Sous Vide Baby Back Ribs | Recipeish | Gustus Vitae

  • Yield: Serves 4-5
  • Time Estimate: Around 6.5 hours, with 6 unattended.
  • Storage Notes: Can be refrigerated and reheated within 3 days.
  • Difficulty: Easy.

While we can agree to disagree on what flavor of ribs is the best, we can all agree on what we want to hold in our hands - flaky, deeply seasoned outer bark, insulating ridiculously tender meat that's falling off the bone. This can be tricky to get just right in a smoker, grill, or oven, but the magic of sous vide means you can make this perfectly, every time.

Thanks science, you tasty!


  • Set up a large sous vide bath at 166F.
  • Pat ribs dry, and score the membrane on the back side of the ribs.
  • On a cutting board, thoroughly coat both sides of the ribs with each seasoning, and rub in well.
  • Place ribs and butter in a bag, and scrape in any seasoning that didn't immediately stick into the bag. The butter will melt, and the excess fat will render: you want your ribs swimming in seasoning.
  • Vacuum seal, pop in the bath, and weigh down if needed.
  • Time travel 6 hours into the more delicious future.
  • Prep your favorite sides (we're partial to double baked loaded potatoes).
  • Set oven to high broil.
  • Remove sealed bag from bath, and place a wire rack over an oven tray.
  • Slice open bag, and being careful to leave jus behind, remove ribs one at a time and place on wire rack.
  • Slide rack/tray into the oven, and broil, opening the oven every 1-2 minutes to ladle on jus. Somewhere between 4-5 minutes total broil time is perfect.
  • Remove rack/tray, and give a final a final ladle of jus.
  • Serve, devour, and eat those ribs clean!