Best Sous Vide Ribs Recipes

BBQ COUNTRY-STYLE PORK RIBS - SOUS VIDE

Steps:

• Mix salt and sugar together in a small bowl. Sprinkle all over ribs. Coat with red pepper flakes, five-spice powder, and black pepper. Slide ribs into a large vacuum-seal bag; pour in liquid smoke. Seal.
• Immerse bag in a heat-proof container of water with a sous vide cooker. Set temperature to 140 degrees F (60 degrees C); cook for 8 hours.
• Preheat oven to 450 degrees F (230 degrees C). Set oven rack about 6 inches from the heat source and turn on the broiler. Place a wire rack on top of a baking sheet.
• Pull ribs out of the bag; spread onto the prepared baking sheet and brush with barbeque sauce.
• Bake in the preheated oven until bubbly, 4 to 5 minutes. Flip and continue baking until other side bubbles, 2 to 3 minutes more.

SOUS VIDE PORK BACK RIBS

Steps:

• Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 155 degrees F (68°C).
• Combine brown sugar, kosher salt, smoked paprika, cumin, and cayenne in a small bowl; mix well. Remove rough membranes from the ribs and cut each rack into thirds. Rub spice mixture onto the fleshy side of the meat. Place each rack into a plastic bag and seal.
• Once water temperature has reached 155 degrees F (68°C), submerge both bags in the water. Open the seal of the bags and allow any air to escape. Reseal. Make sure bags are completely submerged. Cover pot with aluminum foil so steam does not escape.
• Set the timer for 24 hours, checking water level occasionally. Add more water of the same temperature water if necessary.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Remove ribs from the bags and pat dry. Place ribs on the prepared baking sheet and brush with barbecue sauce.
• Broil for 4 minutes. Remove ribs from the oven, brush with more BBQ sauce, and broil until sauce starts to caramelize, about 3 more minutes.

72-HOUR SOUS-VIDE SHORT RIBS

Steps:

• Heat water in a sous-vide water bath to 133 degrees F (56 degrees C).
• Trim any areas of fat left on short ribs; coat thoroughly with garlic and salt. Place ribs into a large, sealable plastic bag. Seal, on low pressure if using a vacuum sealer, removing as much air as possible.
• Submerge bag fully in the water bath and cook, rotating every 12 to 18 hours, for 60 hours. Increase heat to 144.5 degrees F (62.5 degrees C) and cook an additional 12 hours.
• Remove ribs from water bath; let rest in bag on cooling rack placed over baking sheet until cool enough to handle.
• Remove ribs from bag and drain. Turn ribs bone-side up on a work surface and slice meat between bones lengthwise to separate ribs. Cut membrane running along the length of the rib; slide bone loose from the meat. Trim any excess fat and cut into serving portions.
• Pat ribs dry with paper towels; return to cooling rack-lined baking sheet. Heat a skillet until smoking hot; brown ribs quickly, 30 seconds to 1 minute per side.

SOUS VIDE THAI GLAZED PORK RIBS... RECIPE - (4.2/5)

Steps:

• Fill and preheat your sous vide liquid to 160°F. Separate the pork rack into individual ribs and refrigerate until needed. In a non-reactive saucepan over medium heat, whisk together the hoisin, garlic, lemongrass, soy sauce, fish sauce, brown sugar, ginger, kaffir lime leaves and kosher salt and simmer until the sugar has melted, about 15 minutes, to make a glaze. Put 4 to 6 ribs in an even single layer into several quart-sized cooking pouches. Soak the ribs with the glaze mixture to coat them thoroughly, evenly distributing the glaze among the pouches, and vacuum seal them. Submerge the pouches in the water and cook for 18 hours. When the ribs are cooked, remove the pouches and plunge them into an ice water bath for 30 minutes. Reset the temperature of the sous vide to 150°F, adding a little cold water to the bath to hasten the cooling. Meanwhile, open the pouches and pour the sauce and accumulated liquid into a saucepan over medium heat to simmer for 15 minutes. In a bowl, toss the jicama with the star anise, cinnamon, lime juice, and jalapenos. Pour into a quart-sized cooking pouch and vacuum seal. Submerge the pouch and cook for 15 minutes. Put the watermelon in an even layer into a quart-sized cooking pouch, generously sprinkle all over with the five spice powder, and vacuum seal. Submerge the pouch and cook alongside the jicama for an additional 5 minutes. Remove the jicama and watermelon from their pouches, chop more finely if necessary, and toss them with their juices and the finely chopped mint to make the salsa. Season the salsa with a little kosher salt to taste and set aside. Preheat the traditional oven broiler to high. Put the ribs on a broiling pan, brush them with the sauce reduction, and broil for 8 to 10 minutes to caramelize. Remove ribs from broiler and serve with the salsa. Garnish the plate with chopped fresh herbs and scallions.

