Sous vide baby back ribs with a sweet, tangy BBQ sauce – juicy and succulent. Finish them on the grill or broiler for a delicious all-season meal that will be well appreciated.
I had to try ribs in our new sous vide machine from Cederlane Culinary. Given the long cook time – similar to a slow cooker – I wondered if the sous vide method would make a noticeable difference to the taste and texture of the meat.
Make no mistake. The ribs were delicious – super tender and flavourful, but because you’re not aiming for a medium-rare, for example, the slow cook oven method works just as well, I think, in less than half the time with no vacuuming sealing. The nice part, however, is plunging the ribs, sealed in the sous vide bags, into the water and walking away for 6-8 hours without a worry. No fuss, no mess.
Regardless of the cook method, the seasoning and BBQ sauce in this recipe enhance the flavours of the pork without overwhelming it. The flavour of the meat still shines through. The sauce recipe is adapted from a beef short rib recipe by Once Upon a Chef. You can, of course, use your favourite rub and sauce instead.
Both methods – sous vide and oven/grill – can be made-ahead up to the point of saucing and grilling/broiling. Our Famous Montreal Ribs (Copycat) Recipe – pictured/linked after the sous vide recipe – is a good example of the alternative oven-to-grill (or broil) method.
- use any purchased rib rub instead of making it yourself.
- use your favourite store-bought BBQ sauce instead of making it yourself.
Here are two other rib recipes from TKITK you might like: