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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.
Prep Time30 minutes
Cook Time2 days
Total Time2 days 30 minutes
Course: Main
Cuisine: Barbecue/Asian
Servings: 16 -18
Author: Valerie Lugonja is... A Canadian Foodie

Ingredients

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

Instructions for the Sous Vide Cooking:

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

Instructions for Grilling the Ribs:

  • If ribs are chilled or frozen, thaw
  • Remove from pouches (I don't reserve the juices)
  • 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
  • Arrange short ribs on a platter and garnish; serve with coconut rice and a salad