Sous Vide Ribs Recipes

SOUS VIDE BABY BACK RIBS

Steps:

• Set sous vide machine to 74C/165F.
• Remove the membrane from the backside of the rack of ribs. Do this by sliding a table knife under the membrane anywhere along the rack. Lift and loosen it with the knife until you can grab it with a paper towel. Pull it off the ribs; it should peel away in one large sheet, but if it breaks, use the knife to restart at another section.
• Lightly season the rack of ribs with salt. Put the ribs in a freezer bag, and remove the air through a vacuum sealer or the displacement method. Note: the ribs may have to be cut in half to fit in to bag. Place rack of ribs in the bath, and cook for 12 hours.
• Take ribs out of the bath and pat dry with paper towel. Combine chili powder, paprika, cumin, brown sugar, pepper, salt and cayenne pepper in a small bowl, then season generously on both sides.
• Turn grill on high. Place ribs on grill, meat side down, for 5 minutes. Flip the ribs over and coat the top with your favorite BBQ sauce. After 2-3 more minutes, take the ribs off the grill and coat with BBQ sauce again. Let rest for 5 minutes, and enjoy the most tender, flavorful ribs of your life!
• Alternative instruction - If you do not have a grill, you can also finish the ribs in the oven. Set oven to 350F, and bake for 10 minutes. Take ribs out and coat the rack with your favorite BBQ sauce. Turn on broiler and place ribs back in oven for 2-3 more minutes. Take the ribs out of the oven and coat with BBQ sauce again. Let rest for 5 minutes, and enjoy!

SOUS VIDE PORK BACK RIBS

Steps:

• Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 155 degrees F (68°C).
• Combine brown sugar, kosher salt, smoked paprika, cumin, and cayenne in a small bowl; mix well. Remove rough membranes from the ribs and cut each rack into thirds. Rub spice mixture onto the fleshy side of the meat. Place each rack into a plastic bag and seal.
• Once water temperature has reached 155 degrees F (68°C), submerge both bags in the water. Open the seal of the bags and allow any air to escape. Reseal. Make sure bags are completely submerged. Cover pot with aluminum foil so steam does not escape.
• Set the timer for 24 hours, checking water level occasionally. Add more water of the same temperature water if necessary.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Remove ribs from the bags and pat dry. Place ribs on the prepared baking sheet and brush with barbecue sauce.
• Broil for 4 minutes. Remove ribs from the oven, brush with more BBQ sauce, and broil until sauce starts to caramelize, about 3 more minutes.

SOUS VIDE RIBS

Steps:

• PREPARE SOUS VIDE WATER BATH: Fill water in a large pot or container about 3/4 to the top. I use hot water from the tap to shorten the heating process. Set the temperature on the immersion circulator to 150F/65.6C and allow water to heat to that temperature. Note 1 for other sous vide times and temperatures.
• MAKE RUB: Add all rub ingredients in a small bowl. Mix well to combine. Shortcut: Buy a good rib rub.
• PREPARE BACK RIBS: Remove the silver skin (white membrane) on the back of the ribs by sliding the tip of a knife under the skin at the small end of the rack. Loosen the skin from the bone, then grab it with a paper towel and peel the skin off the entire rib. With any luck, it should peel away in one large sheet. Here's a video on how to remove silver skin from ribs. Cut the rack horizontally into 2-3 pieces. Generously season each piece on both sides with rub. For vacuum seal: Fold back top of vacuum seal bag about an inch to create a flap (this ensures no food touches the top of the bag where it gets sealed). Place ribs in bag - as many rib portions per bag that will fit in a single layer, ensuring no overlap. Unfold the flap and vacuum bag using a vacuum sealer. Note 2 for displacement method with ziploc bag.
• COOK RIBS SOUS VIDE: When the temperature of the water bath reaches 150F/65.6C, submerge the bag with the ribs into the sous vide bath. Cover and cook for 15-20 hours. (Note 1 for alternative times and temp)
• MAKE BBQ SAUCE: Combine all the BBQ sauce ingredients in a bowl. Mix well to combine. Shortcut: use a good bottled BBQ sauce.
• FINISH RIBS: Remove ribs from water bath. (Ribs can be cooled, then refrigerated at this point to be finished in the next 2 days). Remove ribs from the bags. Discard juices. To Grill: Clean and oil grill. Heat grill to medium-high. Brush sauce on both sides of ribs. Grill for 2-3 minutes per side, adding more sauce as you turn them. To Broil: Line a pan with aluminum foil. Heat broiler and place oven grill 6 inches from the top of the oven/broiler. Place ribs (meaty side down) on the pan and brush with sauce. Broil for 2-3 minutes. Turn ribs over. Brush sauce on top of ribs. Broil for another 2-3 minutes. Spread any remaining sauce on top of BBQ ribs. Cut into serving pieces and serve.

