If pull-apart tender, melt in your mouth ribs are your goal, this recipe will get you there! If you like firmer, meatier ribs you can use this recipe but cook the ribs in the sous vide water bath at 145°F for 36 hours. Either way they will be the best, finger-lickin’ ribs you’ve ever had!
SERVES: 3 to 4
TEMPERATURE: 165°F
COOKING TIME: 12 to 24 hours
Ingredients:
2 racks baby back pork ribs
1 tablespoon smoked paprika
1 teaspoon dried oregano
1 teaspoon ground coriander
2 tablespoons brown sugar
½ teaspoon dry mustard
1½ teaspoons salt
1 teaspoon coarsely ground black pepper
Kansas City Style Sauce:
1½ cups ketchup
2 tablespoons spicy brown mustard
¼ cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons molasses
1 tablespoon grated onion
OR
2 cups of your favorite BBQ Sauce
Directions:
1.Pre-heat the sous vide water bath to 165ºF.
2.Lay the ribs down, backbone side up. Remove the tough membrane on the back of the ribs by pulling it off in a single sheet. Cut the racks in half.
3.Combine the smoked paprika, oregano, coriander, brown sugar, dry mustard, salt and black pepper. Rub the spice mixture on both sides of the ribs.
4.Transfer the ribs to a zipper lock bag. Remove as much of the air as possible from the bag using a vacuum pump or by submerging the bag in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bag. Seal the bag and drop it into the water bath.
5.Cook in the sous vide bath for at least 12 hours, or for as long as 24 hours. Cover the water bath with aluminum foil or plastic wrap so that you minimize the water evaporation.
6.While the ribs are cooking, make the Kansas City Style sauce by combining all the sauce ingredients in a medium saucepan and simmering for 20 minutes. Set aside.
7.When the ribs are done, transfer them to a foil lined baking sheet. Pre-heat the oven to 300°F. Brush some sauce on the ribs and bake for 20 to 30 minutes, basting with more sauce every 10 minutes or so until the sauce is sticky on the ribs. Top with more cracked black pepper.
8.Cut the ribs between the bones and serve with additional sauce.
Creamy Coleslaw
Ingredients:
3 cups shredded green cabbage
2 cups shredded red cabbage
½ cup thinly sliced white or red onion (about ¼ onion), rinsed with water
½ teaspoon salt
1 cup shredded carrots
Creamy Dressing:
½ cup mayonnaise
1 tablespoon spicy brown mustard
2 tablespoons apple cider vinegar
2 teaspoons sugar
1 teaspoon celery seed
freshly ground black pepper
Directions:
1.Combine the cabbages and onion in a large bowl and toss with salt. Let the vegetables sit while you prepare the rest of the ingredients. Before dressing the cabbage, drain away any liquid that has accumulated in the bottom of the bowl and add the shredded carrots.
2.In a separate bowl, combine the mayonnaise, mustard, apple cider vinegar, sugar, celery seed salt and pepper. Add the dressing to the vegetables and mix well. Season to taste with salt and pepper, cover and refrigerate until you are ready to serve.