Baby Back Ribs

65°C (149° F)
Temperature
Sous vide time
8 People
Serves
Medium
Difficulty

Ingredients

Main Ingredients

  • 3 racks Baby Back Ribs (about 4.5 lbs)
  • 1/4 cup Paprika
  • 1/4 cup Ancho Chili Powder
  • 1/2 cup Brown Sugar
  • 4 tbsp Black Pepper, ground
  • Salt to taste

BBQ Sauce Ingredients

  • Jus from the bag of ribs post-cook
  • 1/4 cup Ketchup
  • 1/4 cup Brown sugar
  • 3 Tablespoons Apple Cider Vinegar
  • 1 tsp Salt
  • Pinch of Red Pepper Flakes

Comments

MO
mary olsen
Wonderfully tender with just the right amount of spice!
about 3 years ago
EM
Ethan Mollick
Tried this and it worked beautifully. Some of the best ribs I have had. I used pork barrel rub (from Costco) which included salt?,
about 2 years ago
EM
Ethan Mollick
Oops cut off. The rub included salt which seemed to work perfectly.
about 2 years ago
DG
David Gallimore
Fantastic! Put in liquid smoke and rub.
7 months ago

Directions

  1. Set Nomiku water bath to 65 °C (149°F).
  2. Mix your spices in a large bowl and generously rub onto all three slabs. Seal ribs and remove air from bag. Sous vide for 24 hours.
  3. Remove after 24 hours. Heat up your broiler or grill to the highest temperature. Remove racks from bag and salt front and back of rack. Sear under broiler on high or grill for 2 minutes each side.
  4. In a small sauce pan on medium heat, pour in all jus from the bag of ribs and add sugar, ketchup, vinegar, salt, and red pepper flakes. Stir and reduce until it thickens up and can coat the back of a spoon.
  5. Plate ribs and sauce as desired.

Comments

MO
mary olsen
Wonderfully tender with just the right amount of spice!
about 3 years ago
EM
Ethan Mollick
Tried this and it worked beautifully. Some of the best ribs I have had. I used pork barrel rub (from Costco) which included salt?,
about 2 years ago
EM
Ethan Mollick
Oops cut off. The rub included salt which seemed to work perfectly.
about 2 years ago
DG
David Gallimore
Fantastic! Put in liquid smoke and rub.
7 months ago