I've tried ribs with lots of different marinades and cooking times (24, 36, and 48 hours), but this one is my favorite right now. The meat stays tender and juicy, but hold up to grilling a lot better at 24 hours than after 48 hours. These are great dry, but if you can't imagine ribs without BBQ sauce, heat some up separately and have it on the side as a dipping sauce.
This recipe is flexible for any amount of ribs. I usually cut them up into 1/2 or 1/3 racks (depending on their size) so they fit better in the bags. You can marinate them ahead of time, but I don't notice a difference, so I usually just throw everything together while the bath is heating up.
- 1 rack of baby back ribs
- Liquid Smoke
- Olive Oil
- BBQ Sauce (optional) for dipping
Sous Vide Temperature: 154°
Marinade time: None
Bath time: 24 hours
Finish time: 5 minutes
Depending on how long your ribs are, you may need to cut the rack into halves or thirds and put them each in their own bags. In each bag, add 2 tbsp liquid smoke, 1 tbsp olive oil, 2 tbsp salt, and a few dashes of pepper. Work it around in the bag to distribute it, then seal the bag and you're good to go.
Cook sous vide for 24 hours at 154°
Heat the grill up to about 500°. There will be some extra liquid in the bag — I often pour some of that over the ribs once they're on the grill, and discard the rest. Cook for a few minutes on each side, until there's a nice sear on both sides. If grilling isn't an option, use your broiler — it's basically just an upside down grill anyway.
Serve as-is, with warmed BBQ sauce as a side for dipping, or pour the BBQ sauce over the ribs once they're on the plate.