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Mole-Spiced Sous Vide Confit BBQ Ribs Recipe

Mole spiced sous vide confit bbq ribs

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Best Rib Ever- No lie.

From the ISVA Editors

*NOTE: This recipe was submitted by the author as part of an online recipe contest. It has not been tested by ISVA.

What better way to spice up sous vide St Louis ribs than with a home made mole spice rub and sauce, perfectly cooked and full of flavor every time!


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Mole-Spiced Sous Vide Confit BBQ Ribs Recipe

  • Published: October 19, 2021
  • By Steven Zimmerman
  • Total Time: 24 hours
  • Cooks: 150°F (65.6°C) for 24 hours
  • Serves: 4

Ingredients for Mole-Spiced Sous Vide Confit BBQ Ribs

  • For the Mole Spice Mixture

  • 1 oz coriander seeds
  • 1 1/2 oz ancho chile seeds
  • 1 oz black peppercorns
  • 1/2 oz cinnamon sticks
  • 1/2 oz anise seed
  • 1/2 oz cumin seed, whole
  • 1 1/2 tsp. allspice
  • 1 oz cloves, whole
  • 4 oz sugar 
  • For the BBQ Sauce 

  • 1 cup Mexican Coke (Cane Syrup)
  • 1 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 1/4 cup A-1 steak sauce
  • For the Mole Spiced Confit Ribs

  • 1- slab pork St. Louis style loin back ribs about 3#
  • 1 piece bacon
  • 2 tablespoons pork or bacon fat rendered
  • 1 cup mole spice rub
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Cooking Instructions for Mole-Spiced Sous Vide Confit BBQ Ribs

For the Mole Spice Mixture

Weigh and measure all ingredients. 

Place all ingredients except sugar in shallow pan or sheet.

Set in a 500°F (260°C) oven for 5 minutes, until toasted aroma. Don't let spices burn! Shake spices every couple of minutes. 

Set spices aside to cool.

Grind in spice grinder.

Mix with sugar.

For the BBQ Sauce

Combine all ingredients into a medium saucepan. 

Bring to a boil, reduce the heat to a simmer and cook for 20 minutes.

For the Mole Spiced Confit Ribs

Peel sinew on back of rib if possible, If not it will break down in circulator.

Cut slab in half.  This allows it to fit in bag. 

Rub both sides of ribs with spice mixture and place in vacuum bag. 

Cut bacon slice in half and place in bag on each side of the ribs with the fat.

Vacuum and seal bag. Place in refrigerator for at least 4 hour to over night. 

Place in circulator at 150°F (65.6°C) and cook 24 hours. 

Cool in ice and salt bath until internal temperature is below 40°F (4.4°C).

Place in refrigerator until ready to grill. I usually do mutable slabs and freeze any excess at this point. It is great for a quick meal just thaw and grill. 

Remove ribs from vacuum bag and place on grill. 

Baste with half BBQ sauce and half apple cider vinegar.

Create a nice bark on ribs and Serve the rest of the sauce on the side.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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All tags for this article: ISVA Sous Vide Recipe Collection, Ribs, Sous Vide Back Ribs, Sous Vide Pork Ribs, Sous Vide Recipes, Sous Vide Ribs

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