Feb 1, 2017
Sous Vide Pork Ribs for the Win
Sous vide pork ribs, the food of champions. To prepare for the big game in Houston this weekend, we put on our chef hats and pondered the most amazing rub and BBQ sauce worthy of this cut of meat. Our Executive Chef, Scott Peabody, busted out one of his very favorite pantry ingredients, canned chipotle peppers in adobo, just for the occasion. They’re packed with unbelievable smoky, spicy flavor. If you’re not a fan of too much heat, you can easily scrape out and remove the chili seeds.
Prep time: 20-30 minutes
Sous vide time: 12 hours (or up to 18 hours)
Yield: 4-6 appetizer servings
This recipe makes an ample amount of sauce, so you’ll only need about half to smother the ribs thoroughly. You can serve the remaining sauce on the side, or save it for the next batch.
– 3 lbs. cut of pork spare ribs (split into two even pieces)
– Kosher salt
– 1 tbsp. paprika
– ½ tsp. cayenne
– 1½ tsp. freshly ground black pepper
– 2 tsp. granulated garlic
– ½ tsp. oregano
– 1½ tsp. ground cumin
– 1 tsp. canola oil
– 3 cans chipotle peppers in adobo, chopped (feel free to leave in seeds)
– 6 oz. stout or similar dark beer (amounts to ½ a bottle or can)
– 1 shallot, thinly sliced
– ¾ cup ketchup
– 2 tbsp. cider vinegar
– ¼ cup dark brown sugar (firmly packed)
– 1 tbsp. dijon mustard
Nom Tip: If you want the prep for this dish to really be a breeze, you can substitute 3 tbsp. of store-bought chili powder for the spice mix, and use ¾ cup of store-bought BBQ sauce for the homemade sauce. Simply combine the store-bought sauce with the cooking juices from the pork and reduce until it thickens.
Method for Sous Vide Pork Ribs
1. Preheat your Nomiku water bath to 70ºC (158ºF).
2. Mix together all spice ingredients in a bowl.
3. Season the pork with 1½ tablespoons of the spice mix and kosher salt to taste. Rub the seasoning so that it adheres to the meat. Most of the rub should go on the meatier side of the cut.
4. Place the ribs in a heat-safe gallon-size bag. Use the water displacement method for a secure, airtight seal.
5. Lower your bag of ribs into the water bath and cook for 12 hours (up to 18).
6. While the ribs start cooking, preheat your oven to 425ºF and prepare a sheet pan by lining it with parchment paper or aluminum foil. Lightly grease the lining.
7. Once the ribs are finished cooking, carefully remove the bag from the water bath and let them cool for at least 10 minutes. Save the juices in the bag for the BBQ sauce.
Method for BBQ Sauce Packed with Smoky Flavor
1. While the ribs are cooling, heat the canola oil in a small saucepan over medium high heat until shimmering, then add the shallot.
2. Sauté the shallot, stirring occasionally, until the pieces soften and begin to brown (takes about 3-5 minutes).
3. Stir in the remaining 1½ tbsp. of spice mix followed by the chipotle peppers in adobo. Cook while stirring constantly for one more minute.
4. Add in the beer, ketchup, sugar, vinegar, mustard, and the juices from the bag.
5. Remove the saucepan from the heat and purée the mixture with an immersion blender until smooth.
6. Return the saucepan to medium heat and bring the mixture to a boil. Cook the mixture until you reduce by about half and it’s thick enough to coat the back of a spoon. Remove the saucepan from the heat.
7. Transfer the sous vide pork ribs to the lined sheet tray, meat side up, and generously spoon the sauce over them until they’re completely covered.
8. Bake the ribs in the oven at 425ºF for 15-20 minutes. The BBQ sauce will adhere to the meat and turn a shade darker.
9. Take the finished sous vide pork ribs out of the oven, transfer them to a cutting board, and serve ’em up immediately.
Do You Have a Great Game Day Recipe?
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