Tweaked Serious Eats Baby Back Ribs
Started with Kenji’s great Sous Vide Rib recipe and changed up the glaze at the end based on some of the comments posted on Serious Eats. Best ribs we’ve had in years!
Author
Charlie Fudge
Prep Time: 00:45
Recipe Time: 18:00
Temperature :
155F / 68.3C
Ingredients
- 1/3 Cup Paprika
- 1/3 Cup Brown Sugar
- 1/4 Cup Kosher Salt
- 2 Tablespoons Dry Mustard
- 1 Teaspoon Fresh Ground Pepper
- 2 Tablespoons Garlic Powder
- 1 Tablespoon Oregano
- 1 Teaspoon Red Pepper Flakes
- Molasses
- Soy sauce
- Liquid Smoke
- 5lbs Baby Back Ribs (about 4 racks split in two to make 8 portions)
Directions
- For the Spice Rub: Working in batches, combine the paprika, brown sugar, salt, mustard, black pepper, garlic powder, oregano, and red pepper flakes and reduce to a fine powder.
- Rub ribs generously on all sides with the spice rub mixture. Place individual portions of rubbed ribs in vacuum bags. Add 4 drops (about 1/8 teaspoon) liquid smoke to each bag. Seal the bags.
- When Ready to Cook: Set your precision cooker to 155F. Add ribs to the water bath and cover it with a lid, aluminum foil, or table tennis balls. Cook for 18 hours. Transfer cooked ribs in sealed bags to a large bowl of water filled with ice to chill thoroughly.
- Remove ribs from vacuum bags and carefully pat dry with paper towels. Adjust oven racks to upper and lower-middle positions and preheat oven to 300°F (150°C). Line 2 rimmed baking sheets with aluminum foil and place a wire rack in each. Divide ribs evenly on racks, facing up. Transfer ribs to oven and cook until surface is sizzling and ribs are heated through, about 20 minutes. Prep glaze by combining two parts Molasses with one part Soy sauce in a bowl. Use a whisk to combine. Brush ribs with sauce and return to oven for 10 minutes. Remove from oven, brush with another layer of sauce, and return to oven until sauce is dried and sticky, about 10 minutes longer. Remove ribs from oven, paint with one last layer of sauce, and serve, passing extra sauce at the table.