JC’s Perfect 36h BBQ Pork Ribs

Ingredients for 4

• Baby Back Ribs or St Louis Style Ribs.

• 30g Paprika (Rub)

• 150g Soft Brown Sugar (Rub)

• 5g Black Pepper (Rub)

• 40g Salt, Kosher (Rub)

• 15g Chili Powder (Rub)

• 15g Onion Powder (Rub)

• 15g Garlic Powder (Rub)

• Honey

Directions

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  Step 1

  You can either buy your favourite BBQ pork rub or make your own, I prefer to make my own so I can get it just how I want it. To get the rub I make, mix together all the ingredients from the Ingredients list with the word (Rub) next to them, just mix them all together until smooth.

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  Step 2

  Coat ribs with yellow mustard or a little olive oil, this will help the rub stick to the ribs. Generously add the rub to both sides of the ribs and all edges.

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  Step 3

  Place the ribs into a sous vide bag, one rack per bag. As this is a long cook I would normally add a second bag.

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  Step 4

  Sous Vide for 36 hours at 65 degrees C. At 24 hours the meat has a little too much bite while by 48 the racks are all falling apart as the meat is too tender, 36 hours seems perfect.

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  Step 5

  Remove from the Sous Vide after 36 hours and place in an ice bath to cool, or at least cold water. Once cooled you can go straight to the next step or save in the fridge in the bag for up to 2 days.

• Finishing Steps

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  Step 0

  Preheat the oven to 125 Degrees C. When ready to finish the ribs, remove the ribs from the bag, pour any liquid from the bag into a saucepan. Simmer the liquid from the bags until it reduces down to a thick sauce that can be used as a glaze. Now paint the ribs with the glaze, if you prefer you can use your favourite BBQ sauce instead of the glaze above and use this sauce as a dipping sauce. Once painted with sauce on both sides and all edges place in the oven at 125 degrees C for 30 mins. Straight on the oven shelf.

• Step 1

  After 30 mins remove from the oven. Add some honey to the sauce you are using and paint the ribs again, back in the oven for 30 mins.

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  Step 2

  Remove from the oven, flip the ribs so they are bone side up and you can see where to cut. Cut each rib and start to eat!

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