|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 60g||77%|
|Saturated Fat 18g||89%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||4%|
|Total Sugars 22g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sous vide ribs are impossibly tender, succulent, and even smoky, all without ever using your smoker. Sous vide is the practice of cooking in a water bath at a precise temperature using an immersion circulator, which maintains the temperature and prevents overcooking. This method works extremely well for meat in general, and ribs in particular. Cooking them at the same temperature for a longer period of time helps to make the rib meat juicy and tender.
The longer you cook the ribs, the more the meat will begin to break down. Whereas cooking most meats in the water bath for an extended period of time will negatively change the texture of the meat, sous vide is ideal for ribs since you want to change their texture in order to make them as succulent as possible.
In this recipe, the ribs are coated in a dry rub of garlic and spices before cooking and finished in the oven or on the grill quickly to get a nice crust, color, and flavor. Serve them as is, or with your favorite barbecue sauce.
Gather the ingredients.
Prepare the ribs by removing the white membrane from the back and cutting off the flap meat with a sharp knife.
Cut the ribs in half so you have 2 half racks.
In a small bowl, stir together the paprika, garlic powder, brown sugar, chili powder, cumin, salt, and pepper. Divide the mixture in half.
Rub the ribs with one half of the spice mixture.
Place the ribs in a freezer plastic bag, or two if they do not fit side by side in one. Remove most of the air. Before sealing it completely, leave a corner open and drop in the liquid smoke through this small opening.
Place the immersion circulator in a large pot of water and heat to 150 to 155 F. Submerge the bag into the water until the pressure of the water removes the rest of the air in the bag. Carefully seal the unsealed corner and completely submerge the bag in the water. Cook for 24 to 36 hours.
Preheat the oven to 350 F. Remove the bag from the water and take the ribs out of the bag. Pat the ribs completely dry using paper towels.
Rub the ribs with the remaining spice mixture. Bake in the oven for 20 minutes or until they are dry to the touch and have formed a nice crust.
Brush with barbecue sauce, if desired, and slice the ribs between the bones.
- You can cook the ribs at a lower temperature (145 F) if you prefer the meat to be more like a tender steak versus traditional barbecued ribs. A longer, lower cook will result in a more succulent, meaty texture.
- Make sure there is enough water in the pot before you leave it overnight. The water will cook off (slower than boiling, but it will still happen). If the water runs out, the machine may shut off (depending on your model).
If you'd like to finish the ribs on the grill instead of the oven, preheat your grill to medium-high heat and grease the grill grates with a bit of oil. Place the ribs with the remaining spice mixture on the grill, bone-side down, and close the lid. Grill for 10 minutes or until they are dry and have a nice sear on the outside.