The apple cider vinegar marinade and the apple-spiced BBQ glaze work come together to make some seriously delicious ribs. Since spare ribs are generally a little tougher than baby back ribs and have more fat, I went with a 36 hour bath (at a slightly lower temperature than what I like for baby back ribs) to make sure everything came out really tender. Success!
- 1 rack of pork spare ribs
- 1 bottle of some kind of fancy apple BBQ sauce
- 1/4 c apple cider vinegar
- 1/4 c honey
- 2 tbsp whole grain mustard
- 2 tsp paprika
Sous Vide Temperature: 148° F
Marinade time: 8–10 hours
Bath time: 36 hours
Finish time: 10 minutes
Start by laying out your ribs and cutting them up into as many pieces as necessary so that they'll fit in your plastic bags — I had to break mine up into 3 sections.
Microwave the honey for 5–10 seconds until it's runny and easier to work with. Whisk together the honey, apple cider vinegar, mustard and paprika. Divide the marinade evenly between the sections of ribs, and seal airtight in the bags. Refrigerate overnight, up to 12 hours.
Set your immersion circulator to 148° and cook the ribs for 36 hours. Unless you have a lid, you'll probably want to cover the pot, since that's enough time for evaporation to potentially lower the water level to the point where it exposes the meat — and that's no good. Cover your water bath with tin foil or plastic wrap, and check it a few times a day, adding more water if necessary to keep your ribs fully submerged.
Once the ribs are finished cooking, heat up your grill to its hottest setting. Coat the ribs with BBQ sauce and sear them on the grill. I go about 2–3 minutes on each side, searing each side twice (fresh coat of BBQ sauce goes on before each flip).
Serve with some skillet cornbread and baked beans, and enjoy the perfect summer meal.