Sous Vide BBQ Pork Ribs: A Culinary Adventure

Embark on a culinary journey that ensures precision cooking with every dish. These sous vide ribs promise an explosion of flavors and a tenderness that can only be achieved through the sous vide cooking method. Whether you're preparing sous vide baby back ribs or sous vide pork ribs, the process guarantees that your pork ribs sous vide will be the highlight of your BBQ.

PREP TIME: 15 mins

COOK TIME: 36 hours

Why Choose Sous Vide Ribs?

Choosing to prepare sous vide ribs is more than a cooking method; it's a commitment to excellence in flavor and texture. Here's why:

• Even Cooking: The sous vide technique cooks the ribs evenly throughout, so every bite is as perfect as the last.
• Flavor Infusion: The vacuum sealing process locks in the spices and the subtle smokiness from the liquid smoke, deeply infusing the ribs with bold flavors.
• Unmatched Tenderness: Cooking sous vide pork ribs at a precise temperature for an extended period breaks down the connective tissue without drying out the meat, resulting in exceptionally tender ribs.
• Stress-Free Cooking: The sous vide method allows for a hands-off approach, giving you the freedom to focus on other aspects of your meal or to simply relax.

Each ingredient in the sous vide bbq ribs recipe has been carefully selected to complement the sous vide bbq experience, ensuring that your sousvide pork ribs are not only succulent but also packed with robust flavors.

INGREDIENTS:

• 1/3 cup (109 g) paprika
• 1/3 cup (73 g) dark brown sugar
• 1/4 cup (72 g) kosher salt
• 1 tbsp (6 g) ground mustard
• 1 tsp (2 g) freshly ground black pepper
• 2 tbsp (12 g) granulated garlic powder
• 1 tbsp (6 g) dried oregano
• 1 tsp (2 g) ground coriander
• 1 tsp (1 g) red pepper flakes
• 2 whole racks St. Louis–cut pork ribs
• About 3/4 tsp (3ml) liquid smoke
• Barbecue sauce (optional)

PREPARATION:

1. Preheat your Vesta Precision water bath to 165 degrees F (74 degrees C).
2. In a mixing bowl, blend the paprika, dark brown sugar, kosher salt, ground mustard, black pepper, garlic powder, dried oregano, ground coriander, and red pepper flakes. This spice mix is key to creating the deep, rich flavor profile that is characteristic of sous vide bbq.
3. Divide each rack of ribs into three to four portions with three to four ribs each by cutting through the meat in between the ribs. This allows for more even cooking and better seasoning coverage.
4. Generously apply the spice rub to all sides of the ribs, ensuring each piece is thoroughly coated.
5. Place the rubbed ribs into individual vacuum sealer bags. Add approximately 4 drops (about 1/8 teaspoon) of liquid smoke to each bag to infuse that classic BBQ smokiness.
6. Seal the bags using a Vesta Precision vacuum sealer to lock in the flavors and ensure optimal cooking conditions.
7. Immerse the sealed bags in the preheated water bath, and let the sous vide process work its magic for 36 hours. The consistent temperature ensures your sous vide pork ribs will be perfectly cooked with an unmatched tenderness.
8. Once the ribs are cooked, preheat your oven to broil, preparing for the final touch that will give them a delightful char.
9. Line two rimmed baking sheets with foil for easy cleanup. Carefully remove the sous vide ribs from the bags, arrange them on the baking sheets, and if you like a sticky finish, brush them with your favorite barbecue sauce. Broil for about 30 seconds to 1 minute on each side, until you achieve that irresistible caramelization.
10. Plate up your masterpiece and serve with additional barbecue sauce to satisfy all taste preferences.

With Vesta Precision's sous vide machines and vacuum sealers, you can elevate your culinary creations, turning your kitchen into a gourmet BBQ pit. Whether it's a weekend cookout or a special occasion, these sous vide ribs will impress your guests and tantalize their taste buds. So why wait? Dive into the world of sous vide BBQ and let Vesta Precision be your guide to culinary excellence.