Sous Vide Time and Temperature Calculator

Welcome to the sous vide time and temperature calculator. To view the time and temperature information for an item just select it from the menu below. You can also view all the sous vide time and temperatures.

What Would You Like to Sous Vide?

How to Sous Vide Pork Spare Ribs

I love ribs, and with sous vide you have complete control over them. My favorite combination is probably 156°F (68.8°C) for around 18 to 24 hours, it's shreddable but not too fall-apart. Some other popular combinations are 165°F (73.9°C) for 18 to 24 hours or 176°F (80°C) for 12 hours. For a chop-like consistency I generally prefer 140°F (60°C) for 1 to 2 days.

There are many different suggestions for how long and what temperature to cook ribs. It can be confusing but the time and temperature combination you want to use depends on how you'd like your final ribs to turn out. The hotter the temperature, the faster they cook and the more they tenderize. The amount of time you cook them for determines how tender they end up. These time and temperature combinations work for most kinds of pork ribs, including St. Louis cut, baby back, back, and spare ribs.

Chop-like Pork Spare Ribs

For tender ribs that are more pork chop-like you can cook them at 135°F to 149°F (57.2°C to 65°C) for 1 to 2 days depending on the consistency you're trying to achieve. They do not have the texture of traditional ribs but retain a lot more of their moisture.

Braise-like Pork Spare Ribs

If you prefer something more along the lines of traditional-style ribs, then cooking them at 165°F (73.9°C) for 18 to 24 hours is what you want. If you are aiming for flaky, hanging off the bone spare ribs, then use 176°F (80°C) for 12 to 18 hours is the ticket.

Cooking the ribs at a 156°F (68.8°C) temperature results in firmer, but still flaky, spare ribs. They don't fall off the bone but I think they are much closer to traditional ribs. I often cook mine at for 18 to 24 hours.

I recommend reading more about how to sous vide pork for more information.

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Sous Vide Spare Ribs Times and Temperatures

  • Chop-Like
  • Medium-Rare: 135°F for 1 to 2 Days (57.2ºC)
  • Medium: 140°F for 1 to 2 Days (60.0ºC)
  • Well Done: 145°F for 1 to 2 Days (62.8ºC)
  • Braise-Like
  • Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
  • More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)

Do you have experience cooking spare ribs? Let us know your thoughts in the comments below!

Looking for more pork? Check out the sous vide pork time and temperatures for all the sous vide information you need.

Sous Vide Pork Spare Ribs Recipes and Articles

Sous Vide Smoked BBQ Ribs Recipe

Placeholder BBQ ribs are one of my favorite meals! I love getting all messy and eating them off the bone. They are also amazing to serve at parties and are a great way to get everyone to loosen up. Using sous vide to tenderize the ribs, then the smoker to flavor them results in moist, flavorful ribs that always turn out perfect!

72 Hour Sous Vide Short Ribs with Romesco Sauce

Placeholder 72 hour sous vide short ribs are a classic sous vide dish, and when combined with a hearty romesco sauce it makes for an amazing meal.

Sous Vide Honey-Chipotle Glazed Country Style Ribs

Placeholder This sous vide country style ribs recipe uses a honey-chipotle glazed to perk up the flavor of the dish. For a thicker, clingier sauce on your ribs, adding a tad of xanthan gum will make that happen!

Basil-Balsamic Sous Vide Short Ribs Recipe

Placeholder This sous vide recipe for short ribs has a great tang to it from the balsamic vinegar and orange juice.

Sous Vide Ribs Recipe with Sweet Apples

Placeholder For this sous vide recipe I decided to use country style ribs and paired them with sweet apples and an orzo salad. The ribs come out super tender but still nice and moist and the apples add a great hit of sweetness to them.

Sous Vide St. Louis Ribs Recipe

Placeholder One of my favorite summer foods are ribs. I like them smoked, boiled, grilled, and just about any other way you can cook them. I've found that preparing sous vide ribs lets you tenderize them while still keeping them medium rare and is a really unique way to do them. I've cooked them a few different ways and these sous vide St. Louis ribs were one of my favorites.

Sous Vide Beef Ribs Recipe

Placeholder Big juicy beef ribs are one of my favorite foods but you have to make sure they become tender enough to really enjoy them. There are many ways to make sure they are tender, from smoking to braising, to cooking in the oven at low temperatures. They all have their benefits and sous vide just adds one more option for you. You can follow our sous vide recipe or come up with your version.

Sous Vide Pastrami with Short Ribs Recipe

Placeholder I'm a huge fan of Michael Ruhlman and an even bigger fan of pastrami so when he recently posted about making short rib pastrami it inspired me to follow suit. Of course, I had to make sous vide pastrami instead of braising it.

Sous Vide Spare Ribs Comments

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