48 HOUR SOUS VIDE SHORT RIBS

Steps:

• Step One: Set the Sous Vide the 135°F Step Two: Season beef short rib portions with kosher salt and coarse ground black pepper. Step Three: In a hot pan, grill or plancha, sear off beef short ribs until Maillard reaction has taken place. The optimal result is to have even browning on all sides. Basting the ribs in foaming butter will result in desirable coloring and optimal flavor. Step Four: In a medium or large vacuum bag, place seasoned, trimmed portion of beef short rib and evenly distribute beef fat (or olive oil), thyme sprigs, black pepper and cooking liquid amongst portions. Step Five: Vacuum seal portions to 90-95%. Step Six: Once target temperature of 57.2°C/135°F is reached, place sealed short ribs in circulating water bath. Allow for at least 50% food to water, 1:1 ratio to ensure optimal circulation. Step Seven: Cook for 48 hours for medium rare beef. Longer cook times are necessary with tougher cuts of beef to allow time for muscle fibers to fully break down. Step Eight: Remove the beef short ribs from vacuum bag. To obtain more browning or crust, beef short ribs may be seared in a hot pan or be placed in a 230°C/450°F oven for 5-10 minutes, or until desired finish is resulted. Step Nine: Beef will require very little resting time. After 60 seconds of rest, beef may be sliced and plated.

72 HOUR SOUS VIDE SHORT RIBS

Steps:

• Preheat the water bath to 144′F (62′C) Pour the wine in a large saucepan, bring to a boil and carefully light it with a match. Let the flames die down (it will take a few minutes) and continue reducing the wine by half. Set aside. Season the short ribs generously with salt and pepper. Heat a large dutch oven and and brown them on all side in canola oil. Set them aside. Discard the oil, add a little olive oil and add the aromatic vegetables, garlic, thyme and bay leaves. Cook until the vegetables start to caramelize and add the tomato paste. Cook for one more minute. Add the wine and the stock, bring to a boil and let it cool completely. When the wine mixture is cold, divide the short ribs between two large vacuum bags. Pour about a cup of the wine and vegetable mixture in each bag and vacuum seal. Keep the remaining wine mixture. Place the short ribs in the water bath and set the timer to 72 hours. Cool the short ribs in a large bowl filled with iced water. Refrigerate. When ready to serve, carefully open the bags. Set the short ribs aside and peel off the bone. Strain the wine mixture into a saucepan (combine with the leftover wine mixture if any) and reduce the sauce. Reheat the short ribs in the sauce until meltingly tender. Reduce the sauce until it coats the back of a spoon. Serve with potato and carrot puree, celery leaves salad and mushrooms

SOUS VIDE BABY BACK RIBS

Steps:

• Step 1: Combine BBQ Sauce Ingredients in saucepan and simmer for 15 minutes over medium heat. Stir regularly to avoid scorching of the tomato ketchup. Cool completely. Step 2: Coat ribs with BBQ Dry Rub thoroughly. Brush off excess. Step 3: Place ribs under a broiler or on the grill to brown. About 10 minutes. Cool completely before vacuum sealing. Step 4: Set the Sous Vide Professional™ to 140°F/60°C, with the rear port closed and front port fully open. Step 5: With The Smoking Gun™ and a sealed container, smoke cooled BBQ sauce with Whiskey Barrel smoke for five minutes. Add enough smoke to trap in container. Let sit for five minutes. Remove lid, stir to incorporate. Repeat, if more smoke flavor is desired. Step 6: Brush sauce on slabs of ribs to coat top-side thoroughly. Reserve sauce for next steps. Step 7: Vacuum seal ribs with an additional two tablespoons of sauce in the bag. Reserve remaining sauce in refrigerator for final step. Step 8: Place sealed bag in circulating water bath and cook for 48 hours. Step 9: Remove bag, carefully open the pouch. Step 10: Brush remaining sauce on ribs. Step 11: Optional: Place ribs under broiler or on grill to caramelize.

SOUS VIDE RIBS

Steps:

• Heat water in sous vide to 155°F.
• Mix sugar, seasonings and chopped bouillon cubes; rub evenly onto both sides of ribs.
• Place in large freezer-weight resealable plastic bag. Partially seal bag, leaving small opening at top of bag. While holding top of bag, slowly lower bag into sous vide, pressing top of bag to completely seal bag after excess air has been removed. (Bag should be completely submerged in water.) Cook 8 hours. Carefully remove bag from water.
• Heat broiler. Cover rimmed baking sheet with foil; spray with cooking spray. Remove ribs from bag; discard bag. Place ribs on prepared baking sheet; brush with 1/2 cup barbecue sauce.
• Broil, 4 inches from heat, 2 to 3 min. or until sauce is hot and bubbly. Brush with remaining barbecue sauce before serving.