Get ready to elevate your BBQ game with the mouthwatering magic of Sous Vide BBQ Ribs! Imagine tender, fall-off-the-bone ribs that are infused with flavor and perfectly cooked to juicy perfection. This American classic is not just a dish; it's an experience that will have your friends and family begging for seconds. With just a few simple steps and a little patience, you can create restaurant-quality ribs right in your own kitchen. So, roll up your sleeves and prepare to impress your taste buds!
Prep Time: 20 mins
Cook Time: 12 hrs
Total Time: 12 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 racks of baby back ribs
- 1 cup BBQ sauce
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste
Instructions
- Remove membrane from back of ribs by sliding a knife under the thin white membrane and peeling it off completely.
- Mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper in a small bowl to create a dry rub seasoning.
- Pat ribs dry with paper towels and generously coat both sides of the ribs with the dry rub mixture, massaging the seasoning into the meat.
- Carefully place seasoned ribs into large vacuum seal bags, ensuring they are laid flat without overlapping.
- Vacuum seal the bags, removing as much air as possible to create a tight seal around the ribs.
- Preheat sous vide water bath to 155°F (68°C) using a precise sous vide immersion circulator.
- Submerge sealed bags of ribs into the water bath and cook for 12 hours, maintaining consistent water temperature.
- After 12 hours, carefully remove bags from water bath and cut open, reserving cooking liquid.
- Preheat outdoor grill or broiler to high heat (around 450-500°F).
- Remove ribs from bags and pat dry with paper towels to ensure crispy exterior.
- Brush ribs generously with BBQ sauce on both sides.
- Grill or broil ribs for 3-5 minutes per side, watching carefully to achieve caramelized edges without burning.
- Remove from heat, let rest for 5 minutes, then slice between bones and serve hot with additional BBQ sauce.
Tips
- Membrane Removal is Key: Don’t skip the step of removing the membrane from the back of the ribs. This helps the seasoning penetrate the meat better and results in a more tender bite.
- Customize Your Dry Rub: Feel free to adjust the dry rub ingredients to suit your taste. Add a pinch of cayenne for heat or some brown mustard for an extra layer of flavor.
- Vacuum Seal Like a Pro: Make sure to vacuum seal the ribs tightly to prevent any water from entering the bags. This ensures that the flavors stay locked in during the cooking process.
- Precision is Everything: Invest in a reliable sous vide immersion circulator to maintain the exact temperature throughout the cooking time. Consistency is key to achieving that perfect texture.
- Crispy Finish: For that irresistible caramelized exterior, don’t rush the grilling or broiling step. Keep an eye on the ribs to avoid burning while still achieving that glorious char.
- Rest Before Serving: Allow the ribs to rest for a few minutes after grilling. This helps the juices redistribute, making every bite even more succulent.
- Serve with Style: Pair your ribs with classic sides like coleslaw or cornbread, and don’t forget extra BBQ sauce for dipping!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
