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Sous Vide Ribs 48 Hours

Sous Vide Ribs 24 Hours

Competition Level Quality Ribs you can take a perfect bite out of and leave an impression
Course Main Course
Cuisine French | American
Keyword Competition Level Quality, Sous Vide Ribs 24 Hours
Prep Time 10 minutes
Cook Time 23 hours
Total Time 23 hours 10 minutes
Servings 4 People


  • Sous Vide Machine / inmersion circulator


  • 1 rack Baby Back Ribs 0r Spare Ribs / remove membrane
  • 4 tbsp Favorite Dry Rub
  • 2 tbsp Soy Sauce
  • 1 tbsp Sea Salt


Sous Vide Setup

  • Using a large temperature safe tub fill 75% of the tub up with water. Place the sous vide machine on the edge of the tub and secure it. Set the temperature to 140 degrees and turn the machine on.
    set the sous vide machine temperature to 140 degrees

Preparation & Cooking The Ribs

  • Start by rinsing the ribs off under cold water. Pat them close to dry.
    Inspect the ribs and cut off anything that looks out of place. Fat hanging off, etc.
  • Check and see if the membrane has been taken off. It's the silver looking stuff on the underside of the ribs. I like using the back of a spoon. Get under the membrane right by the edge. Then grab a paper towel get a grip on the membrane and pull it all the way off.
    preparing the ribs removing the membrane
  • 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.
    Prep: Take the ribs and cut them in half and straight into the bags.
    putting the ribs in ziplock freezer bags with the sliding seal
  • Season the ribs once you get them in the bags. You'll waste nothing this way. Zip up the bag and shake and get the seasoning all over the ribs.
    Season the ribs with your favorite dry rub
  • Lower the bags into the water bath. The air in the bag will leave the bag from the pressure of the water. Once the air is removed, using a clip, secure the bags to the opposite end of the tub.
    Place the cooking bag into the water. As the bag submerges the air is pushed out. Once the air is out seal the bag.
  • 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.
    after 8 hours turn down the temperature to 130 for the remaining of the 48 hours
  • 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.