Sous Vide Pork Back Ribs

Name: Sous Vide Pork Back Ribs
Prep time: 15 min
Cook time: 1475 min
Total time: 1490 min
Ingredients: 2 tablespoons dark brown sugar; 1 tablespoon kosher salt; 0.5 tablespoon smoked paprika; 0.5 tablespoon ground cumin; 1 teaspoon cayenne pepper; 2 (2 pound) rack of ribs; 4 tablespoons barbeque sauce (such as Sweet Baby Ray's®), or more to taste

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This sus vide ribs recipe is the perfect way to cook wonderfully meaty back ribs. The end result is moist and extremely tender ribs that don't disintegrate when picked up.

Recipe by Bren

Updated on October 27, 2022

Prep Time:

15 mins

Cook Time:

1 day 35 mins

Total Time:

1 day 50 mins

Servings:

4

Jump to Nutrition Facts

Ingredients

2 tablespoons dark brown sugar
1 tablespoon kosher salt
½ tablespoon smoked paprika
½ tablespoon ground cumin
1 teaspoon cayenne pepper
2 (2 pound) rack of ribs
4 tablespoons barbeque sauce (such as Sweet Baby Ray's®), or more to taste

Directions

Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set the temperature to 155 degrees F (68 degrees C).
Combine brown sugar, kosher salt, paprika, cumin, and cayenne in a small bowl; mix well. Remove rough membranes from ribs and cut each rack into thirds. Rub spice mixture onto meat's fleshy side. Place each rack into a plastic bag and seal.
Once water temperature has reached 155 degrees F (68 degrees C), submerge both bags in water. Open the bag's seal and allow any air to escape. Reseal. Make sure the bags are completely submerged. Cover the 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 barbecue sauce, and broil until sauce starts to caramelize, about 3 more minutes.

Cook's Note:

If you have a vacuum sealer, vacuum seal the pork ribs before cooking.

Nutrition Facts (per serving)

843	Calories
61g	Fat
13g	Carbs
58g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 843
% Daily Value *
Total Fat 61g	78%
Saturated Fat 22g	111%
Cholesterol 240mg	80%
Sodium 1803mg	78%
Total Carbohydrate 13g	5%
Dietary Fiber 1g	2%
Total Sugars 11g
Protein 58g
Vitamin C 1mg	6%
Calcium 110mg	8%
Iron 5mg	25%
Potassium 718mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.