The best sous vide ribs are right here, by Seattleite Julie Dreyfoos. Finished on the grill, these are 1000% the best ribs you've ever eaten. Pinky swear. These ribs are fall-off-the-bone delicious. Super easy to make, with almost zero work.
Cuisine Sous Vide
Prep Time 10minutes
Cook Time 1day
Total Time 1day10minutes
Author Julie Dreyfoos
4pounds (2 whole racks)baby back pork ribscut to make 4 half slabs
1/2cupbarbecue rub(use your favorite)
2cupsbarbecue sauce(use your favorite)
Prepare your sous vide setup by bringing your water up to 158°F (70°C).
While the water is coming to temperature, prepare your ribs. Pat the ribs dry and coat all racks lightly with olive oil. Sprinkle the ribs generously with your favorite meat rub.
Put each rack into it's own sous vide or ziplock bag. Seal the bags shut with a vacuum sealer. Place the ribs in the water bath and let them cook for 12-24 hours. The longer they cook, the more tender they will be. (If you don't have a sealer, use the water displacement method to force excess air out of the bag.)
Once the sous vide ribs have cooked 12-24 hours, preheat your grill (if grilling) or turn on your broiler (if broiling). Take your ribs out of the water bath and gently remove them from the bags. Be careful because they will be very tender and want to fall apart on you.
Lightly pat the ribs dry. If you are grilling, place ribs directly on the hot grates of your grill. If you're broiling the ribs, place them in a single layer on a broiler pan.
Use a pastry brush to slather the ribs with your favorite barbecue sauce. Once the ribs are hot, gently flip them over and slather the other side. Be gentle while turning over, because they'll want to fall apart on you. After a few minutes, gently flip them again and sauce a third time. I usually sauce both sides twice, flipping a few times to make sure the sauce doesn't burn.
Once the ribs are good and hot, gently remove them from the grill or broiler. Serve immediately.
Special equipment: Immersion circulator, four very large sealable plastic bags, a deep water container large enough to hold all four bags of sous vide ribs comfortably and still allow the water to circulate. (We use commercial-grade Cambros because they're light and indestructible.)There are so many barbecue spice rubs out there, so don't be afraid to play around. (For example, I like to use some that are made with ground coffee.) When choosing a rub, be careful with the salt content -- the less salt the better, as salt can cause meat to be less juicy when cooked for very long periods of time, like it is in this recipe.This content was originally posted on FearlessFresh.com.