Wonderfully meaty back ribs are the perfect protein to cook in the sous vide. The end result is moist and extremely tender ribs that don't disintegrate when picked up.
Preparation Time
15 mins
Cooking Time
24 hr 35 mins
Total Time
24 hr 50 mins
Calories
843 Calories
Recipe Instructions
Step 1
Set the timer for 24 hours, checking water level occasionally. Add more water of the same temperature water if necessary.
Step 2
Remove ribs from the bags and pat dry. Place ribs on the prepared baking sheet and brush with barbecue sauce.
Step 3
Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set the temperature to 155 degrees F (68 degrees C).
Step 4
Broil for 4 minutes. Remove ribs from the oven, brush with more barbecue sauce, and broil until sauce starts to caramelize, about 3 more minutes.
Step 5
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Step 6
Combine brown sugar, kosher salt, paprika, cumin, and cayenne in a small bowl; mix well. Remove rough membranes from ribs and cut each rack into thirds. Rub spice mixture onto meat's fleshy side. Place each rack into a plastic bag and seal.
Step 7
Once water temperature has reached 155 degrees F (68 degrees C), submerge both bags in water. Open the bag's seal and allow any air to escape. Reseal. Make sure the bags are completely submerged. Cover the pot with aluminum foil, so steam does not escape.
Ingredients
2 tablespoons dark brown sugar
1 teaspoon cayenne pepper
1 tablespoon kosher salt
2 (2 pound) rack of ribs
0.5 tablespoon ground cumin
0.5 tablespoon smoked paprika
4 tablespoons barbeque sauce (such as Sweet Baby Ray's®), or more to taste
