If you're a fan of juicy, tender, and flavorful ribs, have you heard of sous vide ribs. It's the secret to cooking ribs that are incredibly tender and flavorful. Using this cooking process ensures that the meat is cooked evenly throughout to exactly the way you enjoy your ribs!
Sous vide is a French cooking technique that involves cooking food in a vacuum-sealed bag in a water bath at a precise temperature. This method of cooking has gained popularity in recent years, and for good reason.
Sous vide cooking is a great method for ribs because it allows for precise temperature control while infusing the meat with all the flavors of the seasoning. Sous vide ribs are a beginner-friendly recipe because the ribs are hard to overcook.
Love ribs? Try a batch with this beef short rib rub or you can make these oven baked beef ribs! Serve up your ribs with any of these sides from this amazing collection of what to serve with short ribs.
Why You Will Love Sous Vide Pork Ribs
- Consistency. This method guarantees even cooking and perfect doneness every time leaving you with the best ribs!
- Easy to Make Recipe. This ribs recipe is super easy to make with minimal preparation. This is a set-it-and-forget-it recipe.
- Great Flavor. Enjoy a smoky flavor from a simple dry rub, BBQ sauce, and finishing the ribs on the grill or oven.
- Versatile Recipe. You can easily infuse the meat with flavors that you wouldn't be able to achieve with traditional cooking methods. Explore adding different spices, herbs, and aromatics to the vacuum-sealed bag.
- Total Control Over Doneness. Some people prefer their ribs to be fall-off-the-bone tender, while others like them to have a bit of chew. By adjusting the temperature and cooking time, you can achieve the perfect texture for your taste.
Ingredients
These delicious sous vide pork ribs only take a few simple ingredients to make, and you'll find them all either in your kitchen or in one quick trip to the grocery store.
While the ingredients are listed here, you'll find the amounts in the recipe card at the end of the post.
- Rack Pork Baby Back Ribs: Be sure to remove the membrane so the seasoning can penetrate the meat. St. Louis-style ribs or spare ribs will also work well.
- Brown Sugar: Brown sugar complements the other spices, adds sweetness to the rub, and helps create a caramelized, sticky coating on the ribs.
- Kosher Salt: Kosher salt seasons the ribs and enhances the flavor. You can use regular table salt or even Himalayan sea salt but be sure to use less as it is saltier. Personally, I love using Kosher salt because its larger crystal size tends to stick better to meat.
- Paprika: Paprika gives the rub and meat a mild red pepper flavor as well as a reddish color. Smoked paprika can be used to give the ribs a smoky, spicier flavor.
- Garlic Powder: Garlic powder brings a savory, aromatic garlic taste without the hassle of using fresh garlic.
- Black Pepper: Black pepper adds a bit of spicy heat and seasoning to food. You can leave it out if you don't like black pepper.
- Onion Powder: This provides the flavor of onion without the texture of fresh onions. You can also use dried minced onion instead.
- Italian Seasoning: It contains classic Italian herbs like oregano, basil, rosemary, and thyme for extra flavor.
- Favorite BBQ Sauce: BBQ sauce provides a sweet, smoky, and sticky coating when finished under the broiler. Don't hesitate to use your favorite store-bought or homemade sauce for this recipe.
Substitutions and Variations
Here are some common variations that you can try to take your sous vide ribs to the next level.
- Spicy: Add a bit of chili pepper flakes, jalapeno powder, smoked jalapeno powder, or chipotle powder to the rub.
- Finishing your Ribs: Instead of broiling, feel free to smoke, grill, or bake your ribs instead.
- Smoke: Smoke the ribs for an hour or two until they reach your desired level of smokiness, and remember to use wood chips or chunks to add more flavor.
- Grill: Preheat your grill to high heat and place the ribs on the grates for a few minutes on each side until charred and heated through or place ribs over indirect heat and grill each side for 3-5 minutes or until they have a nice char and smoky flavor. The exact grilling time will vary based on your grill's temperature and the distance of the ribs from the source of heat.
