Sous Vide Ribs

These Sous Vide Ribs are slow cooked in a water bath for 24 hours until tender and juicy, then coated in BBQ sauce and finished in the oven!

Course Dinner

Cuisine American

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings people

Calories 1305kcal

Heat a sous vide water bath to 150F degrees.
Cut the ribs in half so you have 2 portions. (This is so it can all fit in the sous vide water bath).
Season with the rub and place in the vacuum seal bag(s). (If the rub does not contain salt, I recommend using 1 tablespoon of salt as well).
Add the vinegar and liquid smoke in each bag (divide it for the 2 bags).
Vacuum seal the bags, then cook in the water bath for 24 hours. (You can also use the water displacement method referenced above).
Remove and place the ribs on a baking sheet.
Heat the over to 300F degrees and bake the ribs for 10 minutes.
Remove and baste with BBQ sauce. Bake another 10 minutes.
Remove and baste again. Bake another 10 minutes.
Remove, let cool slightly, then slice and serve with extra BBQ sauce on the side.

For the best texture, you may wish to remove the membrane (or silverskin) from the back of the ribs as it can be tough and chewy. Here’s a quick tutorial on how to remove silverskin from ribs.
You’ll need to cut the rack of ribs in half so it fits in a sealable bag and your water bath container.
The ribs should be cooked in a flat layer. If you have trouble fitting the two pieces in the same sealable bag, you can seal the ribs in two separate bags.
Whether you’re vacuum sealing the ribs or using the water displacement method, you’ll want to make sure air is removed from the bag as this avoids bacteria getting in the bag.
Since we’re cooking these ribs for 24 hours, you’ll need to ensure the water level stays high in the water bath and that the bag stays submerged.
If the water starts to evaporate, just add more. You can also cover the water bath with a lid or foil to help prevent evaporation.
If the bag starts to float, just open it, release the air and seal it again. You can also weigh the bag down with something heavy like a sous vide sinker weight.
Instead of baking the ribs in the oven, you can grill them at 300F degrees. Just be sure to baste them with BBQ sauce!