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Sous Vide Barbecue Ribs are the most tender and juicy ribs ever! Cooked low and slow to the perfection in the sous vide water bath with a homemade spice rub, then finished on the grill or in the oven with a seasoned BBQ sauce mixture that’s so addictive. Finger licking delicious ribs right here! #SousVideRibs #SousVideBarbecueRibs #SousVideBabyBackRibs
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Sous Vide Barbecue Ribs

Sous Vide Barbecue Ribs are the most tender and juicy ribs ever! Cooked low and slow to the perfection in the sous vide water bath with a homemade spice rub, then finished on the grill or in the oven with a seasoned BBQ sauce mixture that’s so addictive. Finger licking delicious ribs right here!
Course Dinner, Main Course
Cuisine French
Keyword Sous Vide Babecue Ribs, Sous Vide Baby Back Ribs, Sous Vide Ribs
Prep Time 10 minutes
Cook Time 1 day
Total Time 1 day 10 minutes
Servings 4 people
Calories 684kcal
Author izzycooking

Ingredients

Ribs and dry rub:

  • 3 pounds baby back pork ribs
  • 3 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1 tablespoon olive oil

Sauce:

  • 1 cup barbecue sauce
  • 2 tablespoons minced garlic
  • 1 tablespoon olive oil
  • 1/4 tablespoon Worcestershire sauce

Instructions

  • Preheat the sous vide water bath: add water to the sous vide container or a large pot, and set the Sous Vide Precision Cooker to 150°F (66°C). This is my recommended temperature, and if you’d like to cook at other temperatures, follow the guide in the post above.
  • Remove the membrane that covers the underside of the ribs.
  • Drizzle the ribs with olive oil and spread it around around the ribs evenly.
  • In a small bowl whisk together garlic powder, paprika, cumin, salt, and pepper.
  • Rub the seasoning on all side with the seasoning.
  • Place the seasoned ribs into a large vacuum bag or zip-lock bag. If you use zip-lock bags, you will need to use two or three, and seal them using the “water displacement” technique. (Seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.)
    Seasoned ribs vacuum sealed in zip-top bags.
  • When the water has reached the set temperature, lower the bags into the water bath. Make sure the ribs are fully submerged in the water with the seams above the water.
    Vacuum sealed ribs cooking in a sous vide water bath.
  • Cover the pot with aluminum foil to reduce the water evaporation.
    Covering the sous vide water bath with alumnimum foil.
  • Sous vide cook for 24 hours. (Check the water level half way through and add more if needed)
  • When the timer goes off, remove the bag from the water bath. At this point, you can store the ribs in the fridge for up to 4 days or serve it immediately.
  • Place the ribs on a baking sheet lined with foil.
  • Mix together sauce ingredients, and brush it around the ribs.
    Brushing the sous vide cooked ribs with bbq sauce.
  • Turn on your broiler, and place your ribs in the oven. Cook for 3-5 minutes until the edges are caramelized. (Or cook on grill for about 2-3 minutes each side).
  • Remove the ribs from the heat and serve immediately.

Nutrition

Calories: 684kcal | Carbohydrates: 33g | Protein: 42g | Fat: 43g | Saturated Fat: 13g | Cholesterol: 148mg | Sodium: 1516mg | Potassium: 761mg | Fiber: 1g | Sugar: 24g | Vitamin A: 700IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 3mg