Sous vide boneless pork ribs recipes - Main course
Author: Nakisha Wittmer
Cooking time = the time the ribs will be in the controlled water bath of 138°F for 24-48 hours. When we think of think of home cooking that that is emblematic of wholesome American traditions, we often think of apple pie, but I would also suggest fall-off-the-bone, simultaneously sweet and sour, sumptuously moist and enticingly smoky pork ribs.
Sous Vide Pork Ribs
When we think of think of home cooking that that is emblematic of wholesome American traditions, we often think of apple pie, but I would also suggest fall-off-the-bone, simultaneously sweet and sour, sumptuously moist and enticingly smoky pork ribs. This technique consistently produces the most amazing pork ribs I have ever, I mean ever, had.
Provided by: admin
Total time: 1500 minutes
Cook time: 1440 minutes
Prep time: 60 minutes
Yields: 0 servings
Cuisine: American
Number of ingredients: 19
Provided by: admin
Total time: 1500 minutes
Cook time: 1440 minutes
Prep time: 60 minutes
Yields: 0 servings
Cuisine: American
Number of ingredients: 19
Ingredients:
- 1/3 cup paprika
- 1/3 cup dark brown sugar
- 1/4 cup kosher salt
- 2 tablespoons whole yellow mustard seed (or powder if that is what you have)
- 1 teaspoon freshly ground black pepper
- 2 tablespoons granulated garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon whole coriander seed (or ground if that is what you have)
- 1 teaspoon red pepper flakes
- 3 tablespoons of the dry rub
- 1 medium yellow onion (grated on the large holes of a box grater)
- 1 1/2 cups ketchup
- 2 tablespoons spicy brown mustard
- 1/3 cup dark molasses
- 1/4 cup Worcestershire sauce
- 1/4 cup apple cider vinegar
- 3/4 teaspoon Wright’s or Colgin Liquid Hickory Smoke
- 2-3 whole racks St. Louis-cut pork ribs (7-10 lbs)
- About ¾ - 1 teaspoon Wright’s or Colgin liquid hickory smoke
Nutrition:
- Calories: 1134 kcal
- Carbohydrate: 23.4 g
- Protein: 101.8 g
- Fat: 68 g
- Saturated Fat: 23.9 g
- Cholesterol: 389 mg
- Sodium: 2971 mg
- Fiber: 1.9 g
- Sugar: 17.8 g
- Serving Size: 1 serving
- Prepare Spice (Dry) Rub:
- Working in batches, combine the paprika, brown sugar, salt, mustard seed, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes in a spice grinder and reduce to a fine powder.
- Prepare the Ribs:
- Remove the papery membrane on the back of the ribs, using a paper towel or kitchen towel to grip it and pulling it away in one piece. Divide each rack of ribs into three to four portions with three to four ribs each by cutting through the meat in between the ribs. Rub ribs generously on all sides with the remaining spice rub mixture. (Set aside 6 tablespoons spice rub).
- Place individual portions of rubbed ribs in vacuum bags. (Fold over the top of each bag while you add the ribs so that no rub or pork juices get on the edges of the bags, which can weaken the seal.) Add 4 drops (about 1/8 teaspoon) liquid smoke to each bag. Seal the bags, transfer to refrigerator, and let rest for 4 to 12 hours.
- Cooking Ribs:
- Set your precision cooker to 145 °F for meaty ribs or 165 °F for more tender ribs.
- Add ribs to the water bath and cover it with a lid, aluminum foil, or ping pong balls (this retains heat and minimizes evaporation). Cook for 12-24 hours at 165 °F. Transfer cooked ribs to a large bowl of water filled with ice to chill thoroughly. Ribs can be stored in the refrigerator at this stage for up to 5 days before finishing.
- To Finish Dry-Style in the Oven:
- Remove ribs from vacuum bags and carefully pat dry with paper towels. Rub with remaining 3 tablespoons spice rub. Adjust oven racks to upper and lower-middle positions and preheat oven to 300 °F. Line 2 rimmed baking sheets with aluminum foil or silicon cooking mats. Divide ribs evenly on racks, facing up. Transfer ribs to oven and cook until a crusty bark has formed, about 40 minutes. Serve.
