Sous Vide Beef Ribs - AKA BBQ Spare Ribs Recipe (Sip Bite Go)
Sous vide beef ribs - aka bbq spare ribs - turn out remarkably tender and fall-off-the-bone with ease. Since it’s impossible to overcook sous vide ribs (the sous vide machine cooks them to a precise temperature), they're very juicy and flavorful. In the winter, we slather on bbq sauce and finish sous vide ribs in the oven.
Season the beef ribs with barbecue seasoning, salt, and pepper.
Vacuum-seal ribs in a flat layer and drop the bag in the sous vide bath at 155ºF for 24 hours. When done, remove spare ribs from the hot water and shock the bag in an ice bath for two minutes. Remove ribs from the bag and pat dry.
Preheat oven broiler to high. Line a baking sheet with parchment paper. Brush BBQ sauce on ribs and broil on high for 5 to 10 minutes, until barbecue sauce sets. Serve hot.
Video
Notes
Cook sous vide ribs in a flat layer in the bag. Vacuum seal multiple bags if cooking a large batch of ribs.
Refrigerate leftover sous vide ribs in plastic wrap or tin foil for 3-4 days.
Serve ribs with a bourbon cocktail to complement them.
Change up the flavors by using different BBQ sauces. Try one of my favorites from Red Duck, a Portland, OR company: Smoked Applewood Molasses BBQ Sauce.