Slow cooked with just a bit of flavor and then finished in the oven with your favorite sauce, these pork ribs are easy and delicious.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Notes:

You can use any additional spices you prefer.

Tips

if you're lazy like me, just throw the pork in the bag, dump the salt and sugar in, and spread it around the best you can. It probably doesn't get distributed quite as well, but I've rarely had a problem.

Tips

Feel free to use your favorite barbeque sauce. The Bourbon Whiskey BBQ Sauce recipe (on Allrecipes) is great.

Nutrition Facts

277.6 calories; 14.5 g protein; 14.9 g carbohydrates; 59.9 mg cholesterol; 1835.9 mg sodium. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/18/2019
This was my first time to try the sous vide feature of my Power Quick Pot. We really liked these. I finished them under the broiler with BBQ sauce. I plan to try them again. Read More

Most helpful critical review

Rating: 3 stars
12/17/2018
It was edible and tasty but I think a lower and slower cook may work better as the meat was not as tender as it can be. Needs more time at low heat for the collagen to break down. I'm thinking maybe 15 hours at 138-140. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
12/17/2018
It was edible and tasty but I think a lower and slower cook may work better as the meat was not as tender as it can be. Needs more time at low heat for the collagen to break down. I'm thinking maybe 15 hours at 138-140. Read More
Rating: 5 stars
02/18/2019
This was my first time to try the sous vide feature of my Power Quick Pot. We really liked these. I finished them under the broiler with BBQ sauce. I plan to try them again. Read More