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Two Kooks In The Kitchen

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Home » ALL RECIPES » Sous Vide Recipes » Sous Vide Baby Back Ribs

March 6, 2017

Sous Vide Baby Back Ribs

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Sous vide baby back ribs on plate with bok choy

Sous vide baby back ribs with a sweet, tangy BBQ sauce – juicy and succulent.  Finish them on the grill or broiler for a delicious all-season meal that will be well appreciated.

sous vide baby back ribs with a sweet tangy BBQ sauce. mouthwatering.I had to try ribs in our new sous vide machine from Cederlane Culinary. Given the long cook time – similar to a slow cooker – I wondered if the sous vide method would make a noticeable difference to the taste and texture of the meat.

Make no mistake. The ribs were delicious – super tender and flavorful, but because you’re not aiming for a medium-rare, for example, the slow cook oven method works just as well, I think, in less than half the time with no vacuuming sealing.

The nice part, however, is plunging the ribs, sealed in the sous vide bags, into the water and walking away for 6-8 hours without a worry. No fuss, no mess.

Regardless of the cook method, the seasoning and BBQ sauce in this recipe enhance the flavors of the pork without overwhelming it.  The flavor of the meat still shines through. The sauce recipe is adapted from a beef short rib recipe by Once Upon a Chef.  You can, of course, use your favorite rub and sauce instead.

Try serving this ribs with instant pot lemon risotto with grilled vegetables, grilled corn salad, grilled glazed carrots or Crispy Smashed Potatoes With Gremolata.

If you love sous vide cooking, check out Two Kook’s best sous vide recipes.

Tailor To Your Taste

  • Use your favorite rub – store bought or homemade.
  • Experiment with different sauces for the final stage. Here’s one you might like from our ribs with peach BBQ sauce.

Shortcuts

  • Buy any rib rub instead of making it yourself.
  • Use your favorite store-bought BBQ sauce instead of making it yourself.

Make Ahead

  • The ribs can be made ahead up to the point of saucing and grilling/broiling. You have a window of an extra couple of hours to wait until the final step.
  • To make them a day or two ahead, chill the cooked ribs in the bag(s) in an ice water bath to cool them down quickly, then refrigerate. Continue recipe with saucing on the grill or broiler before serving.
removing silver skin from ribs

remove silverskin from back of ribs

back ribs covered in seasoning not cooked

season ribs

baby back ribs in sealed bag

seal ribs in vacuum sealed bag or in sealed ziploc bag

sous vide baby back ribs in bag after cookingin sealed bag after cooking

ribs in bag after sous vide cooking

sous vide baby back ribs

sous vide baby back ribs with a sweet tangy BBQ sauce. mouthwatering.
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4.7 from 10 votes

Sous Vide Baby Back Ribs

Sous vide baby back ribs with a sweet, tangy BBQ sauce - juicy and succulent. Finish them on the grill or broiler for a delicious all season meal.
Prep Time20 mins
Cook Time6 hrs 10 mins
Total Time6 hrs 30 mins
Course: Main Course
Cuisine: American
Servings: 2 generous portions
Author: Cheryl

Ingredients

  • 1 rack baby back ribs (about 2 pounds)

Rub

  • 2 tbsp paprika
  • 2 tbsp brown sugar
  • 1 tbsp kosher salt
  • 1 tbsp oregano
  • 1 tsp mustard powder
  • 1/2 tsp EACH - garlic powder, onion powder, chili powder

BBQ Sauce

  • 1/2 cup ketchup
  • 1/3 cup brown sugar
  • 4 tsp cider vinegar
  • 4 tsp Worcestershire sauce
  • 4 tsp Dijon mustard
  • 3/4 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/8 tsp cayenne pepper

