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Sous Vide Short Ribs with Asian Style Rub and BBQ Sauce

The ribs are rubbed and "cooked" in a Sous Vide water oven at 142 degrees F for 48 hours, then are ready for the grill.
Course Main
Cuisine Barbecue/Asian
Prep Time 30 minutes
Cook Time 2 days
Total Time 2 days 30 minutes
Servings 16 -18
Author Valerie Lugonja is... A Canadian Foodie


Ingredients for the Ribs:

  • 15 pounds (2.3 kg) short ribs trimmed of excess fat
  • 1 recipe Dry Rub (follows)
  • 1 recipe Barbecue Sauce or Marinade (follows)
  • 2 or 3 green onions , chopped for garnish
  • toasted sesame seeds

Ingredients for the Dry Rub (mix together):

  • 1 cup salt
  • 2 cups sugar
  • 4 tablespoons Ancho chili powder
  • 2 tablespoons ground cumin
  • 4 tablespoons garlic powder
  • 1 tablespoon ground black pepper
  • 2 tablespoon ground ginger
  • 2 tablespoon Spanish paprika
  • 2 tablespoons sweet paprika

Ingredients for the Barbecue Marinade or Sauce (mix together):

  • 1 cup soy sauce
  • 1 cup brown sugar
  • 1 cup apple juice
  • 11/2 cup (160 g) chopped garlic (to taste)

Garnish Suggestions:

  • one bunch green onions , slivered
  • toasted sesame seeds


Instructions for the Sous Vide Cooking:

  1. Prepare ribs by drying them with a paper towel before dipping into the dry rub
  2. Rub each short rib with the dry rub mixture or dip each side into it, until completely covered; repeat once until all are done
  3. Cover and refrigerate for up to 24 hours (optional)
  4. When ready to cook, fill the SousVide with water and preheat to 142F/61C
  5. Put the ribs into large (gallon/3.8 liter) cooking pouches and vacuum seal; place in the water oven, fully submerged
  6. Cook for 48 hours, maintaining temperature
  7. Prepare ice bath if not serving ribs immediately; submerge packages in bath when time is up to cool quickly
  8. Freeze, or refrigerate until ready to grill

Instructions for Grilling the Ribs:

  1. If ribs are chilled or frozen, thaw
  2. Remove from pouches (I don't reserve the juices)
  3. Brush or marinate ribs (for 30 minutes to one hour) with Barbecue Sauce, and sear on hot grill for about 1 minute per side, until grilled to personal preference
  4. Arrange short ribs on a platter and garnish; serve with coconut rice and a salad