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Close-up image of sliced ribs.

Sous Vide Ribs

These sous vide ribs are extremely tender! This surprisingly simple method guarantees juicy, fall off the bone ribs every time. This sous vide ribs recipe also features a homemade dry rub and barbecue sauce for restaurant-quality ribs that everyone will go crazy for!
Course Main Course
Cuisine American
Keyword baby back ribs, easy grilling, summer barbecue
Prep Time 10 minutes
Cook Time 1 day 10 minutes
Total Time 1 day 20 minutes
Servings 4
Calories 429kcal


  • Sous vide immersion circulator
  • Resealable plastic bag
  • Small saucepan
  • Grill


  • 1 rack of baby back pork ribs

For the Dry Rub

For the Barbecue Sauce


  • 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.
Recipe yields approximately 4 servings. Nutritional values shown reflect information for one serving. Macros may vary slightly depending on specific brands and types of ingredients used.
To determine the size of one serving, prepare the recipe as instructed, then weigh the entire recipe when finished. Divide the total weight (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.


Serving: 1serving | Calories: 429kcal | Carbohydrates: 27g | Protein: 28g | Fat: 24g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 2177mg | Potassium: 548mg | Fiber: 1g | Sugar: 23g | Vitamin A: 978IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 2mg | Net Carbs: 26g