Sous Vide Pork Ribs
Ingredients
Ingredients for the Spice Rub:
- 1/3 cup paprika
- 1/3 cup dark brown sugar
- 1/4 cup kosher salt
- 2 tablespoons whole yellow mustard seed or powder if that is what you have
- 1 teaspoon freshly ground black pepper
- 2 tablespoons granulated garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon whole coriander seed or ground if that is what you have
- 1 teaspoon red pepper flakes
Ingredients for the Sauce (if making sauced ribs):
- 3 tablespoons of the dry rub
- 1 medium yellow onion grated on the large holes of a box grater
- 1 1/2 cups ketchup
- 2 tablespoons spicy brown mustard
- 1/3 cup dark molasses
- 1/4 cup Worcestershire sauce
- 1/4 cup apple cider vinegar
- 3/4 teaspoon Wright’s or Colgin Liquid Hickory Smoke
Ingredients for the Ribs:
- 2-3 whole racks St. Louis-cut pork ribs 7-10 lbs
- About ¾ - 1 teaspoon Wright’s or Colgin liquid hickory smoke
Instructions
Prepare Spice (Dry) Rub:
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Working in batches, combine the paprika, brown sugar, salt, mustard seed, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes in a spice grinder and reduce to a fine powder.
Prepare the Ribs:
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Remove the papery membrane on the back of the ribs, using a paper towel or kitchen towel to grip it and pulling it away in one piece. Divide each rack of ribs into three to four portions with three to four ribs each by cutting through the meat in between the ribs. Rub ribs generously on all sides with the remaining spice rub mixture. (Set aside 6 tablespoons spice rub).
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Place individual portions of rubbed ribs in vacuum bags. (Fold over the top of each bag while you add the ribs so that no rub or pork juices get on the edges of the bags, which can weaken the seal.) Add 4 drops (about 1/8 teaspoon) liquid smoke to each bag. Seal the bags, transfer to refrigerator, and let rest for 4 to 12 hours.
Cooking Ribs:
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Set your precision cooker to 145 °F for meaty ribs or 165 °F for more tender ribs.
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Add ribs to the water bath and cover it with a lid, aluminum foil, or ping pong balls (this retains heat and minimizes evaporation). Cook for 12-24 hours at 165 °F. Transfer cooked ribs to a large bowl of water filled with ice to chill thoroughly. Ribs can be stored in the refrigerator at this stage for up to 5 days before finishing.
To Finish Dry-Style in the Oven:
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Remove ribs from vacuum bags and carefully pat dry with paper towels. Rub with remaining 3 tablespoons spice rub. Adjust oven racks to upper and lower-middle positions and preheat oven to 300 °F. Line 2 rimmed baking sheets with aluminum foil or silicon cooking mats. Divide ribs evenly on racks, facing up. Transfer ribs to oven and cook until a crusty bark has formed, about 40 minutes. Serve.
Prepare the Sauce (if using):
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Combine 3 tablespoons spice rub, grated onion, ketchup, mustard, molasses, Worcestershire sauce, vinegar, and liquid smoke in a medium saucepan and whisk to combine. Bring to a bare simmer and cook until reduced and thickened, about 20-25 minutes. Set aside.
Finishing Sauced Ribs in the Oven:
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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. Line 2 rimmed baking sheets with aluminum foil or silicon cooking mats. Divide ribs evenly on racks, facing up. Liberally sprinkle ribs with ½ the remaining dry rub (about 3 tablespoons). Transfer ribs to oven and cook until surface is sizzling and ribs are heated through, about 20 minutes. 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.
Recipe Notes
Wine and Beer Pairing:
Ribs and beer seem like a natural paring. Here are some pairing recommendations for your consideration. Roasted-malt like the Belgian Dubbel and DFH Brown, New Belgium Fat Tire, or perhaps a ‘roasty’ imperial stout like Alesmith Speedway, FBS, Olde Hickory Imperial Stout, Ten Fidy. A lot of people recommend Rauchbiers with a distinctive smoke flavor imparted by using malted barley dried over an open flame
Cost:
This can be a very reasonable meal costing $2-3 per plate plus your side dishes. I divide each of three ribs into 3 sections (yielding 9 sections) for cooking, but these sections can be a little large so I tend to get closer to 12 servings.
Time and Effort:
Ok, this meal takes some effort, at the beginning and end. But it also produces enough meat for multiple meals, lunches, and snacks. I still find it well worth the effort, but I also admit to almost always preparing this on the weekends, though it is possible to prepare over two weeknights.
Alex Approved:
This recipe is approved by Alex, but then is fits nicely into his list of approved foods already: meat and BBQ sauce.
Leftovers:
Ribs make great leftovers and when I make them, I make plenty (including sauce) so we can have them for lunch and another dinner later in the week. They keep very well stored in the fridge using Gladware.
Health:
If you are watching your saturated fat, sodium or cholesterol intake, then you probably should skip this meal altogether, and if you are health conscious in general without any specific dietary regimen, then I would still suggest this meal be consumed infrequently, but everyone needs to binge on occasion, and these ribs are worth it.
Alex Approved:
This recipe is approved by Alex, but then is fits nicely into his list of approved foods already: meat and BBQ sauce.