Thursday, February 23, 2017

Sous Vide Pork Ribs

Sous Vide BBQ Pork Ribs
Servings: 4

1 whole rack bone-in pork ribs
1 to 2 Tbsp. no-sugar spice blend of your choice (we last used 33rd and Galena blend from Penzey's)
No-sugar BBQ sauce - we use Tessamae's

Rub the spice blend all over the ribs. Vacuum-seal the ribs, and let sit in the fridge overnight (at least 12 hours).

Preheat your sous vide cooker to 145 degrees. Add the ribs to the water bath, and cover with Press-and-Seal or aluminum foil. Cook for 36 hours at 145 degrees.

Remove the ribs from the bath.

Heat a grill until it's blazing hot. Slather BBQ sauce all over the ribs. Grill for 5 to 7 minutes on each side, until the sauce is cooked onto the ribs.

Eat, fool!

Notes: Amazing texture and flavor here, and incredibly simple. Heats well the next day, too. If you don't want to BBQ your ribs right away, put them in an ice bath right out of the sous vide, and leave them in the bag in the fridge until you are ready to serve. You'll want to heat them on the grill for a few more minutes.

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