1080 minutes
Tender and flavorful barbecue pork ribs cooked sous vide, with options for dry-style or sauced finish.
cups
Dark Brown Sugar
cups
cups
Prague Powder #1
teaspoons
Whole Yellow Mustard Seed
tablespoons
teaspoons
tablespoons
tablespoons
Whole Coriander Seed
tablespoons
teaspoons
Yellow Onion, grated
each
cups
Spicy Brown Mustard
tablespoons
cups
cups
cups
Liquid Hickory Smoke
teaspoons
St. Louis–cut Pork Ribs
each
1. Prepare the Spice Rub
Combine the paprika, dark brown sugar, kosher salt, Prague Powder #1, whole yellow mustard seed, freshly ground black pepper, granulated garlic powder, dried oregano, whole coriander seed, and red pepper flakes in batches, using a spice grinder to create a fine powder.
2. Make the Sauce (Optional)
Combine three tablespoons of the spice rub with the grated onion, ketchup, spicy brown mustard, dark molasses, Worcestershire sauce, apple cider vinegar, and liquid hickory smoke in a medium saucepan. Whisk the mixture together and let it simmer gently for about 20 minutes until it has reduced and thickened into a rich, tangy sauce.
3. Prepare the Ribs
Remove the membrane from the back of each rack. Use a paper towel to grip the membrane and pull it off in one piece. Cut the ribs into sections that will fit into your vacuum bags. Generously rub the spice mixture onto the ribs, making sure to cover all surfaces, then place the ribs into vacuum bags with four drops of liquid smoke per bag. Seal the bags and allow the ribs to rest in the refrigerator for anywhere between 4 to 12 hours.
4. Sous Vide the Ribs
Set your precision cooker to 145°F (63°C) for extra-meaty ribs or 165°F (74°C) for a more traditional texture. Sous vide the ribs for 36 hours at the lower temperature or 12 hours at the higher temperature.
5. Chill the Ribs
After the sous vide process, transfer the ribs to a large bowl of ice water to chill them thoroughly, making them ready for storage or immediate finishing.
6. Dry-Style Finish in the Oven
Preheat your oven to 300°F (150°C). Pat the ribs dry with paper towels and apply another layer of the spice rub. Place the ribs on a wire rack set over a baking sheet lined with aluminum foil. Cook in the oven for about 40 minutes until a crusty bark forms on the ribs.
7. Dry-Style Finish on the Grill
Pat the ribs dry, rub them again, and grill over medium heat for about 25 minutes, turning occasionally until a crusty bark develops.
8. Sauced Ribs in the Oven
Preheat the oven to 300°F (150°C). Place the ribs on a wire rack over a foil-lined baking sheet, and cook for 40 minutes. Brush the sauce onto the ribs during the last 10 minutes to create a sticky, delicious coating.
9. Sauced Ribs on the Grill
Pat the ribs dry, grill them over medium heat for about 20 minutes, then brush with the sauce and continue grilling for an additional 7 minutes, allowing the sauce to caramelize beautifully.
Use a rub with chipotle powder, cumin, brown sugar, and adobo sauce.
Use soy sauce, hoisin, garlic, ginger, and a touch of five-spice powder for seasoning.
Glaze with a mix of honey, minced garlic, soy sauce, and vinegar before the final sear.
Apply sous vide technique to beef ribs, adjusting time and temperature.
Sous vide at a lower temperature, then broil with a favorite wing sauce.
Cook at 145°F (63°C) for 24 hours for tender ribs, or at 165°F (74°C) for 12 hours for a texture closer to traditional barbecue.
Opt for baby back or St. Louis-style spare ribs, as they are best suited for sous vide cooking.
Remove the membrane and apply a dry rub generously; allow the ribs to sit with the rub for a few hours in the fridge.
Let the ribs rest for a few minutes after searing or smoking to redistribute the juices for a moist bite.
Ensure all air is removed from the bag for even cooking; use the water displacement method if necessary.
Comments (0)