Recipe: Sous Vide Barbeque Pork Ribs

  By Jack Lawson    

July 2, 2020

  • Prep: 10 mins
  • Cook: 12 hrs


2 racks of ribs, broken down into 3-rib sections

3/4 tsp liquid hickory smoke

Dry Rub

1/3 cup smoked paprika

1/3 cup brown sugar

1/4 cup kosher salt

2 tbsp freshly crushed yellow mustard seed

2 tbsp fresh thyme leaves

1 tbsp crushed coriander seeds

2 tsp red pepper flakes (use 1 if you'd like it to be less spicy)

5 cloves of crushed garlic (use a garlic press if you have one!)

1 teaspoon pink curing salt (this is also sometimes called Prague Powder #1 - it's used to produce that distinctive pink smoke ring so common to low and slow BBQ)

Wet Rub

1 1/2 cup ketchcup

1/3 cup dark molasses

1/4 cup Worchestershire sauce

1/4 cup apple cider vinegar

1 medium yellow onion finely grated into a paste

2 tbsp brown mustard


1Set water bath for 165 degrees Fahrenheit

2Remove silverskin from the underside of the ribs using a paper towel for grip, and a sharp knife

3Break ribs down into 3-rib sections

4Add dry rub ingredients in a large bowl and whisk to combine

5In another bowl, mix together the ingredients for the wet rub - you can bottle and refrigerate this now and keep it on hand

6Appy the dry rub to the ribs, making sure to season the cut end of each 3-rib section

7Stack evenly in a vacuum sealable bag, then seal (or use a ziplock and the water-displacement method)

8Cook for 12 hours

9Remove the ribs from the water bath, discard any liquid in the bag and pat ribs dry

10Using a BBQ set to 300 degrees cook the ribs for 5-8 minutes while flipping regularly and basting with the BBQ sauce

11When ribs are charred and the sauce has partially glazed the meet remove the heat, and serve

Although we suggest cooking these ribs at 165, lower temperatures can also work just fine. A hotter water bath will result in more traditional BBQ texture - shreddable with a fork, but not quite falling off the bone. If you're look for more of a melt-in-your-mouth rib then we suggest 147 degrees Fahrenheit for 36 hours.

For those without a BBQ, you can get similar results by baking your ribs after basting - or by using the broiler on your oven. Just keep a close eye on things using the oven light!


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