Sous Vide Jamaican Jerk Pork Ribs
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Ingredients for 6
2 full racks baby back pork ribs (about 4 1/2 pounds total), cut in half
½ cup jerk seasoning mix
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
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Step 2
Season the racks with half of the jerk seasoning mix and divide between 4 large zipper lock or vacuum seal bags. Seal the bags using the water immersion technique or a vacuum sealer on the dry setting.
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Step 3
Place the 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.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the ribs from the bags and transfer to a foil-lined broiler-safe baking sheet. Heat broiler to high.
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Step 1
Rub the ribs with the remaining jerk seasoning. Broil until the exterior just begins to caramelize, about 5 minutes. (Alternatively, sear the ribs on a hot grill.) Slice into individual ribs and serve.