Sous Vide Spare Ribs Recipes

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SOUS VIDE PORK BACK RIBS

Wonderfully meaty back ribs are the perfect protein to cook in the sous vide. The end result are moist and extremely tender ribs that don't disintegrate when picked up.

Provided by Bren

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes

Time P1DT20m

Yield 4

Number Of Ingredients 7



Sous Vide Pork Back Ribs image

Steps:

  • Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 155 degrees F (68°C).
  • Combine brown sugar, kosher salt, smoked paprika, cumin, and cayenne in a small bowl; mix well. Remove rough membranes from the ribs and cut each rack into thirds. Rub spice mixture onto the fleshy side of the meat. Place each rack into a plastic bag and seal.
  • Once water temperature has reached 155 degrees F (68°C), submerge both bags in the water. Open the seal of the bags and allow any air to escape. Reseal. Make sure bags are completely submerged. Cover pot with aluminum foil so steam does not escape.
  • Set the timer for 24 hours, checking water level occasionally. Add more water of the same temperature water if necessary.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Remove ribs from the bags and pat dry. Place ribs on the prepared baking sheet and brush with barbecue sauce.
  • Broil for 4 minutes. Remove ribs from the oven, brush with more BBQ sauce, and broil until sauce starts to caramelize, about 3 more minutes.

Nutrition Facts : Calories 843 calories, Carbohydrate 13.4 g, Cholesterol 239.9 mg, Fat 60.5 g, Fiber 0.6 g, Protein 57.9 g, SaturatedFat 22.1 g, Sodium 1802.8 mg, Sugar 10.8 g

2 tablespoons dark brown sugar
1 tablespoon kosher salt
½ tablespoon smoked paprika
½ tablespoon ground cumin
1 teaspoon cayenne pepper
2 (2 pound) rack of ribs
4 tablespoons barbeque sauce (such as Sweet Baby Ray's®), or more to taste

BBQ COUNTRY-STYLE PORK RIBS - SOUS VIDE

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



BBQ Country-Style Pork Ribs - Sous Vide image

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

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

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