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!
- 2 full baby back ribs
- 2 sticks unsalted butter
- 1 tin Global All Purpose BBQ seasoning
- 1 tin Garlic Citron seasoning
- 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!