Fall-Off-The-Bone Sous Vide Ribs

There’s really no wrong time for BBQ, but cold weather just seems perfect. There's a chill in the air, a sweet smell of smoke filling the sky, and a perfect rack of ribs underneath the grill lid with gorgeous, smoky bark on top. There’s nothing like it. On the other hand, what can be disappointing is chomping down into those gorgeous ribs and finding out they’re still very tough. With this recipe, you’ll never have to worry about your ribs again. Note: On almost every set of ribs I’ve ever encountered there is a thin membrane on the back of the ribs. A lot of people don't pay much attention to it. If you’re not taking off that membrane, you’re missing out on a lot of flavor and tenderness potential. The easiest way to remove the membrane is to take a dry paper towel, locate a side that looks like you can grab the membrane and start to pull back. It’s easiest to try to keep the membrane from tearing, so try to keep it in one solid piece. It sounds a lot more difficult than it actually is. Do it a time or two and you’re already a pro. You can use any dry rub that you'd like in this recipe, but I like to make my own. My favorite blend is the following mix: 2 tablespoons each light brown and granulated sugar, 1/2 teaspoon table salt, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon mustard powder, a pinch of ground coriander seed, and a pinch of chili powder. Stir all of the spices together until they are well-combined.

Author

Mike Castaneda

Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.

Prep Time: 02:15

Recipe Time: 14:00

Temperature : 160F / 71.1C

Ingredients

• 1 (2-pound) rack baby back ribs, membrane removed (see note)
• 1/2 cup dry rub, any style (see note)
• 1/4 cup barbecue sauce, any style

Directions

1. Set the Anova Sous Vide Precision Cooker to 160ºF (71ºC).
2. Generously coat both sides of the ribs with the dry rub. Don't be shy; the rub is what gives the ribs a great bark and color.
3. Place the ribs in a large vacuum seal bag and vacuum seal on the moist setting. (Alternatively, slice the rack in half width-wise and divide between two large zipper lock bags. Seal using the water immersion technique.) Place the bag(s) in the water bath and set the timer for 14 or up to 16 hours.

Finishing Steps

1. When the timer goes off, remove the bag(s) from the water bath. Remove the ribs from the bag(s). Decide if if you will smoke or broil the ribs.
2. To smoke the ribs, heat a smoker or a grill to 160 to 180 degrees. If using a grill, place a foil pouch filled with soaked wood chips directly on the coals. Add the ribs and smoke for 1 hour and 45 minutes. Baste the ribs with barbecue sauce and continue to smoke for 15 minutes. Remove from the grill and let rest for 5 minutes.
3. To broil the ribs, heat the broiler to high. Use a pastry brush to coat the ribs with barbecue sauce and place on an aluminum foil-lined broiler-safe baking sheet. Place the ribs under the broiler and cook until the sauce is caramelized, 1 to 2 minutes. Watch the ribs carefully so that the sauce doesn't burn. Let the ribs rest for 5 minutes.
4. Slice the ribs apart and serve.