- Prepare the Sauce (if using):
- Combine 3 tablespoons spice rub, grated onion, ketchup, mustard, molasses, Worcestershire sauce, vinegar, and liquid smoke in a medium saucepan and whisk to combine. Bring to a bare simmer and cook until reduced and thickened, about 20-25 minutes. Set aside.
- Finishing Sauced Ribs in the Oven:
- Remove ribs from vacuum bags and carefully pat dry with paper towels. Adjust oven racks to upper and lower-middle positions and preheat oven to 300 °F. Line 2 rimmed baking sheets with aluminum foil or silicon cooking mats. Divide ribs evenly on racks, facing up. Liberally sprinkle ribs with ½ the remaining dry rub (about 3 tablespoons). Transfer ribs to oven and cook until surface is sizzling and ribs are heated through, about 20 minutes. Brush ribs with sauce and return to oven for 10 minutes. Remove from oven, brush with another layer of sauce, and return to oven until sauce is dried and sticky, about 10 minutes longer. Remove ribs from oven, paint with one last layer of sauce, and serve, passing extra sauce at the table.
Tags:
(475) Sous Vide Barbecued Southern Style Boneless
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Fabulous Tender Pork Ribs
More and more, restaurants are using this method of cooking. You will need a vacuum seal system for this recipe and a Sous Vide System. Cooking time = the time the ribs will be in the controlled water bath of 138°F for 24-48 hours. In this recipe we "cooked" the ribs for 24 hours. The ingredient amounts are approximate, with the exception of the seasoning mix. Make as many ribs as you like. I fit 2 slabs, packed in several sealed bags, in the Sous Vide. Use your favorite rib rub or make a batch of recipe#390416, use your favorite BBQ sauce at grilling time.
Provided by: Chicagoland Chef du
Total time: 1470 minutes
Cook time: 1440 minutes
Prep time: 30 minutes
Yields: 6 servings
Number of ingredients: 12
Provided by: Chicagoland Chef du
Total time: 1470 minutes
Cook time: 1440 minutes
Prep time: 30 minutes
Yields: 6 servings
Number of ingredients: 12
Ingredients:
- 2 pork rib racks, trimmed and cut into sections
- 1/3 cup seasoning, rub see recipe below
- 2 cups barbecue sauce, use your favorite
- rib rub seasoning, Courtesy of SarasotaCook
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 1 tablespoon fresh ground black pepper
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Nutrition:
- Calories: 223.8 calories
- Fat: 1.3 grams
- Saturated Fat: 0.1 grams
- Cholesterol: 0 milligrams
- Sodium: 2842.6 milligrams
- Carbohydrate: 52.6 grams
- Fiber: 3.4 grams
- Sugar: 33.1 grams
- Protein: 1.6 grams
- Preheat the SousVide Supreme to 138F/57°C You can cheat an put them in early because the temperature will drop when you add the ribs. It will come back up to temperature in no time.
- Make Recipe#390416 combining all the dry spice ingredients listed above. You won't use it all. I always quadruple the recipe and store the extra for future use.
- Cut the ribs into sections. I cut into 3-4 bones per section.
- Season both sides of the ribs with the rub mixture. No need to season too heavily as the flavors will be enhanced with this method of cooking. Just a light to moderate dusting. Using your hands, pat the spices into the ribs.
- Put each section into individual vacuum seal bag, removing all the air and sealing. Alternately, arrange the rib sections side by side in the bags and seal DO NOT stack the rib sections in the bag.
- Note: All the air must be removed from the bags to insure the packages are submerged for proper cooking.
- Place bags in the preheated water bath. If you have a rack for your Sous Vide, all the better, if not, do not let them nest. Make sure water passes in between each bag.
- Submerge the pouch(es) in the water oven and cook for a minimum of 24 hours up to a maximum of 48 hours. They will not over cook after 24 hours, really!
- At this point, they are fully cooked. You may cool and refrigerate for several days) or freeze the ribs for future consumption. If you refrigerate them bring to room temperature before grilling. Please note, warming on the grill will take longer because they are hot from the water bath. Note: I have tried cooking & refrigerating for later use.
