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Sous Vide BBQ Ribs

Sous Vide Barbecue Ribs

This is a lengthy process so I usually do a lot at a time. I do at least 4 racks at once. That means that when the first batch is in the water bath, the second batch is in the fridge in the vacuum packed bags waiting turn. It is so worth it, though. These are tender, finger-licking, flavourful and ready immediately upon thawing. Worth buying a sousvide machine for this recipe alone!

Course Main
Cuisine Canadian
Prep Time 1 hour
Cook Time 1 day
Total Time 1 day 1 hour
Servings 8 or more
Author Valerie Lugonja

Ingredients

Ingredients for SousVide Barbecue Ribs

  • 4 meaty racks of know-your-farmer baby back pork ribs
  • 2 batches brining solution
  • 1 batch of rub
  • Lots of Ice

Ingredients for Brining Solution: (enough for 2 full racks)

  • 100 grams salt
  • 30 grams sugar
  • 1 litre water

Ingredients for Dry Rub: (enough for 4 racks with some leftover)

  • ¼ cup plus 2 Tablespoons Hungarian paprika
  • ¼ cup plus 2 Tablespoons garlic powder
  • ¼ cup freshly ground dried ancho chiles
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • ¼ cup salt
  • ¼ cup dried basil
  • 1 Tablespoon Vegetta
  • lots of freshly ground black pepper 2 tablespoons or so

Instructions

Instructions for Preparing Ribs:

  1. Cut each rack of ribs into portions which will fit into each vacuum pouch ( 3-4 ribs per piece or about 3 slabs per rack)

  2. Rinse each portion and pat dry

Instructions for Brining Solution:

  1. Mix brine in container that will hold ribs and fit in fridge (a 7-10% salt, 0-3% sugar water solution or 70-100 grams salt and 0-30 grams sugar per 1 liter)

  2. Place ribs in brine, submerged and covered, in fridge for 12-24 hours (I chose the higher brine for both salt and sugar)

  3. Drain, rinse and pat dry to prepare each portion for rub

Instructions for Rub:

  1. Combine all rub ingredients together in larger bowl; mix well to completely combine

  2. Generously season each rib with rub; place each on parchment covered pan until all pieces are covered

Instructions for Vacuum Packing Ribs:

  1. Fill SousVide Oven with water; preheat to 176°F (80°C) water bath for 8-12 hours or in 155°F (68°C) water bath for 24 hours (I chose the lower temperature and the longer time)

  2. Carefully place each portion into vacuum pouch without getting anything on edges of bag (this will destroy the seal); follow manufactures instructions to seal each portion

  3. Place sealed portions on parchment covered pan

Instructions for SousVide:

  1. Arrange bags of ribs in water bath using rack provided to ensure water can circulate around each package; cook for 12 to 24 hours, depending upon your chosen temperature

  2. Prepare sink filled with ice and cold water just prior to completed cooking time; rapidly cool rib packages in ice water

  3. Freeze or refrigerate at below 38°F (3.3°C) for three to four weeks

Instructions for Cooking the Ribs:

  1. Remove ribs from fridge for an hour prior to serving; pre-heat grill

  2. 2. Remove ribs from bag discarding liquid just prior to cooking; place on pre-heated extremely hot grill (Ribs are already cooked, so purpose of grill is to heat and char, only.)

  3. Serve immediately and prepare yourself for the guttural utterings of swooning guests