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Sous Vide Ribs with BBQ sauce on black plate.

📋 Sous Vide Ribs

Steven Pennington
Competition Level Quality Ribs. A perfect bite impression.
4.86 from 7 votes
Prep Time 10 mins
Cook Time 2 d
Total Time 2 d 10 mins
Course Main Course
Cuisine French | American
Servings 4 People
Calories 417 kcal

Suggested Equipment

Sous Vide Machine
Temperature proof water tub/bath


  • 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.
    set the sous vide machine temperature to 140 degrees

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.



  1. Be sure to remove the rib membrane, or risk having a chewy rib on the meat next to the bone on the bottom half.
  2. 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.
  3. 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.


Serving: 4RibsCalories: 417kcalProtein: 14.8gFat: 8.1g
Keyword sous vide ribs, Sous Vide Ribs 24 Hours
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