- Baked in Oven: Preheat oven to 375°F and place the ribs on a rimmed baking sheet covered in foil. Brush with barbecue sauce and bake for 10-15 minutes, until the sauce is caramelized and the ribs are heated through.
How to Make Sous Vide Ribs
Although sous vide sounds fancy, it's an incredibly easy cooking method, and these ribs are a perfect example of that. They only take a few simple steps to make, and you'll be all done!
The recipe highlights are listed here, but you'll find the exact instructions in the recipe card at the end of the post.
- Combine the sugar, salt, and seasonings to create a dry rub.
- Cut the rack in half and generously season both sides with the rub.
- Vacuum seal the ribs or place them in baggies, removing as much air as possible with the water displacement method.
- Cook in a 165-degree sous vide bath for 4 to 8 hours.
- Remove the ribs from their bags, pat them dry, and let them cool in the refrigerator.
- Coat the ribs on both sides with your favorite BBQ sauce and broil them for 1 to 2 minutes per side until lightly charred on both sides.
- Tent some foil loosely over the ribs and let them rest for 10 to 15 minutes.
- Cut them up and enjoy!
⭐️ Hint: Broil your ribs starting with the bone side up. This lets you finish with the meaty side up for a prettier presentation.
If you love recipes like this, you may also enjoy Beef Ribs Recipe, how to smoke St. Louis style ribs, Slow Cooker Pork Riblets, Slow Cooker Boneless Pork Ribs, or our delicious Air Fryer Short Ribs recipe.
Storage
- Refrigerator: Store your leftover ribs after fully them down in an airtight container in the refrigerator for up to 3 days.
- Freezer: Wrap up ribs tightly in plastic wrap and foil or in a vacuum-sealed package to prevent freezer burn. Store them for up to three months.
- Thaw: Remove the ribs from the freezer and let them thaw in the refrigerator overnight.
- BEST Reheat Method: The best way to reheat sous vide ribs is to use the sous vide method again. Simply set the sous vide machine to the original cooking temperature (165°F / 74°C) and reheat the ribs for about 30-60 minutes. Using this method will ensure the ribs remain tender and juicy.
- Reheat by Boiling: Place the vacuum-sealed bag of leftover ribs in boiling water for a few minutes. This method is quick and easy, but it may not be the best option if you want to retain the moisture of the ribs.
- Oven Reheat: Preheat your oven to 250°F. Place the ribs in an oven-safe dish and cover them with foil. Heat them in the oven for about 15 minutes or until they're heated through.
- Grill Reheat: Preheat your grill to medium-high heat. Brush the ribs with your favorite sauce and grill them for a few minutes on each side until they're heated through. This method is great if you want to add a smoky flavor to the ribs.
What to Serve with Pork Ribs
- Add Garnish. Arrange your ribs on a large platter and sprinkle chopped fresh herbs like parsley or cilantro for color and added flavor.
- BBQ Sauce. Serve with your favorite barbecue sauce for dipping.
- Side Dishes: Check out our collection of starch side dishes that include mashed potato casserole, homemade cornbread, onion soup bread, bacon corn muffins, air fryer garlic bread, air fryer frozen garlic bread and so much more.
- Salads: Serve with our sweet grandma's coleslaw, jalapeno coleslaw, green salad with fruit and nuts, or this strawberry salad.
- Veggie Side Dishes: Serve with veggie sides like air fryer corn on the cob, easy broiled asparagus, skillet roasted broccoli, slow cooker brussels sprouts or one of our corn side dishes.
- Macaroni and Cheese: Choose from favorites such as slow cooker macaroni and cheese, jalapeno ranch macaroni and cheese, rosemary macaroni and cheese, or BBQ mac and cheese.
Tips
Here are some tips to help you achieve perfect sous vide ribs every time.
- Keep the Flap. This is the thin, fatty section of meat that is attached to the bone side of the ribs. Some remove it but I encourage you to leave it as it helps keep the ribs moist while cooking.
- Trimming the Ribs. Trim the excess fat and remove the silver skin from the ribs so the dry rub and flavors penetrate the meat more effectively during the sous vide cooking process.
