Sous Vide Ribs
Tender, succulent, and smoky ribs are achieved through a sous vide method, then finished in an oven or on a grill for a perfect crust without needing a smoker.
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Instructions
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Set up an immersion circulator in a large pot of water and heat to 150-155 F.
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Prepare ribs by removing the membrane and flap meat, then cut into two half racks.
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Combine paprika, garlic powder, brown sugar, chili powder, cumin, salt, and pepper in a bowl; rub half of this blend onto the ribs.
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Place ribs in a freezer bag, add liquid smoke, remove most air, then seal.
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Submerge the bag in the heated water to remove remaining air, then seal completely and cook for 24-36 hours.
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Preheat oven to 350 F. Remove ribs from the bag and pat thoroughly dry.
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Rub ribs with the remaining spice blend. Bake for 20 minutes, or until a crust forms.
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Brush with barbecue sauce if desired, then slice.