Tender Sous Vide Baby Back Ribs

Sous Vide Ribs: The Secrets to Tender, Juicy, and Flavorful Ribs

Cooking ribs can be a tricky task. The traditional low-and-slow smoking method requires a lot of time and effort. However, there’s an easier way to achieve perfectly cooked ribs: sous vide.

Ribs

Sous vide cooking is a technique that involves sealing food in a vacuum-sealed bag and then submerging it in a temperature-controlled water bath. This method ensures even cooking and helps to tenderize tough cuts of meat like ribs.

Ingredients

• Pork ribs (St. Louis-style or baby back)
• Yellow mustard
• Liquid smoke
• Dry rub seasoning (paprika, brown sugar, salt, spices)

Instructions

1. Remove the membrane from the back of the ribs.
2. Apply the dry rub seasoning to the ribs, making sure to coat all sides.
3. Place the seasoned ribs in a vacuum-sealed bag and add a few drops of liquid smoke.
4. Cook the ribs in a water bath set to the desired temperature and time.

Sous Vide Settings

The key to perfect sous vide ribs lies in the time and temperature. Generally, you’ll want to cook the ribs at a lower temperature (145°F) for a longer time (36 hours) to achieve a very tender, almost steak-like texture. Alternatively, you can cook them at a higher temperature (165°F) for a shorter time (12 hours) to get a more traditional barbecue-style rib texture.

Finishing

Once the ribs have finished cooking in the water bath, there are a few options for finishing them:

1. Dry-style in the oven: Remove the ribs from the bag, pat them dry, and bake them at 300°F until a crusty bark forms.
2. Dry-style on the grill: Again, remove the ribs from the bag, pat them dry, and grill them over indirect heat until a crust forms.
3. Sauced in the oven: Brush the ribs with barbecue sauce and bake them at 300°F until the sauce is sticky and caramelized.
4. Sauced on the grill: Brush the ribs with barbecue sauce and grill them over indirect heat until the sauce is set.

Tools I Use

• Sous vide precision cooker
• Vacuum sealer
• Large container or cooler for the water bath
• Spice grinder (optional)
• Charcoal or gas grill (for finishing)
• Baking sheets and wire racks (for oven finishing)

Sous Vide Baby Back Ribs

For a more detailed recipe, here are the steps for making sous vide baby back ribs:

Equipment

• Sous vide precision cooker
• Vacuum sealer
• Large container or cooler for the water bath
• Spice grinder (optional)
• Charcoal or gas grill (for finishing)
• Baking sheets and wire racks (for oven finishing)

Ingredients

• 2 racks of baby back ribs
• Dry rub seasoning (see recipe above)
• Liquid smoke
• Barbecue sauce (optional)

Instructions

1. Remove the membrane from the back of the ribs.
2. Season the ribs generously with the dry rub.
3. Place the seasoned ribs in a vacuum-sealed bag and add a few drops of liquid smoke.
4. Cook the ribs in a water bath set to 145°F for 36 hours or 165°F for 12 hours.
5. Remove the ribs from the bag and pat them dry.
6. Finish the ribs using one of the methods described above (oven, grill, or sauced).

Notes

• The longer cooking time at the lower temperature (145°F) will result in an extra-tender, steak-like rib texture.
• The shorter cooking time at the higher temperature (165°F) will give you a more traditional barbecue-style rib texture.
• Adding a small amount of Prague Powder #1 (curing salt) to the dry rub can help create a “smoke ring” effect without actual smoke.

Sous Vide Barbecue Pork Ribs Recipe

Why It Works

• Sous vide cooking ensures even, gentle heat that tenderizes the ribs without drying them out.
• Salting the ribs ahead of time helps them retain moisture and develop flavor.
• Liquid smoke provides smoky flavor without the need for a physical smoker.
• Finishing the ribs with a quick sear or broil helps develop a flavorful crust.

What We’re After: Characteristics of a Perfect Rib

When it comes to barbecue ribs, we’re looking for a few key characteristics:

1. Tender, meaty interior: The connective tissue should have broken down, but the meat should still have a satisfying chew.
2. Crisp, flavorful bark: The exterior should have a caramelized, slightly crunchy crust that adds depth of flavor.
3. Smoky aroma and taste: The ribs should have a pronounced, yet balanced, smoky flavor.
4. Cohesive, pull-off-the-bone texture: The meat should release from the bone with just a gentle tug.

Getting a Tender, Meaty Interior Using Sous Vide

The key to achieving the perfect rib texture is controlling the time and temperature during the cooking process. Cooking the ribs at a lower temperature (145°F) for a longer time (36 hours) results in an extra-tender, almost steak-like texture, while a higher temperature (165°F) for a shorter time (12 hours) yields a more traditional barbecue-style rib.

For Extra-Juicy Sous Vide Pork Ribs, Turn to Salt!

Salting the ribs before cooking helps them retain moisture and develop more flavor. Brining the ribs is an option, but can lead to a watery texture. Applying the salt directly to the ribs and letting them rest overnight in the fridge is the better approach.

Liquid Smoke Is Real Smoke!

To get that smoky flavor without the need for a physical smoker, use a high-quality liquid smoke product. Brands like Wright’s and Colgin capture the essence of real smoke and can be added directly to the sous vide bag.

Achieving Smoke Rings Using Sous Vide

The iconic “smoke ring” in barbecue is more for visual appeal than flavor. While you can’t create the same chemical reaction that produces a smoke ring in a traditional smoker, you can get a similar effect by adding a small amount of curing salt (Prague Powder #1) to the dry rub.

FAQs : Tender Sous Vide Baby Back Ribs

How long do I have to sous vide ribs?

To get tender, juicy ribs, we suggest cooking them at 145°F for 36 hours or 165°F for 12 hours.

What’s the best temperature for sous vide ribs?

The best temperature range for sous vide ribs is between 145°F and 165°F, depending on your desired texture.

How do I prevent my sous vide water bath from evaporating?

Cover the top of the water bath with aluminum foil or ping pong balls to prevent water evaporation.

Conclusion:

Sous vide cooking is a game-changer when it comes to ribs. By precisely controlling the time and temperature, you can achieve perfectly tender, juicy, and flavorful ribs every time, without the hassle of traditional smoking methods. With a few simple techniques, such as salting, adding liquid smoke, and achieving a smoke ring, you can create restaurant-quality ribs in the comfort of your own kitchen.