Dry Rubbed Pork Spare Ribs
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Ingredients for 4
1-3 racks of pork spare ribs, membrane removed
Rib rub or generic bbq rub
Cracked whole black pepper
Salt
Liquid smoke (or use a smoker in optional step 3)
White Vinegar
Gallon freezer bags
Directions
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Step 1
Cut the rib rack(s) into smaller sections 3-4 ribs wide for easier handling
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Step 2
Season the ribs with a moderate amount of black pepper, a sprinkling of salt and a generous amount of rib rub that should cover any ‘wet’ spots on the ribs
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Step 3
Optional: put the ribs into a smoker for 2 hours at 200 degrees. If this step is taken, sprinkle with more rib rub after smoking and remove liquid smoke from the next step
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Step 4
Put the rib pieces, 3-4 at a time in gallon freezer bags. Add 1/2 tsp of liquid smoke and 1/4 cup of white vinegar to each bag. Submerge each bag and remove all air possible before sealing and adding them to the Sous Vide pot.
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Step 5
Set your Anova Sous Vide Precision Cooker to 165.0ºF / 73.9ºC. Run for 18 hours
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Finishing Steps
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Step 0
Barking: Preheat oven to 325 degrees. Carefully pull the ribs from their bags (bones may fall out) and put them meaty side up on a foil covered pan. Season again with rib rub to evenly coat, then bake them for 40 minutes to add a bit of bark