Perfectly Tender Sous Vide Ribs
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Prep Time
10 mins
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Cook Time
4 hrs
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Broil Time
10 mins
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Total Time
4 hrs 20 mins
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Servings
2 servings
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Calories
375 kcal
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Course
Main Course
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Cuisine
American
Perfectly Tender Sous Vide Ribs
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If you're a fan of juicy, tender, and flavorful ribs, have you heard of sous vide ribs. It's the secret to cooking ribs that are incredibly tender and flavorful. Using this cooking process ensures that the meat is cooked evenly throughout to exactly the way you enjoy your ribs!
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Ingredients
- 1 full rack pork baby back ribs membrane removed
- 2 tablespoon brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- ½ teaspoon Italian seasoning
- ¼ cup Favorite BBQ sauce plus more for serving
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Instructions
- First, remove the silver skin from the back of the ribs and pat them dry with a paper towel.
- Mix together the brown sugar, kosher salt, paprika, garlic powder, black pepper, onion powder, and Italian seasoning in a bowl to make a flavorful dry rub.
- Cut the ribs in half so they can fit into the sous vide bags and then generously rub the BBQ rub all over the ribs.
- Vacuum seal the dry-rubbed ribs in a sous vide bag using a vacuum sealer or you can use the water displacement method to remove as much air from the bag as possible.
- Cook the ribs in a sous vide bath that's maintained at 165°F / 74°C for 4-8 hours using a sous vide machine. This method of cooking makes the ribs incredibly tender.
- Carefully remove the sous vide baby's back ribs from the vacuum bag, reserving the juices. Pat the tender ribs dry with paper towels and then place them in the fridge to cool down. Doing this keeps the ribs safe to eat by preventing any bad germs from growing. It also helps the ribs stay delicious and not too mushy.
- Preheat the oven broiler on high heat and line a rimmed baking sheet with aluminum foil.
- Place the cooled ribs onto the baking sheet and brush them on both sides with 1⁄4 cup of your favorite BBQ sauce. When broiling, I like starting with the bone side up.
- Broil them for 1-2 minutes until they are lightly charred. Flip the ribs over and broil the other side for 1-2 minutes to caramelize on the outside.
- Remove the rack of ribs from the oven, tent foil loosely over them and let them rest for 10-15 minutes to redistribute juices.
- Slice your amazing bone-tender sous vide pork ribs between bones and serve them immediately with more BBQ sauce if that's what you prefer.
Notes
- Keep the Flap. This is the thin, fatty section of meat that is attached to the bone side of the ribs. Some remove it but I encourage you to leave it as it helps keep the ribs moist while cooking.
- Trimming the Ribs. Trim the excess fat and remove the silver skin from the ribs so the dry rub and flavors penetrate the meat more effectively during the sous vide cooking process.
- Let Them Rest. Allow ribs to rest for at least 10 minutes so juices redistribute before slicing and serving.
- Vacuum Sealing is Best. This ensures your ribs will cook evenly and retain their moisture for best results.
Nutrition Information
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Calories
375kcal
(19%)
Carbohydrates
14g
(5%)
Protein
28g
(56%)
Fat
23g
(35%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
98mg
(33%)
Sodium
3617mg
(151%)
Potassium
413mg
(12%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
120IU
(2%)
Vitamin C
3mg
(3%)
Calcium
71mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 28g | 56% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 98mg | 33% |
| Sodium | 3617mg | 151% |
| Potassium | 413mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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