Sous-vide Pat BBQ pork ribs

These ribs will melt in your mouth. Note, you can replace the rub and the sauce with your favourites.

Author

Zudzug Gloktag

As a culinary maestro, my passion lies in the art of cooking. There’s nothing more delightful than orchestrating a never-ending gastronomic symphony, where friends gather to savour my sous-vide masterpieces. These delicacies, crafted with minimal effort yet maximum flair, are a testament to the magic of sous-vide cooking. Liver sous-vide, you ask? It’s a game-changer! Transformed from an often-overlooked ingredient into a star attraction, it’s a testament to the transformative power of sous-vide. And for the grand finale, how about some sous-vide ice cream? Yes, you heard it right! Sous-vide isn’t just for flavour - it’s a sweet sensation too!

Prep Time: 01:30

Recipe Time: 28:00

Temperature : 143.6F / 62C

Ingredients

• Rack(s) of pork ribs, cut in half (half a rack is approx. one portion)
• Pat BBQ original BBQ sauce
• Pat BBQ mild spices (Pork and chicken)
• Sous-vide bags
• An oven or a BBQ which can reach 500°F (260°C)
• A basting brush

Directions

1. Set your Anova Sous Vide Precision Cooker to 62ºC / 143.6ºF
2. Using a clean flat surface (either it is a plate or a cookie pan), rub both faces of your half-rack of pork ribs.
3. Flip the lid of your properly sized sous-vide bags so they stay clean, and insert the seasoned ribs.
4. Add 5 to 6 tablespoons of sauce to the bag, remove the air and seal it.
5. Repeat until you've processed all of your ribs. You can now freeze them as is for later or proceed to the next step.
6. Dip the bags in the water bath and cook for the set time or longer. Adding a few hours to fit your schedule and prepping the rest of the meal doesn't really change anything.

Serving

1. This can be served in separate platters or cut per rib as a stack for everyone to share. Enjoy!

Grilling the ribs and caramelizing the glaze

1. Prepare the oven or the BBQ and set at 500°F (260°C). If your BBQ exceeds a bit, it's not a problem.
2. Open the bags and take out the ribs. Be careful, they're hot. Use the basting brush and put sauce all over. Add an extra 3 to 4 tablespoons on one side.
3. Put the ribs to grill. Do not flip. If you are using an oven, a cookie pan works best.
4. Remove when it starts to smoke a bit. If you are using an oven, you'll hear an intensified sound indicating the fat and the sauce started to pop. We're just trying to caramelize the sauce a bit.