Sous Vide 6-Hour Baby Back Ribs: Ultimate Flavor Explosion

I’m Jasmine, the home cook behind SousVideRecipe.com, and let me tell you, discovering the magic of sous vide was a game-changer. Imagine my delight when my first sous vide experiment—a melt-in-your-mouth salmon—came out perfectly tender. That moment made me realize that sous vide isn’t just for restaurants; it’s an essential technique for home cooks like you and me.

Growing up in sunny Florida, I was always surrounded by fresh coastal flavors, and this influenced my culinary journey. But it wasn’t until I tried sous vide that my cooking truly transformed. The ability to achieve perfect results with meat and seafood every time? Life-changing. If you love perfectly cooked steak or unbelievably tender chicken, you’re in the right place.

Here, I share approachable recipes for real home cooks. No complicated techniques or hard-to-find ingredients—just delicious results. Cooking should be joyful, forgiving, and full of surprises. Sous vide makes it even more fun. So, let’s dive into the world of sous vide and make some magic with these Sous Vide 6-hour Baby Back Ribs.

Sous Vide 6-hour Baby Back Ribs

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Discover how to achieve mouthwatering Sous Vide 6-hour Baby Back Ribs with this easy recipe. Perfectly tender and flavorful ribs await!

• Author: Jasmine
• Prep Time: 20 minutes
• Cook Time: 6 hours 10 minutes
• Total Time: 6 hours 30 minutes
• Yield: 2 racks of ribs
• Category: Main Course
• Method: Sous Vide, Broiling/Grilling
• Cuisine: American

Ingredients

• Beef back ribs, 2 racks
• Salt, 1 tablespoon (15 ml) (15 grams)
• Black pepper, 1 teaspoon (5 ml) (2 grams)
• Garlic powder, 1 teaspoon (5 ml) (3 grams)
• Onion powder, 1 teaspoon (5 ml) (3 grams)
• Paprika, 1 tablespoon (15 ml) (7 grams)
• Brown sugar, 2 tablespoons (30 ml) (28 grams)
• Ground cumin, 1 teaspoon (5 ml) (3 grams)
• Cayenne pepper, 1/2 teaspoon (3 ml) (1 gram)
• Olive oil, 2 tablespoons (30 ml) (30 milliliters)
• Barbecue sauce, 1 cup (240 ml) (240 milliliters)

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Instructions

1. Preheat the sous vide water bath to 165°F (74°C).
2. Pat the beef back ribs dry with paper towels.
3. In a small bowl, mix salt, black pepper, garlic powder, onion powder, paprika, brown sugar, ground cumin, and cayenne pepper.
4. Rub the spice mixture evenly over both racks of ribs.
5. Drizzle olive oil over the ribs and rub it in to coat well.
6. Place each rack of ribs in a separate vacuum-seal bag.
7. Seal the bags using a vacuum sealer, removing as much air as possible.
8. Submerge the sealed bags in the preheated sous vide water bath.
9. Cook the ribs for 6 hours.
10. Preheat the oven broiler to high or set a grill to high heat.
11. Remove the ribs from the sous vide bags and pat them dry.
12. Brush barbecue sauce generously over both sides of the ribs.
13. Place the ribs on a baking sheet or grill.
14. Broil or grill for 5-10 minutes until the sauce caramelizes and the ribs are charred.
15. Remove the ribs and let them rest for a few minutes before slicing.
16. Serve the ribs with additional barbecue sauce if desired.

Notes

• For a smokier taste, try adding a few drops of liquid smoke to the spice rub before coating the ribs.
• Enhance sweetness by using a honey-based barbecue sauce for a unique flavor.
• Adjust the cayenne pepper in the spice rub for a spicier kick to your liking.

Nutrition

• Calories: Varies
• Fat: Varies
• Protein: Varies

Mastering Sous Vide 6-hour Baby Back Ribs

Fundamentals

Sous vide cooking offers precision and consistency, making it ideal for preparing beef back ribs. Unlike traditional methods, sous vide ensures that your ribs are cooked evenly, retaining moisture and flavor. The Sous Vide 6-hour Baby Back Ribs technique involves cooking the ribs in a precisely controlled water bath, resulting in tender, juicy meat every time.

