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12 Hour Sous Vide Pork 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!
Ingredients
- 1 rack baby back or spare pork ribs
- 1/4 cup BBQ Seasoning
- BBQ Sauce, (optional)
Equipment
- Smoker optional
Instructions
- Preheat water bath using immersion circulator to 165 degrees F.
- 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.
- Vacuum seal each piece of rib separately. If you don't have a vacuum sealer, use another air removal method.
- 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.
- When done, remove from water bath. At this point, you can refrigerate until ready to finish or finish immediately.
- When ready to finish, brush with BBQ sauce. To finish on the smoker, smoke at 175 degrees F for 1-2 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.
Notes
Spare ribs or baby back will work! If you do baby back ribs, stick at the 12 hour mark as this cut is typically smaller than spare ribs, which will benefit from cooking closer to 16 hours.
Serving: 0.16rack, Calories: 628kcal, Carbohydrates: 6g, Protein: 34g, Fat: 51g, Saturated Fat: 16g, Trans Fat: 1g, Cholesterol: 173mg, Sodium: 299mg, Potassium: 569mg, Fiber: 1g, Sugar: 4g, Vitamin A: 92IU, Vitamin C: 1mg, Calcium: 61mg, Iron: 3mg
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