Sous Vide BBQ Ribs


Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oreg ...

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Juicy, tender, and fall-off-the-bone ribs without stepping outside! The ease and precision of Anova takes low and slow to a new level and delivers out of this world results. 
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Precision® Cookers

Sous vide made easier than ever.

Ingredients for 3

  • 1 rack St Louis Cut Ribs or Spareribs, cut in two halves

  • 1 tablespoon brown sugar

  • 1 teaspoon smoked paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • 1 teaspoon mustard powder

  • ½ teaspoon black pepper

  • 1 teaspoon liquid smoke

  • ½ cup of your favorite BBQ sauce


  • Step 1

    Set Anova Sous Vide Precision Cooker to 165°F / 73.8°C

  • Step 2

    Add all dry seasonings to a bowl and mix to combine.

  • Step 3

    Season both sides of ribs with rub.

  • Step 4

    Add each half rack to a vacuum bag, add 1/2 teaspoon liquid smoke to each bag. Seal bags.

  • Step 5

    Place in water bath and cook 12 hours.

    • Finishing Steps

    • Step 0

      Remove ribs from water bath. Place into bowl of ice water for 15 minutes.

    • Step 1

      Remove ribs from bag, pat dry.

    • Step 2

      Re-season ribs with rub.

    • Step 3

      Apply thin layer of BBQ sauce to ribs.

    • Step 4

      Place in a 300F / 149C oven for 15 minutes.

    • Step 5

      Remove from oven after 15 minutes and apply another layer of BBQ sauce.

    • Step 6

      Place in oven an additional 15 minutes until ribs are sizzling.

    • Step 7

      Remove from oven, slice into individual portions and enjoy!

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165 F / 73.9 C Recipe Temp
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