Best 3 Bbq Country Style Pork Ribs Sous Vide Recipes

**Pork ribs**, a classic American comfort food, are a staple dish in many backyard barbecues and family gatherings. These succulent, fall-off-the-bone ribs are typically slow-cooked to achieve maximum tenderness, but with the wonders of modern cooking techniques, you can now enjoy perfectly cooked country-style pork ribs in the comfort of your own kitchen using the sous vide method.**

**This comprehensive guide presents three delectable sous vide pork rib recipes**, each with its own unique flavor profile to tantalize your taste buds. From the classic **BBQ Country Style Pork Ribs** basted in a sweet and smoky sauce, to the tangy and aromatic **Asian-Inspired Pork Ribs**, and the spicy and flavorful **Mexican-Style Pork Ribs**, these recipes offer a culinary journey that will leave you craving for more.**

Here are our top 3 tried and tested recipes!

SOUS VIDE BARBECUE PORK RIBS RECIPE

Sous Vide Barbecue Pork Ribs Recipe image

A sous vide barbecue pork ribs recipe that achieves the goals of traditional smoking-crusty bark and tender yet meaty texture-without the BBQ tools.

Provided by J. Kenji López-Alt

Categories Mains

Time 18h

Yield 4

Number Of Ingredients 22

Ingredients

For the Spice Rub:
1/3 cup paprika
1/3 cup dark brown sugar
1/4 cup kosher salt
1 teaspoon Prague Powder #1 (optional; see note)
2 tablespoons whole yellow mustard seed
1 teaspoon freshly ground black pepper
2 tablespoons granulated garlic powder
1 tablespoon dried oregano
1 tablespoon whole coriander seed
1 teaspoon red pepper flakes
For the Sauce (if making sauced ribs):
1 medium yellow onion, grated on the large holes of a box grater
1 1/2 cups (360ml) ketchup
2 tablespoons (30ml) spicy brown mustard
1/3 cup (80ml) dark molasses
1/4 cup (60ml) Worcestershire sauce
1/4 cup (60ml) apple cider vinegar
3/4 teaspoon (3ml) Wright's or Colgin liquid hickory smoke
For the Ribs:
2 whole racks St. Louis-cut pork ribs
About 3/4 teaspoon (3ml) Wright's or Colgin liquid hickory smoke

Steps:

To Finish Dry-Style on the Grill: Remove ribs from vacuum bags and carefully pat dry with paper towels. Rub with remaining 3 tablespoons spice rub. Light one-half chimney full of charcoal (about 2 1/2 quarts of coals). When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium heat setting, cover, and preheat for 10 minutes. Scrape the grill grates clean with a grill scraper, then oil the grates by holding an oil-dipped kitchen towel or paper towels in a set of tongs and rubbing them over the grates 5 to 6 times. Place the ribs, meat-side up, over the cooler side of the grill. Cover and cook until ribs are heated through and dry to the touch, about 15 minutes. Transfer ribs to hotter side of grill and continue grilling, turning occasionally, until a crusty bark has formed, about 10 minutes. Serve.
To Finish Sauced Ribs in the Oven: Remove ribs from vacuum bags and carefully pat dry with paper towels. Adjust oven racks to upper and lower-middle positions and preheat oven to 300°F (150°C). Line 2 rimmed baking sheets with aluminum foil and place a wire rack in each. Divide ribs evenly on racks, meat-side up. Transfer ribs to oven and cook until surface is sizzling and ribs are heated through, about 20 minutes. Brush ribs with sauce and return to oven for 10 minutes. Remove from oven, brush with another layer of sauce, and return to oven until sauce is dried and sticky, about 10 minutes longer. Remove ribs from oven, paint with one last layer of sauce, and serve, passing extra sauce at the table.

Nutrition Facts : Calories 2142 kcal, Carbohydrate 20 g, Cholesterol 595 mg, Fiber 4 g, Protein 121 g, SaturatedFat 53 g, Sodium 3360 mg, Sugar 12 g, Fat 177 g, ServingSize Makes 2 racks of ribs, serving 4, UnsaturatedFat 0 g

BBQ COUNTRY STYLE RIBS

BBQ Country Style Ribs image

Tasty, twice baked ribs with your favorite BBQ sauce.

Provided by Glenda Ulven

Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs

Time 3h15m

Yield 5

Number Of Ingredients 4

Ingredients

10 country style pork ribs
2 teaspoons minced garlic
1 lemon, thinly sliced
1 (18 ounce) bottle barbeque sauce

Steps:

Preheat oven to 250 degrees F (120 degrees C).
In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.

Nutrition Facts : Calories 625.1 calories, Carbohydrate 39.2 g, Cholesterol 176.5 mg, Fat 30.7 g, Fiber 1.6 g, Protein 45.7 g, SaturatedFat 10.8 g, Sodium 1228.2 mg, Sugar 26.3 g

BBQ COUNTRY-STYLE PORK RIBS - SOUS VIDE

BBQ Country-Style Pork Ribs - Sous Vide image

Slow cooked with just a bit of flavor and then finished in the oven with your favorite sauce, these pork ribs are easy and delicious.

Provided by Ryan Schroeder

Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs

Time 8h12m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon kosher salt
1 tablespoon white sugar
1 pound pork spareribs
½ teaspoon red pepper flakes, or to taste
¼ teaspoon five-spice powder, or to taste
¼ teaspoon ground black pepper, or to taste
2 teaspoons liquid smoke flavoring, or to taste
½ cup barbecue sauce, or to taste

Steps:

Mix salt and sugar together in a small bowl. Sprinkle all over ribs. Coat with red pepper flakes, five-spice powder, and black pepper. Slide ribs into a large vacuum-seal bag; pour in liquid smoke. Seal.
Immerse bag in a heat-proof container of water with a sous vide cooker. Set temperature to 140 degrees F (60 degrees C); cook for 8 hours.
Preheat oven to 450 degrees F (230 degrees C). Set oven rack about 6 inches from the heat source and turn on the broiler. Place a wire rack on top of a baking sheet.
Pull ribs out of the bag; spread onto the prepared baking sheet and brush with barbeque sauce.
Bake in the preheated oven until bubbly, 4 to 5 minutes. Flip and continue baking until other side bubbles, 2 to 3 minutes more.

Nutrition Facts : Calories 277.6 calories, Carbohydrate 14.9 g, Cholesterol 59.9 mg, Fat 17.4 g, Fiber 0.3 g, Protein 14.5 g, SaturatedFat 5.8 g, Sodium 1835.9 mg, Sugar 11.3 g

Tips:

Choose country-style pork ribs with good marbling for a more flavorful dish.
Season the ribs liberally with your favorite BBQ rub for extra flavor.
Use a vacuum sealer to ensure the ribs are completely sealed and submerged in the water bath.
Cook the ribs for at least 12 hours at 165°F (74°C) for fall-off-the-bone tenderness.
Finish the ribs on the grill or in a smoker for a crispy, caramelized exterior.
Serve the ribs with your favorite BBQ sauce and sides.

Conclusion:

Sous vide country-style pork ribs are an easy and delicious way to enjoy this classic barbecue dish. By cooking the ribs in a vacuum-sealed bag, you can ensure that they are cooked evenly and retain their natural juices. Finishing the ribs on the grill or in a smoker adds a delicious smoky flavor and crispy texture. Serve the ribs with your favorite BBQ sauce and sides for a meal that everyone will love.