These sous vide ribs are extremely tender! This surprisingly simple method guarantees juicy, fall off the bone ribs every time. This recipe also features a homemade dry rub and barbecue sauce for restaurant-quality ribs that everyone will go crazy for!
What Makes This Recipe So Good
- They cook at a low temperature in the sous vide for 24 hours – yes, a full day! This time spent in the sous vide allows the collagen in the ribs to breakdown creating tender, almost flaky meat.
- They’re doused in a smokey dry rub loaded with flavor and spices. This adds an insane amount of delicious flavor to this recipe, while also working to tenderize the meat!
- This method takes all the guesswork out of cooking ribs. The sous vide bath maintains a steady temperature the entire times the ribs cook, allowing you to sit back, relax, and wait – no checking necessary!
Baby Back Pork Ribs – Head to your local butcher shop and pick up an entire full rack of baby back ribs for this recipe. Then, you’ll start by removing the white membrane from the under side of the ribs. I find the easiest way to do this is by cutting a tiny slit into one edge of the membrane and then lifting it up with my hands from there. Once you have a corner of the membrane lifted, it should be relatively easy to remove after that. You’ll also want to cut the rack of ribs in half, making it easier to place in the sous vide!
Smoked Paprika – Because our ribs only spend a few minutes on the grill, we use smoked paprika to give them that delightful slightly smoky flavor. If you don’t have smoked paprika, I highly recommend you pick up a bottle! Smoked paprika will make all the difference in the flavor of these sous vide ribs.
- Cover the sous vide bath while it cooks, otherwise most of the water will evaporate. If you can’t find a lid for your sous vide bath, keep an eye on the water level and continue filling with water as needed!
- This is the perfect recipe to prep a day ahead of a summer barbecue! Simply place ribs in the sous vide 24 hours before guests arrive, make the barbecue sauce the night before, then finish off the next day. Everyone will be amazed by how easily these sous vide ribs come together, and how delicious they taste!
- Serve any leftover barbecue sauce alongside finished ribs! And if dry rub ribs are more your thing, feel free to leave the barbecue sauce out altogether.
More Sous Vide Recipes You’ll Love
- Sous Vide Corned Beef
- Sous Vide Shrimp
- Crispy Sous Vide Chicken Thighs
- Sous Vide Filet Mignon
- How to Brine Chicken Wings
- 1 rack of baby back pork ribs
For the Dry Rub
- Sous vide immersion circulator
- Resealable plastic bag
- Small saucepan
- Fill a pot or heat-resistant container with water and preheat sous vide to 150° Fahrenheit.
- Remove white membrane from ribs, then slice rack in half.
- Mix all dry rub ingredients together in a bowl, then rub half of the dry rub onto both sides of the ribs.
- Place the ribs in a resealable plastic bag, then remove the air using either a vacuum sealer or the displacement method. Drop bag into bath and cook for 24 hours.
- Make the barbecue sauce by adding all ingredients to a saucepan over medium-low heat, simmer for about 10 minutes or until sauce has thickened.
- Remove bag from bath and ribs from bag. Pat ribs dry with a paper towel and season with remaining dry rub.
- Brush both sides of ribs with barbecue sauce and set grill to medium heat.
- Once hot, place ribs on the grill and cook for 5 minutes per side or until charred around the edges.
- Finish Ribs in the Oven: To finish these ribs in the oven instead of a grill, simply preheat your oven to 300° Fahrenheit. When the ribs are done in the sous vide, remove them from the bag, cover in barbecue sauce and bake on a sheet pan for 20 minutes. Then brush ribs with more sauce and bake for another 10 minutes or until edges are crispy.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.