Summer Ribs Cooked Sous Vide

In the Sous Vide Recipes Forum
CHEF JOHN’S RIB SAUCE

Ketchup 1 cup
Garlic Chopped From Fresh 1 3/4 Teaspoon
Yellow Onions Whole Chopped 1/4" 2 Tablespoon
Seasoning Liquidsmoke 2 Teaspoon
Cumin Ground 1/4 Teaspoon
Spice Coriander Ground 1/8 Teaspoon
Allspice Ground 1/8 Teaspoon
Mustard Dry 1/4 Teaspoon
Sauce Hot Louisiana 1 Tablespoon
Black Pepper Coarse 1 Teaspoon
Molasses 1 Tablespoon
Sugar Brown 1 1/2 Tablespoon
Vinegar Cider 2 1/3 Tablespoon
1. Combine all ingredients
2. Bring to a boil, reduce heat, cover and simmer for 40 minutes or until sauce is blended. Cool to 40F.
Set aside until needed

Cut portions of babyback ribs into 4 bone portions, peel the skin from the back.
Dip the meat into the BBQ sauce and vacuum bag. Refrigerate overnight

Heat water oven to 138F. Place ribs in water and cook for 24 Hrs.

Finish over hot coals just to add color to ribs.

Service with reserved BBQ sauce that has been heated to 165 F.


7 Replies So Far

Sounds really good John. I'll have to try out that BBQ recipe, seems like it would have great depth of flavor.
Yeah looks good I've been looking for a good BBQ sauce recipe, so the timing is brilliant.

While I'm talking about beef. The cuts we get here have such different names that I sometimes have difficulty working out what should go where. Anyway, the real tough cut in Brit cooking is called "Brisket" and I got a 2 lbs rolled joint a week ago from a local british farmer. We';ll be eating it tonight, but this is a preliminary article on what we did.

I made up a brine of 100g coarse sea salt, 80 g of sugar and t tbs 5 grain pepper, with 2 litres (US - abt ½ cup salt, 1/3 cup sugar and a quart and a cup of water). Bring to the boil, simmre 2 mins then cool.

I brined the joint in this for 3 hours, dried it well and left it a couple of hours uncovered to form a pellicle before the next stage. I cold smoked it for 3/4 hour at 25°C (77°F) over beech, before vac packing it as usual. I then cooked it sous vide at 80° (176F) for 24 hours. It shrank a lot and gave out loads of juice (which I've made into a superb sauce with a brown roux, btw). I'll be serving it reheated in its sauce tonight, but first impressions are that the texture is almost perfect this time, not falling apart, but nicely tender. We'll see later.
I love doing ribs this way. Generally I go 133 for two or even three days with my baby backs.
We've had really good luck with many pork products (roasts, chops and short ribs) by brining overnight (1/2 cup table salt per gallon of water plus whatever flavors you want to add) and then cooking sous vide at 61 degrees C. for 24 hours. Finish on a grill or torch, then hit with a smoking gun (optional).

The brine adds flavor (I use 2 Tbs barbecue rub and a cup of cheap bourbon per gallon of brine) and that plus sous vide gives you extremely tender and juicy meat that is cooked enough to keep people who worry about underdone pork from freaking out.

Jay
A month or two ago I bought a smoker; first batch of ribs I didn't quite go long enough. The smoke flavor was great but they weren't quite tended enough. So I sealed one half of the largest rack and let is sous vide for 12 hours @ 145. It was one of the best rack of ribs I've ever tasted!
Nice recipe. Might want to check out my (long) post under the "short ribs" topic. To get a lot more smoke, I like to use a Cameron indoor smoker for up to 5 minutes before the sous vide step. This gets lots of smoke, so the grilling at the end can be a really quick step, preserving the moisture, which is the biggest reason for going sous vide in the first place. This smoker, like my sous vide unit, is one of those indispensable food prep items for me. Hope this helps someone out there enjoy their summer BBQ, or at least enjoy thinking about it! Thank all of you above for your great recipes and tips.
Yes "GettinBetter" pre-smoking the ribs is a great add-on. If I have time, I will do a pork rub on the ribs, after peeling off the back shin, bag them and refrigerate for 24 hours, place in the smoker with no heat, just heavy smoke for 1 hour, then SV bag them again then in to water bath.
Enjoy the summer BBQ season!


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