Ingredients
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2
-
1/3
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2
-
-
1
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Fabulous Tender Pork Ribs – Sous Vide Style, 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 138F 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 recipe#390416, use your favorite BBQ sauce at grilling time., Very nice indeed – I nearly messed up by trying to use a different sauce than barbecue, fortunately my lovely wife identified that it would have been too strong before I applied it. Next time I intend to try one rib to the given recipe and one using a rub with Thai style herbs and spices again, my lovely wife is the expert in that department – this will give us two different “plates” from the same “pot”. Just had one of the serves which were left over for my midnight lunch I work shifts – yum!, The sauce.
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Steps
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1
Done
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Preheat the Sous Vide Supreme to 138f/57c 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. |
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2
Done
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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. |
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3
Done
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Cut the Ribs Into Sections. I Cut Into 3-4 Bones Per Section. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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Note: All the Air Must Be Removed from the Bags to Insure the Packages Are Submerged For Proper Cooking. |
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7
Done
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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. |
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8
Done
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Submerge the Pouches 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! |
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9
Done
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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. |
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10
Done
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Fire Up the Grill! |