- Fire up the grill!
- Remove from the pouches from the water bath.
- From this point, finish off the ribs as you normally do.
- Sear the surface of the ribs on the grill, or under the broiler. About 1-2 minutes per side.
- Slather on your favorite BBQ sauce, grilling to achieve caramelization of the sauce.
- Serve & enjoy!
Sous Vide Pork Back Ribs
Wonderfully meaty back ribs are the perfect protein to cook in the sous vide. The end result are moist and extremely tender ribs that don't disintegrate when picked up.
Provided by: Bren
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 7
Provided by: Bren
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 7
Ingredients:
- 2 tablespoons dark brown sugar
- 1 tablespoon kosher salt
- ½ tablespoon smoked paprika
- ½ tablespoon ground cumin
- 1 teaspoon cayenne pepper
- 2 (2 pound) rack of ribs
- 4 tablespoons barbeque sauce (such as Sweet Baby Ray's®), or more to taste
Nutrition:
- Calories: 843 calories
- Carbohydrate: 13.4 g
- Cholesterol: 239.9 mg
- Fat: 60.5 g
- Fiber: 0.6 g
- Protein: 57.9 g
- Saturated Fat: 22.1 g
- Sodium: 1802.8 mg
- Sugar: 10.8 g
- Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 155 degrees F (68°C).
- Combine brown sugar, kosher salt, smoked paprika, cumin, and cayenne in a small bowl; mix well. Remove rough membranes from the ribs and cut each rack into thirds. Rub spice mixture onto the fleshy side of the meat. Place each rack into a plastic bag and seal.
- Once water temperature has reached 155 degrees F (68°C), submerge both bags in the water. Open the seal of the bags and allow any air to escape. Reseal. Make sure bags are completely submerged. Cover pot with aluminum foil so steam does not escape.
- Set the timer for 24 hours, checking water level occasionally. Add more water of the same temperature water if necessary.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Remove ribs from the bags and pat dry. Place ribs on the prepared baking sheet and brush with barbecue sauce.
- Broil for 4 minutes. Remove ribs from the oven, brush with more BBQ sauce, and broil until sauce starts to caramelize, about 3 more minutes.
Sous Vide Country Style Pork Ribs with Dijon Sauce
Finally, a sous vide pork dish that my wife liked. I've had a couple of duds with pork... which was very surprising to me given how much I love the stuff. But, after some soul-searching and taste testing, I decided that I was just being too light on the salt. I upped the amount of salt I was usi
Provided by: Sous Vide Life
Total time: 1440 minutes
Cook time: 1440 minutes
Yields: 6 servings
Cuisine: american
Number of ingredients: 8
Provided by: Sous Vide Life
Total time: 1440 minutes
Cook time: 1440 minutes
Yields: 6 servings
Cuisine: american
Number of ingredients: 8
Ingredients:
- 2 tablespoons kosher salt
- 1 tablespoon pepper (ground)
- 1 tablespoon rosemary (ground (or any savory herb, like thyme))
- 1 tablespoon onion (powder)
- 1 tablespoon garlic (powder)
- 3 lbs Pork (Country Style Ribs)
- 1 tablespoon corn starch
- 3 tablespoons dijon mustard
How to cook:
- Pre-heat a waterbath to 140ºF.
- Mix first 5 ingredients (through garlic powder) together in a small bowl.
- Generously rub pork ribs with the salt mixture. Then vacuum-pack the ribs into a bag for cooking. Submerge the bags in the waterbath, and let cook for 24 hours.
- Mix the cornstarch with 2 tablespoons water in a small bowl, and mix until starch is dissolved.
- Drain liquid from bag into sauce pan over medium-high heat, add cornstarch mixture, and dijon mustard. Whisk until combined. Reduce the mixture until it's a deliciously thick sauce.
- Heat 1 tablespoon of vegetable oil over high heat. Pat the ribs dry with paper towels, and place them in a pan. Brown on all sides.
- Serve the ribs topped with a couple tablespoons of sauce.