72-HOUR SOUS-VIDE SHORT RIBS

Steps:

• Heat water in a sous-vide water bath to 133 degrees F (56 degrees C).
• Trim any areas of fat left on short ribs; coat thoroughly with garlic and salt. Place ribs into a large, sealable plastic bag. Seal, on low pressure if using a vacuum sealer, removing as much air as possible.
• Submerge bag fully in the water bath and cook, rotating every 12 to 18 hours, for 60 hours. Increase heat to 144.5 degrees F (62.5 degrees C) and cook an additional 12 hours.
• Remove ribs from water bath; let rest in bag on cooling rack placed over baking sheet until cool enough to handle.
• Remove ribs from bag and drain. Turn ribs bone-side up on a work surface and slice meat between bones lengthwise to separate ribs. Cut membrane running along the length of the rib; slide bone loose from the meat. Trim any excess fat and cut into serving portions.
• Pat ribs dry with paper towels; return to cooling rack-lined baking sheet. Heat a skillet until smoking hot; brown ribs quickly, 30 seconds to 1 minute per side.

SOUS-VIDE BARBECUE RIBS RECIPE

Steps:

• In a bowl, whisk together the salt, paprika, brown sugar, cumin, cayenne and coriander.
• Rub the mix on the ribs, coating both racks completely. Transfer the racks to 2 large vacuum-seal bags and seal shut. Alternatively, place the ribs in sealable plastic bags and dip them into a large bowl of water to displace the air before sealing shut.
• Preheat a pot of water fitted with a sous-vide immersion circulator to 155 F according to the manufacturer's directions.
• Cook the ribs for 24 hours, making sure the bag remains completely submerged.
• The next day, remove the ribs from the bags and light a grill. Grill the ribs, flipping often, basting them with the barbecue sauce until lightly charred, 6 to 8 minutes.
• Transfer to a cutting board and carve, then serve.

FABULOUS TENDER PORK RIBS - SOUS VIDE STYLE

Steps:

• Preheat the SousVide Supreme to 138F/57°C You can cheat an put them in early because the temperature will drop when you add the ribs. It will come back up to temperature in no time.
• Make Recipe#390416 combining all the dry spice ingredients listed above. You won't use it all. I always quadruple the recipe and store the extra for future use.
• Cut the ribs into sections. I cut into 3-4 bones per section.
• Season both sides of the ribs with the rub mixture. No need to season too heavily as the flavors will be enhanced with this method of cooking. Just a light to moderate dusting. Using your hands, pat the spices into the ribs.
• Put each section into individual vacuum seal bag, removing all the air and sealing. Alternately, arrange the rib sections side by side in the bags and seal DO NOT stack the rib sections in the bag.
• Note: All the air must be removed from the bags to insure the packages are submerged for proper cooking.
• Place bags in the preheated water bath. If you have a rack for your Sous Vide, all the better, if not, do not let them nest. Make sure water passes in between each bag.
• Submerge the pouch(es) in the water oven and cook for a minimum of 24 hours up to a maximum of 48 hours. They will not over cook after 24 hours, really!
• At this point, they are fully cooked. You may cool and refrigerate for several days) or freeze the ribs for future consumption. If you refrigerate them bring to room temperature before grilling. Please note, warming on the grill will take longer because they are hot from the water bath. Note: I have tried cooking & refrigerating for later use.
• Fire up the grill!
• Remove from the pouches from the water bath.
• From this point, finish off the ribs as you normally do.
• Sear the surface of the ribs on the grill, or under the broiler. About 1-2 minutes per side.
• Slather on your favorite BBQ sauce, grilling to achieve caramelization of the sauce.
• Serve & enjoy!

