Sous Vide Spare Ribs

Spare Ribs are what I would call a prime discipline for Sous Vide... so tender and juicy, they fall off the bone...

Author

Alex Gemmeke

As far as stereotypes go, yes I do love meat and beer - although this is pretty much where it stops. I definitely am not a meat-and-potatoes person and enjoy diverse influences and styles of food.

Prep Time: 00:15

Recipe Time: 26:00

Temperature : 143.6F / 62C

Ingredients

• 2.5kg of pork ribs
• 3 tbsp brown sugar
• 2.5 tbsp smoked paprika
• 1 teaspoon cayenne pepper
• 1 tbsp mustard
• 2 tablespoons of Worcester sauce
• 1 teaspoon sea salt
• 1 1/2 tsp pepper
• 2 teaspoons oregano
• BBQ sauce (as desired for the finish)

Directions

1. Set your Anova Sous Vide Precision Cooker to 62ºC / 143.6ºF
2. Mix all ingredients for the marinade well and then marinate the ribs thoroughly from both sides. Now the ribs can already to hop into the vacuum bag or into several Zip-Locs, which you then close under water immersion.
3. Since the ribs should bathe for 26 hours, please also ensure that the pot or container is well covered, so that the water keeps the temperature constant and only little evaporates.

Oven finish...

1. Just before the 26 hours are over, preheat the oven to 250 ° C. When the ribs are ready, take them out of the water bath and out of the bag, dab them dry, baste them with some BBQ sauce, as desired – then finish them by baking them in the oven for 15 minutes.