The core of any sous vide recipe is temperature control. For beef back ribs, we set the sous vide water bath to 165°F (74°C). This temperature is perfect for breaking down the collagen in the meat, making your ribs fall-off-the-bone tender.

Preparation/setup

Start by patting the beef back ribs dry with paper towels. This step ensures that the spice rub adheres well. In a small bowl, mix salt, black pepper, garlic powder, onion powder, paprika, brown sugar, ground cumin, and cayenne pepper. Rub this spice mixture evenly over both racks of ribs. Drizzle olive oil over the ribs to coat them thoroughly.

Place each rack of ribs in a separate vacuum-seal bag, sealing them using a vacuum sealer. Remove as much air as possible to ensure even cooking. Once sealed, submerge the bags in the preheated sous vide water bath. Cook the ribs for 6 hours, allowing the magic of sous vide to transform them.

Refining Your Sous Vide Technique

Technique

The sous vide method is all about precision and patience. As your ribs cook slowly in the water bath, the flavors from the spice rub deepen, creating a deliciously complex taste profile. The controlled temperature ensures that the meat remains tender and juicy, a hallmark of perfect ribs.

After the 6-hour sous vide cook, the next step is to add that irresistible caramelized finish. Preheat your oven broiler to high or set a grill to high heat. Once the ribs are out of the sous vide bags, pat them dry and brush barbecue sauce generously over both sides.

Tips/tricks

To achieve that perfect caramelized texture, keep a close eye on the ribs as they broil or grill. The goal is to have the sauce caramelize and the ribs lightly charred. This process takes 5-10 minutes, so be vigilant to prevent burning.

For an extra layer of flavor, consider using a smoky or spicy barbecue sauce. The combination of the spice rub and sauce creates an irresistible flavor profile. Remember, the key to mastering Sous Vide 6-hour Baby Back Ribs is patience and precision.

Perfecting and Troubleshooting Your Ribs

Perfecting results

Once your ribs are perfectly cooked and caramelized, let them rest for a few minutes before slicing. Resting allows the juices to redistribute, ensuring each bite is as flavorful as the last. Serve the ribs with extra barbecue sauce on the side for those who love a saucy finish.

If you’re looking to elevate your sous vide experience, check out our comprehensive Sous Vide Beef Baby Back Ribs guide. It offers additional insights and variations to try.

Troubleshooting/variations

Occasionally, you might find that your ribs lack the desired caramelization. If this happens, simply return them to the broiler or grill for an extra minute or two. Just be careful not to overcook.

For those who love experimenting, try adding a hint of smoked paprika to the spice rub for a smoky kick. Or, explore other creative sous vide recipes like our Sous Vide Prime Rib for a different take on sous vide beef.

Serving and Storing Your Masterpiece

Serving/presentation

Presentation is key when serving your Sous Vide 6-hour Baby Back Ribs. Arrange the ribs on a platter, garnished with fresh herbs or slices of citrus for a pop of color. Serve with your favorite sides for a truly memorable meal.

For more inspiration on serving and presentation, explore our versatile Sous Vide Rack of Lamb recipe, which offers additional tips for creating a visually stunning dish.

Pairings/storage

Pair your ribs with classic sides like coleslaw or roasted vegetables. For something sweet, consider a fruit-based accompaniment. Our Sous Vide Peaches offer a delightful contrast to the savory ribs.

To store leftovers, wrap the ribs tightly in foil and refrigerate. They’ll stay fresh for up to three days. Reheat gently in the oven to maintain their tender texture.

Conclusion

Sous vide cooking opens up a world of possibilities, and mastering the art of Sous Vide 6-hour Baby Back Ribs is a rewarding experience. With precise temperature control and patience, you can achieve ribs that are tender, flavorful, and consistently delicious.

The sous vide method’s utility lies in its ability to deliver perfect results every time. Whether you’re a seasoned sous vide enthusiast or a curious beginner, this technique elevates your culinary repertoire and ensures your meals are always memorable.

Explore more dishes and expand your sous vide skills with recipes like Sous Vide Boneless Ribeye Roast or venture into new flavor territories with Venison Backstrap with Blackberry Jalapeno Glaze. Dive into the magic of sous vide, and let each bite be a celebration of flavor and technique.

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