SOUS VIDE RIBS

Steps:

• Enjoy.

SOUS VIDE RIBS

Steps:

• Remove the silver skin from the back of the ribs.
• If you don't have a roll of vac and seal bags, cut between the ribs to make smaller potions that will fit into a gallon bag.
• Place the ribs into a sous vide water bath set at 155 F and cook for 24 hours. basting liquid for ribs
• For added flavor, add the purge, or liquid in the bag, to the BBQ sauce that you will be basting the ribs with.
• Heat your smoker grill to 225 and smoke the ribs for one hour. After an hour lightly baste the ribs with the bbq sauce. Close the lid and smoke for an additional 15 minutes.
• Continue to baste the ribs every 15 minutes allowing the bark to form in between each basting.
• Ribs are done when the internal temp reaches 170 but I let mine go to 190.

SOUS VIDE RIBS

Steps:

• Fill a pot or heat-resistant container with water and preheat sous vide to 150° Fahrenheit.
• Remove white membrane from ribs, then slice rack in half.
• Mix all dry rub ingredients together in a bowl, then rub half of the dry rub onto both sides of the ribs.
• Place the ribs in a resealable plastic bag, then remove the air using either a vacuum sealer or the displacement method. Drop bag into bath and cook for 24 hours.
• Make the barbecue sauce by adding all ingredients to a saucepan over medium-low heat, simmer for about 10 minutes or until sauce has thickened.
• Remove bag from bath and ribs from bag. Pat ribs dry with a paper towel and season with remaining dry rub.
• Brush both sides of ribs with barbecue sauce and set grill to medium heat.
• Once hot, place ribs on the grill and cook for 5 minutes per side or until charred around the edges.

SOUS VIDE RIBS

Steps:

• Preheat water bath using immersion circulator to 165 degrees F.
• Cut rib racks in half (you want 6-10 inch wide pieces) so they're easier to vacuum seal and will fit better in your water bath. Season liberally with BBQ seasoning. If using a salt-free seasoning, season with kosher salt as well.
• Vacuum seal each piece of rib separately.
• Cook in preheated water bath for 12-16 hours. If using baby back ribs, closer to 12 hours. If using spare ribs, closer to 16 hours.
• When done, remove from water bath. At this point, you can refrigerate until ready to finish or finish immediately. Brush with BBQ sauce before finishing. To finish on the smoker, smoke at 175 degrees F for 2-3 hours. To finish on the grill, grill over high heat for about 10 minutes each side, until browned. To finish under the broiler, line a rimmed baking sheet with foil and place ribs on sheet. Place under broiler for about 5 minutes on each side, until browned.
• Brush with more BBQ sauce if desired and serve.

SOUS VIDE BEEF BACK RIBS

Steps:

• Trim the fat off the rib racks. Remove the silver skin, as well as any excess fat across the surface off the rack. Leave rib rack intact (i.e. don't cut down into individual ribs)
• Prepare the rub by mixing one part kosher salt to one part black pepper. Mix thoroughly before rubbing liberally over the surface of the ribs, making sure to work into any dips or crevices on the racks.
• Place the racks in a vacuum bag each and seal.
• Place bags in sous vide water bath and set temperature to 150°F. Leave for 24-38 hours.
• Remove bags from water and carefully open sealed bags with scissors.
• Pat dry with paper towels to remove excess liquid.
• Transfer beef to preheated grill and sear over high direct heat. For 1-2 minutes on each side.
• Transfer ribs from grill to counter surface. Carve and serve.

