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Sous Vide Barbecue Ribs Recipe

Sous Vide Barbecue Ribs are the most tender and juicy ribs ever! Cooked low and slow to the perfection in the sous vide water bath with a homemade spice rub, then finished on the grill or in the oven with a seasoned BBQ sauce mixture that’s so addictive. Finger licking delicious ribs right here!

Prep Time
10 mins
Cook Time
1 d
Total Time
1 d 10 mins
Servings: 4 people
Calories: 684 kcal
Course: Main Course , Dinner
Cuisine: French

Ingredients

Ribs and dry rub:
  • 3 pounds baby back pork ribs
  • 3 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1 tablespoon olive oil
Sauce:
  • 1 cup barbecue sauce
  • 2 tablespoons minced garlic 
  • 1 tablespoon olive oil
  • 1/4 tablespoon Worcestershire sauce 

Instructions

    Cup of Yum
  1. Preheat the sous vide water bath: add water to the sous vide container or a large pot, and set the Sous Vide Precision Cooker to 150°F (66°C). This is my recommended temperature, and if you’d like to cook at other temperatures, follow the guide in the post above.
  2. Remove the membrane that covers the underside of the ribs.
  3. Drizzle the ribs with olive oil and spread it around around the ribs evenly.
  4. In a small bowl whisk together garlic powder, paprika, cumin, salt, and pepper.
  5. Rub the seasoning on all side with the seasoning.
  6. Place the seasoned ribs into a large vacuum bag or zip-lock bag. If you use zip-lock bags, you will need to use two or three, and seal them using the “water displacement” technique. (Seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.)
  7. When the water has reached the set temperature, lower the bags into the water bath. Make sure the ribs are fully submerged in the water with the seams above the water.
  8. Cover the pot with aluminum foil to reduce the water evaporation.
  9. Sous vide cook for 24 hours. (Check the water level half way through and add more if needed)
  10. When the timer goes off, remove the bag from the water bath. At this point, you can store the ribs in the fridge for up to 4 days or serve it immediately.
  11. Place the ribs on a baking sheet lined with foil.
  12. Mix together sauce ingredients, and brush it around the ribs.
  13. Turn on your broiler, and place your ribs in the oven. Cook for 3-5 minutes until the edges are caramelized. (Or cook on grill for about 2-3 minutes each side).
  14. Remove the ribs from the heat and serve immediately.

Nutrition Information

Calories 684kcal (34%) Carbohydrates 33g (11%) Protein 42g (84%) Fat 43g (66%) Saturated Fat 13g (65%) Cholesterol 148mg (49%) Sodium 1516mg (63%) Potassium 761mg (22%) Fiber 1g (4%) Sugar 24g (48%) Vitamin A 700IU (14%) Vitamin C 2mg (2%) Calcium 97mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 684

% Daily Value*

Calories 684kcal 34%
Carbohydrates 33g 11%
Protein 42g 84%
Fat 43g 66%
Saturated Fat 13g 65%
Cholesterol 148mg 49%
Sodium 1516mg 63%
Potassium 761mg 16%
Fiber 1g 4%
Sugar 24g 48%
Vitamin A 700IU 14%
Vitamin C 2mg 2%
Calcium 97mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.