What Makes This Recipe So Good
They cook at a low temperature in the sous vide for 24 hours – yes, a full day! This time spent in the sous vide allows the collagen in the ribs to breakdown creating tender, almost flaky meat.They’re doused in a smokey dry rub loaded with flavor and spices. This adds an insane amount of delicious flavor to this recipe, while also working to tenderize the meat!This method takes all the guesswork out of cooking ribs. The sous vide bath maintains a steady temperature the entire times the ribs cook, allowing you to sit back, relax, and wait – no checking necessary!
Key Ingredients
Baby Back Pork Ribs – Head to your local butcher shop and pick up an entire full rack of baby back ribs for this recipe. Then, you’ll start by removing the white membrane from the under side of the ribs. I find the easiest way to do this is by cutting a tiny slit into one edge of the membrane and then lifting it up with my hands from there. Once you have a corner of the membrane lifted, it should be relatively easy to remove after that. You’ll also want to cut the rack of ribs in half, making it easier to place in the sous vide! Smoked Paprika – Because our ribs only spend a few minutes on the grill, we use smoked paprika to give them that delightful slightly smoky flavor. If you don’t have smoked paprika, I highly recommend you pick up a bottle! Smoked paprika will make all the difference in the flavor of these sous vide ribs.
Chef’s Tips
Cover the sous vide bath while it cooks, otherwise most of the water will evaporate. If you can’t find a lid for your sous vide bath, keep an eye on the water level and continue filling with water as needed!This is the perfect recipe to prep a day ahead of a summer barbecue! Simply place ribs in the sous vide 24 hours before guests arrive, make the barbecue sauce the night before, then finish off the next day. Everyone will be amazed by how easily these sous vide ribs come together, and how delicious they taste!Serve any leftover barbecue sauce alongside finished ribs! And if dry rub ribs are more your thing, feel free to leave the barbecue sauce out altogether.
More Sous Vide Recipes You’ll Love
Sous Vide Corned BeefSous Vide ShrimpCrispy Sous Vide Chicken ThighsSous Vide Filet MignonHow to Brine Chicken Wings
