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Worth the Wait Melt in Your Mouth Sous Vide Ribs Recipe

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These do take a long time but 95% of it is "set it and forget it"! I promise you they are worth the wait!

From the ISVA Editors

Sous vide ribs might take a while to cook, but it's all hands off and they are definitely worth the wait in the end!


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.


Worth The Wait Melt In Your Mouth Sous Vide Ribs Recipe

  • Published: October 19, 2021
  • By Chef Stef
  • Total Time: 12 hours
  • Cooks: 165°F (73.9°C) for 12 hours
  • Serves: 2

Ingredients for Worth The Wait Melt In Your Mouth Sous Vide Ribs

  • For the Sous Vide Ribs

  • 1 tablespoon ground mustard
  • 1 tablespoon grated lime
  • 1 tablespoon oregano
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon garlic powder
  • 1/4 cup Dijon mustard
  • 8 drops liquid smoke
  • 1 bay leaf
  • 1 cup BT Leighs Somethin Somethin Sauce
  • 1 piece bacon
  • 1 teaspoon sesame oil
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Cooking Instructions for Worth The Wait Melt In Your Mouth Sous Vide Ribs

For the Sous Vide Ribs

Mix dry seasonings together and set aside

Cut ribs in half and coat ribs in a thin coat of dijon mustard on both sides

Add dry seasonings to ribs on both sides

Spread the lime zest on both sides of the ribs

Coat both sides of the ribs with half of the barbecue sauce 

Place a piece of bacon on the bone side of the ribs along with a bay leaf. 

Prepare 2 sous vide bags for the ribs. Put 4 drops of liquid smoke in each sous vide bag and vacuum seal each bag. Marinate up to 24 hours or sous vide right away (this can also go into the freezer and be made for a future date)!

Fill sous vide with water and set temperature to 165°F (73.9°C) and the timer to 12 hours

Once water has come to temperature, put ribs in sous vide (I use a rack that I turn upside down with a 1 pound weight on top to help with any float during the cook)

When ribs are almost done, line a broiling pan with aluminum foil and add the sesame oil. Then wipe with a paper towel. This is just to infuse flavor and aroma into the finishing of the ribs.

When the sous vide timer has completed, remove the ribs from sous vide bag and pat dry. Discard bacon and bay leaf. 

Coat with the remaining barbecue sauce and put under the broiler until caramelized and beautiful! If not broiling, the ribs may be finished on a very hot grill without the sesame oil. 


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, Pork, Sous Vide Pork , Sous Vide Pork Ribs, Sous Vide Recipes

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