4 February, 2024
Sous Vide Ribs Dad’s Best
Sous Vide Ribs Dad’s Best
Notes
Reheating Dad’s Baby Back Ribs Directly from the Refrigerated Plastic Sous Vide Bag
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Turn the oven broiler on high and allow the oven to heat up for 10-15 minutes.
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Remove ribs from packaging and discard any excess liquid. Do not pat dry the ribs.
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Place ribs on an aluminum foil covered pan or baking sheet. No Bar-B-Q sauce yet.
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Place ribs in the oven on the rack approximately 8-10 inches from the top broiler coils, and proceed to broil for 4 minutes with the oven door shut.
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While ribs are in the oven, heat up the required amount of Dad’s Bar-B-Q Sauce in the microwave for 15-20 seconds for coating the ribs. Be generous!
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After 4 minutes remove the ribs and coat them generously with the heated Bar-B-Q sauce then return them to the oven broiler for 3 minutes with the oven door shut.
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Repeat #6 two more times.
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The ribs should now be thoroughly reheated, coated, and ready to enjoy.
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Because broiler temperatures may vary you may want to peek to assure the sauce does not burn.
Ingredients
- 2 pounds baby back ribs or St Louis-style ribs 1 rack of ribs
Rub – Dad’s Baby Back Dry Rib Rub
- 1 ea tsp. cumin
- 1 ea. ½ cup brown sugar packed
- 1½ tbs. black pepper
- 2 ea. tsp. smoked paprika
- 1 ea. tbs. onion powder
- 1 ea. tsp. Salt
Dad’s Rib Sauce
- 24 oz. Catsup
- 1 cup Sugar
- 2 tbsp. Worcestershire sauce
- 2 teaspoons Chili powder
- 1/4 – 1/2 teaspoon Garlic salt
- 1 ea. tsp. cayenne pepper (or more to taste)
- 1/4 cup Tarragon vinegar
- 1/4 cup Balsamic vinegar
Instructions
- PREPARE SOUS VIDE WATER BATH: Fill water in a large pot or container about 3/4 to the top. I use hot water from the tap to shorten the heating process. Set the temperature on the immersion circulator to 150F/65.6C and allow water to heat to that temperature.
- MAKE Dad’s Baby Back Dry Rib Rub: Add all rub ingredients in a small bowl. Mix well to combine.
- MAKE Dad’s Rib Sauce: Add all ingredientsand mix until thoroughly combined.
- PREPARE RIBS: Remove the silver skin (white membrane) on the back of the ribs by sliding the tip of a knife under the skin at the small end of the rack. Loosen the skin from the bone, then grab it with a paper towel and peel the skin off the entire rib. With any luck, it should peel away in one large sheet. Cut the rack horizontally into 2-3 pieces.
- Generously season each piece on both sides with rub. The easy way to season the ribs is to pat them dry, place them in a baggie, add the rib rub, then shake them until all areas are thoroughly coated.
- For vacuum seal: Fold back top of vacuum seal bag about an inch to create a flap (this ensures no food touches the top of the bag where it gets sealed). Place ribs in bag – as many rib portions per bag that will fit in a single layer, ensuring no overlap. Unfold the flap and vacuum bag using a vacuum sealer. As an option if you do not have a vacuum sealer use a baggie and remove as much air as possible when sealing.
- COOK RIBS SOUS VIDE: When the temperature of the water bath reaches 150F/65.6C, submerge the bag with the ribs into the sous vide bath. Cover and cook for 18-22 hours.
- FINISH RIBS: Remove ribs from water bath. (Ribs can be cooled, then refrigerated at this point to be finished in the next 2 days. If so, just leave them in the packaging). Remove ribs from the bags. Discard juices.
- Broil: Line a pan with aluminum foil. Heat broiler and place ribs 8-10 inches from the top of the oven/broiler meat side up with only the rib rub on them. Allow ribs to be broiled 3 minutes.
- Remove ribs and baste with rib sauce. Replace ribs in oven and broil for approximately 3 minutes. Repeat this step one more time.
- Remove ribs for the final time and baste one more time with the rib sauce.
- Cut into serving pieces and serve.