recipes

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SOUS VIDE PORK BACK RIBS



Sous Vide Pork Back Ribs image

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

2 tablespoons dark brown sugar
1 tablespoon kosher salt
½ tablespoon smoked paprika
½ tablespoon ground cumin
1 teaspoon cayenne pepper
2 (2 pound) rack of ribs
4 tablespoons barbeque sauce (such as Sweet Baby Ray's®), or more to taste

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



Sous Vide Barbecue Pork Ribs Recipe image

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

For the Spice Rub:
1/3 cup paprika
1/3 cup dark brown sugar
1/4 cup kosher salt
1 teaspoon Prague Powder #1 (optional; see note)
2 tablespoons whole yellow mustard seed
1 teaspoon freshly ground black pepper
2 tablespoons granulated garlic powder
1 tablespoon dried oregano
1 tablespoon whole coriander seed
1 teaspoon red pepper flakes
For the Sauce (if making sauced ribs):
1 medium yellow onion, grated on the large holes of a box grater
1 1/2 cups (360ml) ketchup
2 tablespoons (30ml) spicy brown mustard
1/3 cup (80ml) dark molasses
1/4 cup (60ml) Worcestershire sauce
1/4 cup (60ml) apple cider vinegar
3/4 teaspoon (3ml) Wright's or Colgin liquid hickory smoke
For the Ribs:
2 whole racks St. Louis-cut pork ribs
About 3/4 teaspoon (3ml) Wright's or Colgin liquid hickory smoke

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

SOUS VIDE RIBS



Sous Vide Ribs image

Sous vide ribs cooked for 24 hours and then finished on the smoker or grill will make the best pork ribs you have ever had. These ribs are meaty yet tender and fall off the bone just by touching them.

Provided by Sarah Mock

Categories     Sous Vide

Time P1DT2h

Number Of Ingredients 2

1 rack st. louis ribs
1/2 cup bbq sauce

Steps:

  • Remove the silver skin from the back of the ribs.
  • If you don't have a roll of vac and seal bags, cut between the ribs to make smaller potions that will fit into a gallon bag.
  • Place the ribs into a sous vide water bath set at 155 F and cook for 24 hours. basting liquid for ribs
  • For added flavor, add the purge, or liquid in the bag, to the BBQ sauce that you will be basting the ribs with.
  • Heat your smoker grill to 225 and smoke the ribs for one hour. After an hour lightly baste the ribs with the bbq sauce. Close the lid and smoke for an additional 15 minutes.
  • Continue to baste the ribs every 15 minutes allowing the bark to form in between each basting.
  • Ribs are done when the internal temp reaches 170 but I let mine go to 190.

Nutrition Facts : ServingSize 1, Calories 379 kcal, Carbohydrate 15 g, Protein 27 g, Fat 23 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 98 mg, Sodium 490 mg, Fiber 1 g, Sugar 12 g

SOUS VIDE RIBS



Sous Vide Ribs image

Sous vide ribs are tender, succulent, and even smoky without having to use a smoker. These perfectly cooked ribs are finished in the oven or grill.

Provided by Leah Maroney

Categories     Dinner

Time P1DT30m

Number Of Ingredients 10

1 rack pork ribs
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 cup brown sugar
1 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon liquid smoke
1 cup barbecue sauce

Steps:

  • Enjoy.

Nutrition Facts : Calories 795 kcal, Carbohydrate 25 g, Cholesterol 202 mg, Fiber 1 g, Protein 41 g, SaturatedFat 18 g, Sodium 1284 mg, Sugar 22 g, Fat 60 g, UnsaturatedFat 0 g

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