Description
These sous vide baby back ribs with a rich glaze of homemade honey-spiced BBQ sauce are tender, juicy, and ultra-tasty. No smoker or grill is required.
Ingredients
Units
Scale
- 2 whole racks of baby back ribs (about 3.5 pounds)
- 3/4 teaspoon liquid smoke (optional)
For the BBQ spice rub:
- 2 tablespoons smoked paprika
- 4 teaspoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon kosher salt
- 2 teaspoons cayenne pepper
- 1 teaspoon freshly ground black pepper
For the honey-spiced BBQ sauce:
- 1/2 cup water, reserved meat cooking juice, or broth
- 1/2 cup apple cider vinegar
- 1 1/2 cups ketchup
- 2 tablespoons dark soy sauce
- 1/4 cup honey
- 2 teaspoons Worcestershire sauce
- 2 teaspoons mustard powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon freshly ground black pepper
Instructions
- In a small bowl, mix all BBQ spice rub ingredients together, and set aside.
- Remove the papery membrane on the back of the ribs by gripping it from the end tip and pulling it away in one piece.
- Divide each rack of ribs into three or four portions by cutting through the meat between the bones.
- Generously rub each portion with the BBQ spice rub on all sides.
- Prepare a few vacuum sealer bags by folding over the top so the rub or pork juice don’t touch the edges of the bags, which will affect a proper seal. Place individual portions of prepared ribs in vacuum sealer bags or reusable sous vide bags. Add 4 drops of liquid smoke (if using) in each bag, unfold the tops, and vacuum seal. Leave the vacuum-sealed ribs in the fridge to marinate for a few hours, ideally overnight.
- When ready to cook, preheat water to 165°F using a sous vide machine. (I use the KitchenBoss G320 Sous Vide Cooker.) Once the water reaches the temperature, drop the ribs into the water bath and cover with a lid, plastic wrap, aluminum foil, or ping pong balls to prevent the water from evaporating. Set the timer for 12 hours.
- 20 minutes before the cooking is done, make the honey-spiced BBQ sauce. Combine all sauce ingredients in a small saucepan. Bring to a simmer over medium heat. Reduce heat to medium-low and cook until the sauce is thickened, about 15 minutes, stirring frequently.
- When your sous vide timer goes off, prepare an ice-water bath in a large pot and transfer the cooked ribs into it to cool quickly. (You may store the ribs in the fridge for up to five days and finish it at a later time. Make sure to leave the ribs in their bags, unopened.)
- To finish, open up the bags and place the ribs on a cutting board. Dry them well with paper towels. Heat up a heavy-duty skillet or a cast-iron skillet until very hot. Add some oil, and working in batches, place the ribs meat side down in the skillet. Press them down to get the entire meat side against the bottom of the hot skillet for about a minute until crusty.
- Transfer the ribs back to the cutting board. Brush liberally with the homemade BBQ sauce. Cut them up and enjoy!
Notes
- You can use other types of pork ribs for this recipe, such as spare ribs or St. Louis-style ribs.
- The honey-spiced BBQ sauce recipe yields 2 cups. It can be stored in an air-tight container in the fridge for up to four weeks. It’s not included in the nutrition facts calculation.
- If you want to make only one rack of baby back ribs, save half of the spice rub in a small jar for next time.
- This recipe is adapted from Complete Sous Vide Cookbook: 150+ Recipes for Perfect Meat, Seafood, Vegetables, and More written by yours truly.
Nutrition
- Serving Size: 1
- Calories: 619
- Sugar: 0.6g
- Sodium: 858.58m
- Fat: 44g
- Saturated Fat: 15.5g
- Trans Fat: 0.4g
- Carbohydrates: 4.6g
- Fiber: 1.6g
- Protein: 51.8g
- Cholesterol: 184mg
