Sous Vide Ribs Recipe: 24+Hour Method

When you first cook sous vide ribs, it is an experience that will make your mouth water from the anticipation. The first bite is always the best, as the juices explode in your mouth, and you can taste all the fantastic flavors cooked into the meat.

Pork ribs are an excellent option for sous vide because they're slow-cooked in a liquid at a low temperature. This allows more time for the meat to break down and tenderize, resulting in a perfectly fall-off-the-bone result.

If you have never tried sous vide ribs, you are missing out on one of the best culinary experiences. There is nothing quite like it with perfectly cooked ribs that are fall-off-the-bone tender, cooked low, and slow in a temperature-controlled water bath for 12 to 48 hours.

⬇️ Table of Contents

• 💭 Instructions
• Types of Ribs To Use
• 🎥 Watch How To Make
• Faqs
• 📖 Recipe Card

How Long Should I Cook Sous Vide Ribs?

There is no definitive answer to how long to cook sous vide ribs, as it depends on various factors such as the cooking times, extended cooking times, and desired tenderness.

However, a general rule is to cook them for at least 12 hours if you want fall-off-the-bone ribs. If you're looking for something less tender, you can cook them for shorter periods of time. Experiment and find what works best for you.

Cooking ribs for at least 24 hours in a sous vide machine may be necessary to achieve the desired level of tenderness. After cooking, the ribs can be grilled or baked to give them a crispy finish.

🍽 What Is Sous Vide Cooking

Sous vide (/suːˈviːd/; French for 'under vacuum') is also known as low-temperature long-time cooking (LTLT).

Sous Vide Method: Place food into a food saver, sealable plastic bag. Then remove the air from the bag and seal it. The bag is then placed into a water bath at a chosen temperature.

Are Sous Vide Ribs Different From Traditionally Cooked Ribs?

Sous vide machines cook food in sealed bags using precise temperature control. This method of cooking ribs results in very tender, juicy ribs that differ from traditionally cooked ones. The main advantage of sous vide cooking is that it allows for a consistent outcome; every rib will be perfectly cooked to the same level of doneness. 

Spare Ribs are the most common type to be cooked sous vide, but any rib can be cooked using this method. To cook sous vide ribs, you will need to first remove the membrane from the back of the ribs and then coat them with your desired seasonings. Once the ribs are seasoned, they can be placed in a sealed bag and cooked in a sous vide machine for several hours. Once they are finished cooking, they can be grilled or smoked for added flavor.

💭 Instructions

When shopping for ribs, you can use any variety of ribs you enjoy; even beef or lamb ribs work. I suggest shopping at your local butcher shop; it's a great way to support your community and find some excellent cuts of pork.

Step #1:
To start, rinse the ribs under cold water. Always rinse the ribs off under cold water before preparing them.

🔪 Removing The Rib Membrane

When cooking ribs, you want to remove the membrane from the back of the ribs. I like using the end of a spoon to work your way underneath the membrane and starting on the edge, working inward to get a grip. Once you get a piece exposed, use a paper towel for gripping and pulling the membrane right off.

Types of Ribs To Use

Purchase the meatiest ribs with the thickest sides - No one wants a skinny rib.
Inspect the ribs next. Cut off anything that looks out of place. Look for fat pieces on the upper and underside that should be cut off.

1. Spare ribs come from the pork belly and are the most popular type of pork rib.
2. Baby back ribs are from the loin and are the most tender type of ribs.
3. St. Louis-style ribs are meatier and less tender than other types of ribs.
4. Ribs can be cooked in a variety of ways, but the sous vide method is the most tender and easiest way to cook them.
5. Seasoning your ribs with a dry rub is the best way to enhance their flavor.

Two Types of Sous Vide Bags:

1. Use a food saver machine to seal and remove the air.
2. Use Ziploc freezer bags. They are cheaper and work very well. No machines are needed to remove the air from the bag.

Proceed by cutting the ribs in half. I like cutting them on the backside/rib side view. It is easier to see what you are cutting into. #safe

Place the ribs in a large Ziploc bag or use a food saver machine and seal them, removing the air. Season the ribs before sealing.

Season the ribs with your favorite dry rub - I like the 2 Gringo's Chupacabra Dry Rub and adding a little bit of soy sauce.

Machine Settings

Set the sous vide machine temperature to 140 degrees to begin with. Then press the "ON" button. The water will begin to circulate, and the temperature will increase.
The machine takes a while to heat up. I like getting hot water from the bathtub. Our water is around 130 degrees out of the facet.

Removing The Air From The Sous Vide Bags

Ziploc bag while holding the bag upright, lower it into the water, making sure to keep the opening away from the water. As the bag submerges, the air is pushed out. Once the air is out, close/seal the bag. 

You can watch the process here: Short video - Click To Watch

Secure the bags to the opposite side away from the sous vide machine with a clip. This ensures the bag will not come into contact with the sous vide machine motor/heating element. It is possible the bag could break open and fill with water.

Sous vide the ribs for 8 hours, then turn the temperature down to 130 degrees for another 48 hours.

You can cook the ribs for 12 hours, 24 hours, 36 hours, or 48 hours. They all work well. The longer cooking time equals a more tender rib.

🎥 Watch How To Make

What To Serve With The Ribs

• Mexican Cornbread
• Easy Potato Souffle
• Deviled Eggs
• Texas Guacamole
• Garden Fresh Banana Peppers Salsa
• 45 Types of Peppers | A to Z | Defined| Photos

Faqs

What Kind of Ribs Do I Use For Sous Vide Ribs?

Many different types of ribs can be used for sous vide cooking, but the most popular type is pork ribs. However, you can also use other types of ribs, such as short ribs, beef ribs, or even a rack of lamb. When choosing your ribs, it is important to select a meaty rack with a good amount of fat. This will help to ensure that the ribs are tender and juicy.

What’s The Difference Between Pork Spare Ribs and Baby Back Ribs?

Pork spare ribs are the larger, meatier ribs taken from the belly area of the pig. Baby back ribs are smaller and more tender, coming from the loin area near the spine. Both types of ribs can be cooked using similar methods, but spare ribs will usually take longer to become tender.

What Happens If The Temperature Is Not Turned Down To 130?

The ribs will end up fine.
Lowering the temperature acts as a long meat "resting" period for the meat.
While at 130 degrees, the ribs will become very tender.

Can You Sous Vide Frozen Ribs?

You can sous vide frozen ribs, but it will take longer to cook them. Pork ribs are the most common type of rib to cook sous vide, but you can also cook beef or lamb ribs this way. The cook time for frozen pork ribs will be about twice as long as for fresh pork ribs. When cooking ribs sous vide, you'll want to make sure they reach an internal temperature of 140 degrees Fahrenheit.

📖 Recipe Card