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Sous Vide Bbq Ribs

Sous Vide Bbq Ribs
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Learn how to create mouthwatering sous vide BBQ ribs with our easy-to-follow recipe. Perfect for your next cookout or family dinner.

Ingredients

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  • 1/3 cup (80ml) paprika
  • 1/3 cup (80ml) dark brown sugar
  • 1/4 cup (60ml) kosher salt
  • 1 teaspoon Prague Powder #1 (optional; see note)
  • 2 tablespoons (30ml) whole yellow mustard seed
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons (30ml) granulated garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon whole coriander seed
  • 1 teaspoon red pepper flakes
  • 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) liquid hickory smoke
  • 2 whole racks beef ribs
  • About 3/4 teaspoon (3ml) liquid hickory smoke

Instructions

  1. For the Spice Blend: In portions, place paprika, brown sugar, salt, optional Prague Powder, mustard seed, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes into a spice mill and grind until fine.
  2. For the Sauce (if desired): In a medium pot, mix together 3 tablespoons of the spice blend, grated onion, ketchup, mustard, molasses, Worcestershire sauce, vinegar, and liquid smoke. Stir until combined. Heat gently and let it simmer until it thickens, about 20 minutes. Put aside.
  3. Prepare the Meat: Peel off the thin membrane from the underside of the ribs, using a towel to grip and pull it off in one go. Cut each rib rack into three or four sections, each containing three to four ribs. Generously coat all sides of the ribs with the remaining spice blend. (Reserve 3 tablespoons of spice blend if opting for dry-style ribs.)
  4. Place sections of seasoned ribs into vacuum-sealed bags. (Fold the top of each bag while adding ribs to prevent rub or meat juices from touching the edges, which could weaken the seal.) Add 4 drops of liquid smoke to each bag. Seal the bags, refrigerate, and allow to rest for 4 to 12 hours.
  5. When Ready to Cook: Set your precision cooking device to 145°F (63°C) for meatier ribs or 165°F (74°C) for a more typical texture.
  6. Immerse the ribs in the water bath and cover with a lid, foil, or table tennis balls. Cook for 36 hours at 145°F or 12 hours at 165°F. Move the cooked ribs to a bowl of ice water to cool completely. Ribs can be kept in the fridge for up to 5 days before final preparation.
  7. To Finish Dry-Style in the Oven: Take ribs out of the vacuum bags and gently dry with paper towels. Coat with the reserved 3 tablespoons of spice blend. Arrange oven racks in the upper and middle positions and preheat to 300°F (150°C). Cover two baking sheets with foil and place a wire rack inside each. Distribute ribs on the racks, meat-side up. Bake until a crust forms, about 40 minutes. Serve.
  8. To Finish Dry-Style on the Grill: Take ribs out of the vacuum bags and gently dry with paper towels. Coat with the reserved 3 tablespoons of spice blend. Prepare a charcoal grill by lighting half a chimney of charcoal. Once the coals are lit and ashed over, place them on one side of the grill. Position the cooking grate, cover, and let preheat for 5 minutes. For a gas grill, set half the burners to medium, cover, and preheat for 10 minutes. Clean the grill grates, then oil them by rubbing with oil-dipped towels held with tongs 5 to 6 times. Place ribs, meat-side up, on the cooler side. Cover and heat until ribs are warmed and dry, about 15 minutes. Move ribs to the hotter side, turning occasionally, until a crust forms, around 10 minutes. Serve.
  9. To Finish Sauced Ribs in the Oven: Take ribs out of the vacuum bags and gently dry with paper towels. Set oven racks in the upper and middle positions and preheat to 300°F (150°C). Cover two baking sheets with foil and place a wire rack inside each. Arrange ribs on the racks, meat-side up. Bake until sizzling and heated through, about 20 minutes. Brush with sauce, return to oven for 10 minutes. Repeat with another sauce layer and bake until sticky, about 10 minutes more. Remove, brush with a final layer of sauce, and serve with extra sauce.
  10. To Finish Sauced Ribs on the Grill: Take ribs out of vacuum bags and gently dry with paper towels. Prepare a charcoal grill by lighting half a chimney of charcoal. Once the coals are lit and ashed over, place them on one side. Position the cooking grate, cover, and let preheat for 5 minutes. For a gas grill, set half the burners to medium, cover, and preheat for 10 minutes. Clean the grill grates, then oil them by rubbing with oil-dipped towels held with tongs 5 to 6 times. Place ribs, meat-side up, on the cooler side. Cover and heat until ribs are warmed and dry, about 15 minutes. Brush with sauce and move to the hotter side. Cover and cook until sauce mostly dries, about 7 minutes. Brush with more sauce, cover, and cook until sticky, around 5 minutes more. Remove, apply a final sauce layer, and serve with extra sauce.

Notes

  • Marinate the ribs in the spice blend for 24 hours for a more intense flavor.
  • Enhance the smoky taste by using a smoker instead of the oven or grill.
  • Adjust the sweetness by increasing molasses or brown sugar in the sauce.

Nutrition

Find it online: https://sousviderecipe.com/sous-vide-bbq-ribs/