Sous Vide Ancho-Chocolate Rubbed Bison Ribs

I made these delicious ribs for fourth of July one year and now recommend it to everyone. This recipe has a good kick but is delicious! You can add or remove as much spice as youd like.

Author

Amber Elias

Prep Time: 00:10

Recipe Time: 14:00

Temperature : 165F / 73.9C

Ingredients

• 1 rack of Bison Ribs
• 2 tbsp Ancho chile powder
• 2 tbsp Cocoa powder
• 1 tbsp Garlic powder
• 1 tbsp Onion powder
• .5 tbsp Ground Cumin
• 1 tbsp Paprika
• 1 tbsp Chile powder
• 2 tbsp Brown sugar
• 1 tbsp Salt
• .5 tbsp Pepper
• 4 ears of Corn
• 1 cup Parmesan cheese
• 2 Limes
• Tajin (optional)
• 1 cup Ketchup
• 1 cup Mustard
• .5 cup Brown sugar

Directions

1. Set your Anova Sous Vide Precision Cooker to 165ºF / 73.9ºC
2. Generously rub bison ribs with ancho mixture. Vacuum seal the ribs or you can use a 2.5 gallon ziplock bag (that's what I did). If you use the ziplock you will need to do the water displacement method.
3. Let the ribs bathe for 14 hours.

Finishing Steps

1. When the ribs are done cooking in the anova bath remove them from the bag and dry them well with paper towels.
2. Set broiler to high. Reapply ancho mixture.
3. Place on a sheet pan and place in the oven for just a few minutes per side to get a nice crust on them. -or- Set oven to 225°F and place ribs in the oven for 45 minutes to an hour to develop a crust. Meanwhile in a saucepan mix a cup of ketchup, mustard, and the bag juices, brown sugar, and a tsp of ancho chile powder. Bring to a boil and then serve with ribs.