24 HOUR SOUS VIDE RIBS

Steps:

• First, fill a large pot with water (something large enough to submerge your ribs). Preheat your sous vide water bath to 152ºF by attaching your sous vide to the side of the pot.
• Next, prepare pork dry rub by combining all of the spices together in a medium bowl and set aside.
• Then, remove rack of ribs from the package and place it onto a large baking sheet. Use a sharp knife to cut the rack in half. Then, flip the ribs over and remove the white membrane by peeling it back. Discard membrane.
• Generously season ribs with your dry rub. Use about 1/2 cup of dry rub at this point and save the rest for later. Use your hands to massage the rub into the front and back of the ribs.
• Transfer each half rack of ribs into 2 separate food saver bags and remove as much air as possible and seal. Submerge bags into the sous vide water bath and use 2 clips to attach them to the side of the pot. Cover pot with a piece of tin foil, leaving a hole for the sous vide to stick out. The reason we do this is to prevent evaporation overnight.
• Set timer for 24-hours. Make sure to check water level every so often to make sure that the water does not evaporate. If it does, just add more.
• Once the 24-hours is up, remove bags from water bath and then cut them open with a pair of scissors. Discard the juices and remove the ribs. Place ribs on top of paper towel and use an additional paper towel to blot any moisture out of them.
• Use around 1/4 cup more of dry rub to season the front and back of the ribs. Then, use a brush to apply a layer of your favorite BBQ sauce. You can use as much or as little BBQ sauce as you'd like.
• Preheat grill to 450ºF. Then, rub grill grates with olive oil or spray with nonstick cooking spray. Grill both sides of the ribs for 5-6 minutes or until you get a charred edge.
• Let ribs rest for 5-10 minutes before serving.

SOUS VIDE SHORT RIBS RECIPE

Steps:

• Set the sous vide cooker at 55°C / 131°F to preheat the water in the sous vide container. In the meantime, we'll prepare the meat.
• The first thing we need to do is to wash the short ribs. Since short ribs are high in fat, they tend to create many fluids from the fat inside the vacuum seal bag. Washing them will help prevent this.
• Dry the short ribs with paper towels and insert them in the vacuum seal bag.
• Crush and place the garlic clove inside the vacuum bag with the short ribs.
• Add the paprika, red wine, chili pepper, and rosemary branch in the bag.
• Vacuum seal the bag to prepare cooking.
• Cook the short ribs for 45 hours.
• Once the short ribs are done sous vide cooking, preheat the oven at the max temperature.
• Take the short ribs out of the vacuum bag and place them on an oven dish.
• Brush the short ribs with the BBQ sauce, and insert them in the oven.
• They will form a delicious glazing on the surface.
• Once they're roasted, the short ribs are ready to be served.

BEST 72 HOUR SOUS VIDE SHORT RIBS RECIPE

Steps:

• Set your sous vide machine to 131°F (55.0°C) for medium rare or 141°F (60.5°C) for medium.
• Remove any gristle, fat, or connective tissue. Lightly salt the meat and sprinkle with the spices.
• Place the short ribs in a sous vide bag and seal it. You can use a silicon bag, Ziploc-brand freezer bag, or a heat safe vacuum bag or zip top bag.
• Add the bag to the preheated sous vide water bath. Let it cook until it is tenderized, 2 to 3 days.
• Once fully cooked, take the sous vide bag out of the water bath and remove the meat from the bag. Pat it dry with a paper towel or dish cloth.
• Heat a heavy pan with some oil in it over medium-high to high heat until it just starts to smoke. Add the meat and sear quickly, about one minute per side. You want the short ribs to just brown but not overcook any more.
• Plate the beef like you would a traditionally cooked version.