Sous Vide Ribs

These sous vide pork ribs are cooked low and slow for 12-16 hours and worth the wait! They're pull apart tender in a way you can't achieve with any other cooking method. Finish under the broiler, on your grill, or on the smoker for the perfect addition to your barbecue!

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ingredients

– 1 rack baby back or spare pork ribs – BBQ Seasoning – BBQ Sauce, (optional)

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Preheat water bath using immersion circulator to 165 degrees F.

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Cut rib racks in half (you want 6-10 inch wide pieces) so they're easier to vacuum seal and will fit better in your water bath. Season liberally with BBQ seasoning. If using a salt-free seasoning, season with kosher salt as well.

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Vacuum seal each piece of rib separately.

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Cook in preheated water bath for 12-16 hours. If using baby back ribs, closer to 12 hours. If using spare ribs, closer to 16 hours.

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When done, remove from water bath. At this point, you can refrigerate until ready to finish or finish immediately. Brush with BBQ sauce before finishing.

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To finish on the smoker, smoke at 175 degrees F for 2-3 hours. To finish on the grill, grill over high heat for about 10 minutes each side, until browned. To finish under the broiler, line a rimmed baking sheet with foil and place ribs on sheet. Place under broiler for about 5 minutes on each side, until browned.

Brush with more BBQ sauce if desired and serve.