The latest rib experiment, cooking ribs low and slow in a temperature-controlled water bath for 48 hours.
The power of using the sous vide cooking technique means one thing, fail-proof cooking at its best and restaurant-quality level.
Why It Works
Short answers: you cannot mess up these ribs.
Talk about easy planning for an upcoming party. Think of sous vide ribs as "Set-It And Forget-It Cooking"
The Sous Vide Dining Experience
👨🍳 Have you ever been out to dinner and ordered something that blew your mind? Possibly thought to yourself, how in the world did they cook that so perfectly?
- Answer: using Sous Vide method
🍽 What Is Sous Vide?
Sous Vide Method: placing food into a food saver, sealable plastic bag. The removing the air from the bag and sealing. To cook the bag is placed into a water bath using a chosen temperature.
💭 Rib Tips
When shopping for ribs, you honestly can use any kind of ribs you enjoy, even beef ribs work. I suggest shopping your local butcher shop, such a great way to support your community and find some excellent cuts of pork.
To start, rinse the ribs under cold water. Always rinsing your ribs off under cold water before preparing them.
🔪 Removing 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. 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.
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 underside, that should be cut off.
Sous Vide Bag
- Use a food saver machine to seal and remove the air.
- Use Ziploc freezer bags. Key reason: cheaper and they work. No machines to remove the air needed.
Proceed by cutting the ribs in half. I like cutting them on the backside/rib side. It's easier to see what you're cutting into. #safer
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 - Also like adding a little bit of soy sauce as well.
Set the sous vide machine temperature to 140 degrees to begin. Then press the "ON" button. The water will begin to circulate and the temperature will increase.
Machine take 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 Ziploc Bag
The 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
With a clip, secure the bags to the opposite side away from the sous vide machine. This ensures the bag will not come in contact with the sous vide machine motor/heating element. It is possible the bag could break open, filling with water.
Sous vide the ribs for 8 hours, then turn the temperature down to 130 degrees until 48 hours have elapsed.
You can cook the ribs for 12 hours, 24 hours, 36 hours, 48 hours. They all work well. The longer cooking time equals a more tender rib.
The ribs will end up tougher.
Lowering the temperature acts as a long meat "resting" period.
While at 130 degrees, the ribs will become very tender.
Honestly, they are equally as good as the 48 hours. The added value for going a full 48 hours is the ribs turn out extra tender.
I'm a believer in the brand Anova. I've had mine for 4 years and still going strong.
Here's what I suggest:
Amazon link: Anova Culinary AN500-US00 Sous Vide Precision Cooker (WiFi), 1000 Watts | Anova App Included
What To Make With Ribs
- Mexican Cornbread
- Easy Potato Souffle
- Deviled Eggs
- Texas Guacamole
- Garden Fresh Banana Peppers Salsa
Did You Make This Recipe? Click Here To Leave A Review
📋 Sous Vide Ribs
- 1 Rack Baby Back Ribs 0r Spare Ribs
- 4 Tablespoons Dry Rub / signup for our newsletter to receive our secret BBQ Dry Rub
- 3 Tablespoons Soy Sauce
- 1 Tablespoon Sea Salt
Sous Vide Setup
- Using a large temperature-safe tub, fill it up 80% of the way with water. Place the sous vide machine on the temperature-safe tub and secure it.Set the temperature to 140 degrees and turn the machine on. Tip: You will know the machine is on when the water begins to circulate/move.
Preparation & Cooking The Ribs
- Start by rinsing the ribs off under cold water. Pat them dry with a paper towel. Inspect the ribs and cut off anything that looks out of place. Fat hanging, etc.
- Check and see if the membrane has been taken off. That is the silver-looking stuff on the underside of the ribs. I like using the back of a spoon. Get underneath the membrane right by the edge. Then grab a paper towel get a grip on the membrane and pull it all the way off.
- You can use a food saver and seal up the ribs that way. If you can find a bag large enough, then, by all means, go that direction. I personally use a Ziplock freezer bag.
- Season the ribs once you get them in the bags. You'll waste nothing this way. Close the bag and shake and get the seasoning all over the ribs.
- With the bag open, lower the bags into the water bath making sure zero water enters the bag.The air in the bag will leave the bag from the pressure of the water. Once the air is removed, seal the bag. Secure the bag using a clip to the end of the temperature-safe tub. Secure the bags to the opposite end away from the machine.
- After 8 hours of sous vide cooking, lower the temperature to 130 degrees and cook for an additional 40 hours. Or so, you can easily do 12 hours, 18 hours, 24 hours, 36 hours, 48 hours. No problem.
- To finish the ribs, place them on a roasting rack. Paint on some of your favorite BBQ sauce and place the ribs under the broiler and give the ribs a bit of texture. The caramelizing of the BBQ sauce one of the best parts. Enjoy.
- Be sure to remove the rib membrane, or risk having a chewy rib on the meat next to the bone on the bottom half.
- If you season the ribs aggressively the ribs will taste over powered and the flavor of pork ribs will be lost. You can always add more season after the sous vide cook. I like adding BBQ sauce and putting the ribs on the smoker for a while to get some smoke flavor.
- Putting the ribs under the broiler in the oven with BBQ sauce to get some texture. Keep an eye on the ribs. The sugar in the BBQ sauce wants to caramelize, but will burn very fast. Takes about 5 to 7 minutes. I keep the oven cracked so I can see what's happening. The BBQ sauce will start to bubble and begin to brown. Stop short of over browning and becoming burnt.