Cooking ribs can usually be a bit of a challenge, as they can easily be burnt if not monitored closely. Yet, who doesn’t crave some juicy, tender ribs every once in a while?
That’s why this recipe is perfect. You can still enjoy these flavorsome and delicious ribs with absolutely no effort or trouble. All you need to do is to season the ribs and wait for them to cook in the Sous Vide, cover it with your home-made delicious BBQ that I am going to leave the recipe for below, and voila, you have your sticky, mouthwatering ribs!
Some Tips to Consider When Making This Recipe
- Removing the membrane on the ribs is optional. However, the ribs are definitely more flavorsome and luscious without the membrane.
- To remove the membrane on the ribs. You will need to adjust each rib so that the rack-side facing up, then gently with a thin knife, lift and loosen the membrane off the bone from under the silverskin. With your fingers, pull it off.
- I prefer to cook the ribs at 150°F (66°C). However, you are free to cook them to whatever doneness you prefer according to this chart:
|167°F / 75°C||6 hours||Tender and easily shredded|
|150 °F / 66 °C||24 hours||Still tender but juicier than the baked ones|
|145 °F / 63 °C||36 hours||A bit pinkish, yet so tender.|
Sticky Sous Vide Barbecue Ribs Recipe
For the ribs
- 3 pounds of baby back pork ribs
- 2 teaspoons of paprika
- 3 teaspoons of garlic powder
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- ½ teaspoon of cumin
- 1 tablespoon of olive oil
For the delicious BBQ sauce
- 1 cup of BBQ sauce
- 2 tablespoons of finely chopped garlic
- 1 tablespoon of olive oil
- ¼ tablespoon of Worcestershire sauce
- To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 150°F (66°C). Leave it to preheat.
- Remove the membrane covering the ribs.
- In a small bowl, mix the garlic powder, paprika, cumin, salt, and pepper together.
- Season your ribs by rubbing ½ tablespoon of olive oil and the mix of spices on both sides.
- Now, for the ‘Water displacement’ technique, you will need to put your seasoned ribs in a zip-lock bag, then close the bag completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
- Dip the bag completely into the sous vide container.
- Cover the Sous Vide with the lid, or you can use aluminum foil to tightly close it so no water evaporates.
- Leave it to cook for 24 hours, occasionally check the water level, and add more to maintain its level.
- When the time is done. Remove your ribs from the bag. At this point, you can store them for up to 4 days in the fridge. Or you can even serve them!
- Transfer the ribs to a baking tray lined with aluminum foil. Drizzle the BBQ sauce generously on the ribs, covering them well.
- Caramelize the ribs by leaving them under the broiler in the oven for 3-5 minutes.
- When they crisp up a bit, serve immediately and ENJOY!