Sous Vide Smoky Barbecue Baby Back Ribs
It turns out that the most efficient and worry-free way to get fall-off-the-bone good pork ribs is to cook them in the Anova Sous Vide Precision Cooker. Who knew?
This super-simple recipe is fool proof, and because you’re adding liquid smoke, you still get the effect of smoked ribs.
Emily Farris and Jeff Akin
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Prep Time: 00:15
Recipe Time: 20:00
145F / 62.8C
- 2 full racks of baby back pork ribs (about 4 1/2 pounds total), cut in half
- Kosher salt and freshly ground black pepper
- 2 cups barbecue sauce, your choice
- 4 tablespoons liquid smoke
- White sandwich bread, for serving
- Dill pickles, for serving
- Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
- Season ribs with salt and pepper and divide between 4 zipper lock or vacuum seal bags. Add 1/4 cup barbecue sauce and 1 tablespoon liquid smoke into each bag. Seal the bags using the water immersion technique or a vacuum sealer on the moist setting.
- Place bags in the water bath and set the timer for 20 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the ribs submerged.
- When the timer goes off, remove the bags from the water bath. Remove the ribs from the bags and transfer to a foil-lined broiler-safe baking sheet. Heat broiler to high.
- Brush ribs with the remaining 1 cup barbecue sauce. Broil until the sauce just begins to caramelize, about 5 minutes. (Alternatively, sear the ribs on a hot grill.)
- Serve ribs with white bread, pickles, and additional barbecue sauce.