Instructions

  • PREPARE THE SOUS VIDE BATH: Fill water in the sous vide machine as per manufacturers instructions. Set the temperature to 165F and allow water to heat to that temperature.
  • MAKE THE RUB: Add all rub ingredients in a small bowl. Mix well to combine. Shortcut: Buy a good rub.
  • PREPARE THE BACK RIBS: Remove the silver skin 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 3 pieces. Generously season each piece on both sides with the rub. Fold back top of sous vide bags about an inch to create a flap (this ensures no food touches the top of the bag where it gets sealed). Insert one or two rib portions per bag, ensuring no overlap. Unfold the flap and vacuum seal the bag using a vacuum sealer. Note 1.
  • COOK THE RIBS SOUS VIDE: When the temperature of the sous vide machine reaches 165F, submerge the vacuum sealed bags with the ribs into the water. Cover and cook for 6-8 hours.
  • MAKE THE BBQ SAUCE: Combine all the BBQ sauce ingredients in a bowl. Mix well to combine. Shortcut: use a good bottled BBQ sauce.
  • FINISH THE RIBS: Remove the ribs from the water bath. (Ribs can be cooled, then refrigerated at this point to be finished the next day). Remove ribs from the bags. Discard juices.
    To Grill: Clean and oil the grill. Heat grill to medium high. Slather sauce on the ribs. Grill for 2-3 minutes per side, adding more sauce as needed.
    To Broil: Line a pan with foil. Heat broiler and place oven grill 6 inches from the top of the oven/broiler. Place ribs (meaty side down) on the pan and slather with sauce. Broil for 2-3 minutes. Turn ribs over. Slather sauce on top of ribs. Broil for another 2-3 minutes. Spread any remaining sauce on top of ribs. Cut into serving pieces and serve.

Notes

  1. Alternative to vacuum seal bag: Instead of vacuum sealing, place ribs in a ziploc bag, lower into water bath until seal of bag is just above water line (air will be pushed out), then seal the bag. You want to get air out of the bag so it doesn't float. 
  2. Make Ahead:
    • The ribs can be made ahead up to the point of saucing and grilling/broiling. You have a window of an extra couple of hours to wait until the final step. 
    • To make them a day or two ahead, chill the cooked ribs in the bag(s) in an ice water bath to cool them down quickly, then refrigerate. Continue recipe with saucing on the grill or broiler before serving. 
 
Nutrition values are estimates based on very generous portions of ribs and sauce. 

Nutrition

Nutrition Facts
Sous Vide Baby Back Ribs
Amount Per Serving
Calories 946 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 17g106%
Cholesterol 197mg66%
Sodium 4544mg198%
Potassium 1226mg35%
Carbohydrates 73g24%
Fiber 4g17%
Sugar 63g70%
Protein 57g114%
Vitamin A 4032IU81%
Vitamin C 4mg5%
Calcium 213mg21%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?We'd love you to rate it above under 'rate this recipe' or in the comment section below. Thanks!

Here are three other rib recipes from TKITK you might like:

Sous Vide Short Ribs (Boneless Beef)
cut open piece of Sous Vide BBQ Boneless Beef Short Rib on plate 3
If you own a sous vide machine or are planning to get one, do not miss these boneless beef Sous Vide Short Ribs. Beyond easy and mouth watering! Definitely worth the 48 hours they take to cook.
Get the recipe
Ribs With Peach BBQ Sauce
Ribs With Peach Bourbon Sauce
These ribs with peach BBQ sauce are fall-off-the-bone tender and full of bold flavors. They cook low and slow, but the hands-on part is minimal.
Get the recipe
Famous Montreal Back Ribs
Baby back Ribs cut up on a wooden cutting board f
Years ago I discovered this copycat recipe of the famous Montreal back ribs we loved. Sweet, sticky, tender and delicious. We included three ways to make them, but make no mistake, it's the glaze that is unique and awesome.
Get the recipe

 

Filed Under: ALL RECIPES, Main Course, Make Ahead Recipes, Sous Vide Recipes Tagged With: best sous vide recipes, Sous Vide Baby Back Ribs

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Two Kooks, Cheryl and Jenna

Cheryl and Jenna

Two Kooks, Cheryl and Jenna

We're Two Kooks (mom and daughter) sharing recipes and tips for the busy home cook that are researched and tested, adaptable to your taste, easy to follow and delish. Check us out! Read More…

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