Sous-Vide Barbecue Ribs Recipe | Tasting Table
Prep Time:
15 minutes
Cook Time:
24 hours, 10 minutes
Servings:
6 servings
Ingredients
  • 2 tablespoons kosher salt
  • 2 tablespoons smoked paprika
  • 2 tablespoons light brown sugar
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cayenne
  • 1 tablespoon ground coriander
  • 2 (2½-pound) racks baby back ribs, cut in half crosswise
  • 1 cup barbecue sauce, homemade or store-bought
Directions
  1. In a bowl, whisk together the salt, paprika, brown sugar, cumin, cayenne and coriander.
  2. Rub the mix on the ribs, coating both racks completely. Transfer the racks to 2 large vacuum-seal bags and seal shut. Alternatively, place the ribs in sealable plastic bags and dip them into a large bowl of water to displace the air before sealing shut.
  3. Preheat a pot of water fitted with a sous-vide immersion circulator to 155 F according to the manufacturer's directions.
  4. Cook the ribs for 24 hours, making sure the bag remains completely submerged.
  5. The next day, remove the ribs from the bags and light a grill. Grill the ribs, flipping often, basting them with the barbecue sauce until lightly charred, 6 to 8 minutes.
  6. Transfer to a cutting board and carve, then serve.