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Sous Vide Pork Back Ribs
Sous Vide Pork Back Ribs
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Prep Time:
15 minutes
Cook Time:
1475 minutes
Total Time:
1490 minutes
Sous vide back ribs: Juicy, tender perfection.
Ingredients:
  • 2 tablespoons dark brown sugar
  • 0.5 tablespoon smoked paprika
  • 0.5 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
Instructions:
  • Place a heat-resistant pad under a large pot filled with water, then attach a sous vide precision cooker and set it to 155°F (68°C).
  • In a small bowl, mix together brown sugar, kosher salt, paprika, cumin, and cayenne until well combined. Remove rough membranes from the ribs, cut each rack into thirds, and rub the spice mixture onto the fleshy side of the meat. Place each rack in a plastic bag and seal it.
  • Once the water reaches 155 degrees F (68 degrees C, carefully place both bags into the water. Open the seals to release any air, then seal them back tightly. Ensure the bags are fully submerged and cover the pot with foil to trap the steam inside.
  • Set a timer for 24 hours, periodically monitoring the water level. Top up with more water of the same temperature as needed.
  • Position an oven rack 6 inches below the heat source and preheat the broiler in the oven. Cover a baking sheet with aluminum foil.
  • Take the ribs out of the bags and gently dry them. Lay the ribs on the baking sheet and coat with barbecue sauce.
  • Broil ribs for 4 minutes, then brush with additional barbecue sauce and broil until sauce caramelizes, about 3 minutes more.

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