Recipe by Chicagoland Chef du Jour
More and more, restaurants are using this method of cooking. You will need a vacuum seal system for this recipe and a Sous Vide System. Cooking time = the time the ribs will be in the controlled water bath of 138°F for 24-48 hours. In this recipe we "cooked" the ribs for 24 hours. The ingredient amounts are approximate, with the exception of the seasoning mix. Make as many ribs as you like. I fit 2 slabs, packed in several sealed bags, in the Sous Vide. Use your favorite rib rub or make a batch of Sarasota's Pork Baby Back Ribs, use your favorite BBQ sauce at grilling time.
Top Review by Ryan M.
I am in the process of making these right now so I am not sure how they will turn out. I wanted to share the measurements for the rub incase anyone prefers to use a scale versus measuring spoons. These where level tablespoon weights for all of the spices. Paprika - 6.5g Cumin - 6.7g Chili powder - 7.5g Dried Oregano - 2.0g Black Pepper (coarse ground) - 7.5g Kosher Salt - 17.0g Garlic Powder - 6.3g Onion Powder - 9.7g
- 2 pork rib racks, trimmed and cut into sections
- 1⁄3 cup seasoning, rub see recipe below
- 2 cups barbecue sauce, use your favorite
- rib rub seasoning, Courtesy of SarasotaCook
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 1 tablespoon fresh ground black pepper
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Directions See How It's Made
- Preheat the SousVide Supreme to 138F/57°C You can cheat an put them in early because the temperature will drop when you add the ribs. It will come back up to temperature in no time.
- Make Recipe#390416 combining all the dry spice ingredients listed above. You won't use it all. I always quadruple the recipe and store the extra for future use.
- Cut the ribs into sections. I cut into 3-4 bones per section.
- Season both sides of the ribs with the rub mixture. No need to season too heavily as the flavors will be enhanced with this method of cooking. Just a light to moderate dusting. Using your hands, pat the spices into the ribs.
- Put each section into individual vacuum seal bag, removing all the air and sealing. Alternately, arrange the rib sections side by side in the bags and seal DO NOT stack the rib sections in the bag.
- Note: All the air must be removed from the bags to insure the packages are submerged for proper cooking.
- Place bags in the preheated water bath. If you have a rack for your Sous Vide, all the better, if not, do not let them nest. Make sure water passes in between each bag.
- Submerge the pouch(es) in the water oven and cook for a minimum of 24 hours up to a maximum of 48 hours. They will not over cook after 24 hours, really!
- At this point, they are fully cooked. You may cool and refrigerate for several days) or freeze the ribs for future consumption. If you refrigerate them bring to room temperature before grilling. Please note, warming on the grill will take longer because they are hot from the water bath. Note: I have tried cooking & refrigerating for later use.
- Fire up the grill!
- Remove from the pouches from the water bath.
- From this point, finish off the ribs as you normally do.
- Sear the surface of the ribs on the grill, or under the broiler. About 1-2 minutes per side.
- Slather on your favorite BBQ sauce, grilling to achieve caramelization of the sauce.
- Serve & enjoy!