Best 3 Serious Eats Ribs Sous Vide Recipes
**Pork ribs cooked sous vide offer a unique and tender eating experience, with fall-off-the-bone meat that's infused with flavor. This article presents three distinct recipes for sous vide pork ribs, each with its own unique flavor profile.**
**The first recipe, Memphis-Style Pork Ribs, features a dry rub made with a blend of paprika, garlic powder, onion powder, cayenne pepper, and brown sugar. The ribs are then cooked sous vide for 24 hours at 155°F (68°C) before being finished on the grill for a smoky flavor.**
**The second recipe, Korean-Style Pork Ribs, uses a marinade made with gochujang (Korean chili paste), soy sauce, brown sugar, garlic, and ginger. The ribs are marinated for at least 4 hours before being cooked sous vide for 12 hours at 145°F (63°C). They are then glazed with a mixture of gochujang, honey, and rice vinegar before being grilled.**
**The third recipe, Barbecue Pork Ribs, uses a classic barbecue sauce made with ketchup, brown sugar, vinegar, Worcestershire sauce, and spices. The ribs are cooked sous vide for 18 hours at 165°F (74°C) before being finished on the grill and basted with the barbecue sauce.**
**All three recipes result in tender and flavorful pork ribs that are sure to impress your friends and family. With the convenience of sous vide cooking, you can achieve restaurant-quality ribs in your own home.**
SOUS VIDE RIBS
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Sous vide ribs are tender, succulent, and even smoky without having to use a smoker. These perfectly cooked ribs are finished in the oven or grill.
Provided by Leah Maroney
Categories Dinner
Time P1DT30m
Number Of Ingredients 10
Steps:
- Enjoy.
Nutrition Facts : Calories 795 kcal, Carbohydrate 25 g, Cholesterol 202 mg, Fiber 1 g, Protein 41 g, SaturatedFat 18 g, Sodium 1284 mg, Sugar 22 g, Fat 60 g, UnsaturatedFat 0 g
24 HOUR SOUS VIDE RIBS
These bbq ribs are rubbed with a smokey dry rub, cooked in a sous vide bath for 24 hours, slathered with BBQ sauce, and then grilled to perfection.
Provided by Lee Funke
Categories Dinner
Time P1DT20m
Number Of Ingredients 4
Steps:
- First, fill a large pot with water (something large enough to submerge your ribs). Preheat your sous vide water bath to 152ºF by attaching your sous vide to the side of the pot.
- Next, prepare pork dry rub by combining all of the spices together in a medium bowl and set aside.
- Then, remove rack of ribs from the package and place it onto a large baking sheet. Use a sharp knife to cut the rack in half. Then, flip the ribs over and remove the white membrane by peeling it back. Discard membrane.
- Generously season ribs with your dry rub. Use about 1/2 cup of dry rub at this point and save the rest for later. Use your hands to massage the rub into the front and back of the ribs.
- Transfer each half rack of ribs into 2 separate food saver bags and remove as much air as possible and seal. Submerge bags into the sous vide water bath and use 2 clips to attach them to the side of the pot. Cover pot with a piece of tin foil, leaving a hole for the sous vide to stick out. The reason we do this is to prevent evaporation overnight.
- Set timer for 24-hours. Make sure to check water level every so often to make sure that the water does not evaporate. If it does, just add more.
- Once the 24-hours is up, remove bags from water bath and then cut them open with a pair of scissors. Discard the juices and remove the ribs. Place ribs on top of paper towel and use an additional paper towel to blot any moisture out of them.
- Use around 1/4 cup more of dry rub to season the front and back of the ribs. Then, use a brush to apply a layer of your favorite BBQ sauce. You can use as much or as little BBQ sauce as you'd like.
- Preheat grill to 450ºF. Then, rub grill grates with olive oil or spray with nonstick cooking spray. Grill both sides of the ribs for 5-6 minutes or until you get a charred edge.
- Let ribs rest for 5-10 minutes before serving.
Nutrition Facts : ServingSize 1/4, Calories 360 calories, Sugar 14, Fat 17, Carbohydrate 31, Fiber 2, Protein 51
SOUS VIDE BARBECUE PORK RIBS RECIPE
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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
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
Tips:
- Choose the right ribs: Baby back ribs are the most popular choice for sous vide cooking, but you can also use spare ribs or St. Louis-style ribs.
- Season the ribs well: Use a generous amount of salt, pepper, and your favorite spices to flavor the ribs.
- Vacuum seal the ribs: Make sure the ribs are completely covered in liquid before vacuum sealing them.
- Cook the ribs at the right temperature and time: The ideal cooking temperature for sous vide ribs is between 145°F and 165°F. The cooking time will vary depending on the thickness of the ribs and the desired level of doneness.
- Chill the ribs before finishing: After cooking, chill the ribs in an ice bath to stop the cooking process and firm up the meat.
- Finish the ribs by grilling, broiling, or searing: This will help to add a crispy, caramelized crust to the ribs.
Conclusion:
Sous vide is a great way to cook ribs because it allows you to achieve perfectly tender and juicy results every time. By following these tips, you can make delicious sous vide ribs that your friends and family will love. So, fire up your sous vide machine and give this recipe a try!
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