- Let Them Rest. Allow ribs to rest for at least 10 minutes so juices redistribute before slicing and serving.
- Vacuum Sealing is Best. This ensures your ribs will cook evenly and retain their moisture for best results.
FAQ
Yes, it is possible to sous vide ribs for too long. If you cook them for too long, they can become mushy and lose their texture. It's important to follow the recommended cooking times and temperatures to avoid overcooking your ribs.
Yes, you need a sous vide machine to cook ribs sous vide. It ensures that the water temperature is precisely controlled throughout the cooking process.
The water displacement method uses water pressure to remove excess air from your sous vide bag. For this method, you'll partially seal your bag, leaving a small opening at one corner. Then, slowly lower the bag into the water bath, allowing the water pressure to push the air out of the bag through the hole. When the majority of the air has been pushed out, seal the bag completely.
It's not usually necessary to cover your sous vide container while cooking because the water is what maintains an even cooking temperature. However, if your sous vide cooking time is several hours, covering your pot with foil can help reduce evaporation.
If your sous vide water bath level has dropped significantly, simply add more hot water to your cooking vessel. Be sure the water is hot so it can return to its optimal temperature as quickly as possible. In addition, be sure not to pour the hot water directly onto the plastic bags as it could damage them.
More Ribs Recipes
If you love to sous vide check out our Sous Vide Healthy Recipes. If you like ribs? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Perfectly Tender Sous Vide Ribs
Equipment
- Sous Vide Machine
- Vacuum Sealer and Bags
- Sous Vide Container or Large Pot
- Baking Sheet
Ingredients
- 1 full rack pork baby back ribs membrane removed
- 2 tablespoon brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- ½ teaspoon Italian seasoning
- ¼ cup favorite BBQ sauce plus more for serving
Instructions
- First, remove the silver skin from the back of the ribs and pat them dry with a paper towel.
- Mix together the brown sugar, kosher salt, paprika, garlic powder, black pepper, onion powder, and Italian seasoning in a bowl to make a flavorful dry rub.
- Cut the ribs in half so they can fit into the sous vide bags and then generously rub the BBQ rub all over the ribs.
- Vacuum seal the dry-rubbed ribs in a sous vide bag using a vacuum sealer or you can use the water displacement method to remove as much air from the bag as possible.
- Cook the ribs in a sous vide bath that's maintained at 165°F / 74°C for 4-8 hours using a sous vide machine. This method of cooking makes the ribs incredibly tender.
- Carefully remove the sous vide baby's back ribs from the vacuum bag, reserving the juices. Pat the tender ribs dry with paper towels and then place them in the fridge to cool down. Doing this keeps the ribs safe to eat by preventing any bad germs from growing. It also helps the ribs stay delicious and not too mushy.
- Preheat the oven broiler on high heat and line a rimmed baking sheet with aluminum foil.
- Place the cooled ribs onto the baking sheet and brush them on both sides with 1⁄4 cup of your favorite BBQ sauce. When broiling, I like starting with the bone side up.
- Broil them for 1-2 minutes until they are lightly charred. Flip the ribs over and broil the other side for 1-2 minutes to caramelize on the outside.
- Remove the rack of ribs from the oven, tent foil loosely over them and let them rest for 10-15 minutes to redistribute juices.
- Slice your amazing bone-tender sous vide pork ribs between bones and serve them immediately with more BBQ sauce if that's what you prefer.
Notes
- Keep the Flap. This is the thin, fatty section of meat that is attached to the bone side of the ribs. Some remove it but I encourage you to leave it as it helps keep the ribs moist while cooking.
- Trimming the Ribs. Trim the excess fat and remove the silver skin from the ribs so the dry rub and flavors penetrate the meat more effectively during the sous vide cooking process.
- Let Them Rest. Allow ribs to rest for at least 10 minutes so juices redistribute before slicing and serving.
- Vacuum Sealing is Best. This ensures your ribs will cook evenly and retain their moisture for best results.
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