Sous-vide Pat BBQ pork ribs
As a culinary maestro, my passion lies in the art of cooking. There’s nothing more delightful than orchestrating a never-ending gastronomic symphony, where friends gather to savour my sous-vide masterpieces. These delicacies, crafted with minimal effort yet maximum fl ...
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Pro-level cooking techniques made simple.
Ingredients for 2
Rack(s) of pork ribs, cut in half (half a rack is approx. one portion)
Pat BBQ original BBQ sauce
Pat BBQ mild spices (Pork and chicken)
Sous-vide bags
An oven or a BBQ which can reach 500°F (260°C)
A basting brush
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 62ºC / 143.6ºF
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Step 2
Using a clean flat surface (either it is a plate or a cookie pan), rub both faces of your half-rack of pork ribs.
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Step 3
Flip the lid of your properly sized sous-vide bags so they stay clean, and insert the seasoned ribs.
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Step 4
Add 5 to 6 tablespoons of sauce to the bag, remove the air and seal it.
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Step 5
Repeat until you've processed all of your ribs. You can now freeze them as is for later or proceed to the next step.
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Step 6
Dip the bags in the water bath and cook for the set time or longer. Adding a few hours to fit your schedule and prepping the rest of the meal doesn't really change anything.
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Serving
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Step 0
This can be served in separate platters or cut per rib as a stack for everyone to share. Enjoy!
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Grilling the ribs and caramelizing the glaze
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Step 0
Prepare the oven or the BBQ and set at 500°F (260°C). If your BBQ exceeds a bit, it's not a problem.
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Step 1
Open the bags and take out the ribs. Be careful, they're hot. Use the basting brush and put sauce all over. Add an extra 3 to 4 tablespoons on one side.
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Step 2
Put the ribs to grill. Do not flip. If you are using an oven, a cookie pan works best.
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Step 3
Remove when it starts to smoke a bit. If you are using an oven, you'll hear an intensified sound indicating the fat and the sauce started to pop. We're just trying to caramelize the sauce a bit.