Tender and Juicy Sous Vide Pork Ribs
Nutritional value per serving
Calories400kcal
Carbs5gram
Fat25gram
Protein35gram
Ingredients
- Pork ribs (baby back or spare ribs) - choose fresh, pink meat with firm texture1 kg
- Salt (preferably kosher salt)1 tbsp
- Black pepper (freshly ground)1 tsp
- Garlic powder1 tsp
- Paprika (smoked or sweet)1 tsp
- Olive oil or melted butter2 tbsp
- Optional: BBQ sauce for finishingto taste n/a
This recipe guides you through making tender, juicy pork ribs using the sous vide cooking technique. The sous vide method ensures the ribs are cooked evenly and retain their moisture and flavor. The total cost of ingredients is approximately $15, €13, £11, and ₹1100. Each serving provides around 400 calories, suitable for a balanced diet. This recipe is of medium difficulty and takes about 4 hours including cooking time, most of which is hands-off with the sous vide cooker. Follow the clear instructions for a foolproof result. Food safety is emphasized with recommended internal temperatures and handling tips.
Preparation instructions
Prepare the ribs
1Remove the thin membrane from the back of the ribs for more tender results. Pat the ribs dry with paper towels to ensure the seasoning sticks well.
Season the ribs
2In a small bowl, mix salt, black pepper, garlic powder, and paprika. Rub olive oil or melted butter all over the ribs, then evenly coat with the seasoning mixture.
Bag the ribs
3Place the ribs in a vacuum-seal bag or a heavy-duty zipper-lock bag. If using a zipper-lock bag, use the water displacement method to remove air: seal most of the bag and slowly lower it into water, letting the pressure push the air out, then seal completely.
Set up the sous vide cooker
4Preheat your sous vide water bath to 63°C (145.4°F) - the safe temperature for pork ensuring it is tender and juicy while fully cooked.
Cook the ribs sous vide
5Submerge the sealed bag in the water bath and cook for 24 hours for ultimate tenderness. The long cooking time breaks down connective tissues.
Finish the ribs
6After sous vide cooking, take the ribs out of the bag and pat dry. Optionally brush with BBQ sauce. Sear on a hot grill, skillet, or under a broiler for about 3 to 5 minutes, just until surface caramelizes for flavor and texture.
Cooking Tips
1Always wash your hands and sanitize surfaces when handling raw meat to prevent cross-contamination.
2Remove the membrane on ribs by sliding a knife under it and pulling it off with a paper towel for grip.
3Make sure the bag is fully submerged during sous vide to maintain a consistent temperature.
4Sous vide cooking times can vary; ribs can be cooked 12 to 24 hours depending on desired tenderness.
5If you don't have a vacuum sealer, use the water displacement method carefully to get as much air out as possible.
Equipment Needed
- Sous vide cooker (immersion circulator)
- Large pot or container for water bath
- Vacuum sealer or heavy-duty zipper-lock bags
- Grill, skillet, or broiler for finishing
- Tongs
- Paper towels
Grocery Shopping List
- [ ] 1 kg Pork ribs (baby back or spare ribs) - fresh, pink, firm texture, preferably from a good butcher ($10). Look for ribs with nice marbling.
- [ ] Kosher salt (small container, $1) - choose a trusted brand.
- [ ] Black pepper (freshly ground if possible, $1) - adds fresher flavor.
- [ ] Garlic powder (small jar, $1) - check for freshness.
- [ ] Paprika (smoked or sweet, small jar, $1) - select based on flavor preference.
- [ ] Olive oil or butter (small bottle or pack, $3) - use good quality for flavor.
Estimated total cost: around $15
FAQ
What is the safe internal temperature for pork ribs cooked sous vide?
The recommended safe temperature is 63°C (145.4°F) held for at least 1 hour, which kills harmful pathogens while keeping the meat tender and juicy.
Can I use spare ribs instead of baby back ribs for sous vide?
Yes, both types of ribs can be cooked sous vide. Spare ribs may need slightly longer cooking times for tenderness.
How do I remove the membrane from ribs?
Slide a knife under the thin membrane on the bone side and lift; use a paper towel to grip and pull it off in one piece.
Do I need a vacuum sealer for sous vide?
While vacuum sealers are best for sealing, heavy-duty zipper-lock bags with the water displacement method work well as a cost-effective alternative.
How do I know when the ribs are fully cooked?
After sous vide cooking at 63°C for 24 hours, the pork is fully cooked and safe to eat. You can also check the meat is tender and pulls away from the bone easily.