Sous Vide 48 Hour Baby Back Ribs - you want low and slow ribs? We've got low (141°F) and slow (48 hours) ribs. Meltingly tender ribs after two days in the sous vide.
- Sous vide the ribs: On the bone side of the ribs, work a butter knife between the membrane and the bone, then grab with a paper towel and pull the membrane off of the ribs. (If it tears while you’re pulling, work the knife under the remaining pieces and pull them off as well.) Sprinkle the ribs with the salt and pepper (or BBQ rub). Put the ribs in a single layer in a large (gallon/3.8 liter) vacuum bag and seal. Put the ribs in a sous vide water bath set to 141°F/60.5°C, and cook for 48 hours (at least 24 hours, at most 96 hours).
- Sauce and sear the ribs: Cut open the vacuum bag and remove the ribs, discarding the liquid in the bag. Pat the ribs dry with paper towels then brush with a layer of barbecue sauce. Put the ribs on a baking sheet, bone side down. Turn the broiler on your oven to high, then put the ribs under the broiler until the sauce tightens up and starts to brown, anywhere from 2 minutes to 10 minutes depending on your broiler. Serve as half slabs, or slice between each rib to serve as individual ribs.
- Sous Vide unit (I used a SousVide Supreme), Gallon vacuum bags (3.8 liter) and vacuum sealer
- A whole rack of ribs won’t fit in my gallon bags, so I cut the racks in half. There are 13 ribs in a rack, so cut between the 6th and 7th bone.
- For multi-day sous vide cooking, make sure your sous vide unit is covered - I use plastic wrap if I’m desparate - and check on the water levels occasionally. Once, too much water evaporated, and my sous vide was not completely submerged. (The design of the SousVide Supreme units is great for long cooking - they don’t lose water to evaporation - but a sous vide tank with a custom cut lid for immersion circulators works almost as well.)
- Prep Time: 10 minutes
- Cook Time: 48 hours
- Category: Sunday Dinner
- Method: Sous Vide
- Cuisine: American