DadCooksDinner

  • Home
  • Rotisserie
  • Recipes
  • Tools
  • Books
  • Merch
menu icon
go to homepage
  • Recipes
  • Books
  • Tools
  • Merch
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Books
    • Tools
    • Merch
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Recipes » Weeknight dinner

    Sous Vide 6 Hour Baby Back Ribs

    Published: Jun 11, 2015 · Modified: Apr 7, 2025 by Mike Vrobel · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    Sous Vide 6 Hour Baby Back Ribs. Looking for good ribs with minimal effort? Step right up, I have just the recipe for you.

    A pile of cooked and sauced sous vide baby back ribs
    Sous Vide 6 Hour Baby Back Ribs

    It’s not as distinctive as 48 hour sous vide ribs, and it’s not the ultimate in barbecued ribs. 6 hour sous vide ribs are for busy people who want to put a good dinner on the table. People who want tender ribs, using modern cooking science, but have other things they have to do. 2Like picking kid 1 up from lacrosse camp after dropping kid 2 off at basketball camp and heading for kid 3’s Tae Kwon Do lessons. Then we have to get home for dinner. Yikes.

    The other advantage to this recipe? Freezer ribs. I buy slabs of ribs when they go on sale. Seasoned with salt and pepper, vacuum sealed, and tossed in the freezer, they’re ready to go. All they need is an extra hour of cooking - drop them in the sous vide between 6AM and Noon, and dinner is ready by 7PM. Cut open the bag and serve, easy peasy.

    I’m changing things up a bit - part of all the sous vide ribs I tested - and making these Asian style, with a Teriyaki sauce inspired glaze. Also, since it’s summer, I’m searing them on the grill instead of under the broiler. My grill is much hotter than my broiler, and there’s less cleanup.

    Sous Vide 6 Hour Baby Back Ribs | DadCooksDinner.com
    Ribs in the water bath
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A pile of cooked and sauced sous vide baby back ribs

    Sous Vide 6 Hour Baby Back Ribs


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Mike Vrobel
    • Total Time: 6 hours 10 minutes
    • Yield: 1 rack of ribs 1x
    Print Recipe
    Pin Recipe

    Description

    Sous Vide 6 Hour Baby Back Ribs with Teriyaki sauce - "quick" sous vide ribs, perfect for a slow cooked sous vide weeknight dinner.


    Ingredients

    Scale
    • 1 rack baby back ribs, cut in half
    • 2 teaspoons Sichuan Roasted Pepper-Salt (or 1 ½ teaspoons kosher salt and ½ teaspoon fresh ground black pepper)
    • Teriayki Sauce (Store bought or homemade)


    Instructions

    1. 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 pepper salt (or salt and pepper). Put the thighs in a single layer in a large (gallon/3.8 liter) vacuum bag and seal. (At this point, the vacuum sealed ribs can be frozen for up to three months.) Sous vide at 167°F/75°C for 6 to 12 hours, adding an hour to the cooking time if the ribs are frozen.
    2. Sauce and sear the ribs: Preheat a grill on high heat for ten minutes. 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 coating of teriyaki sauce. Grill the ribs over high heat, flipping and brushing with more teriyaki sauce every two minutes, until the sauce tightens up and the ribs are browned on the edges. Serve as half slabs, or slice between each rib to serve as individual ribs.

    Notes

    • You need a Sous Vide unit (I used my Anova Precision Cooker), Gallon vacuum bags (3.8 liter) and a vacuum sealer for this recipe
    • Want a more traditional flavor? Substitute barbecue sauce for the teriyaki sauce.
    • Want to sear the ribs under your broiler? 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, brushing with sauce every couple of minutes, until the sauce tightens up and starts to brown, anywhere from 4 minutes to 10 minutes depending on your broiler.
    • Prep Time: 10 minutes
    • Cook Time: 6 hours
    • Category: Weeknight Dinner
    • Method: Sous Vide
    • Cuisine: Asian

    Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    Did you make this recipe?

    Tag @DadCooksDinner on Instagram and hashtag it #DadCooksDinner

    Sous Vide 6 Hour Baby Back Ribs | DadCooksDinner.com
    A quick sear on the grill
    Sous Vide 6 Hour Baby Back Ribs | DadCooksDinner.com
    Done, ready to serve

    What do you think?

    Questions? Other ideas? Leave them in the comments section below.

    Related Posts

    Sous Vide 48 Hour Baby Back Ribs
    Sous Vide Pork Shoulder Steaks with Purple Cabbage Slaw
    Grill Smoked Baby Back Ribs (Grilling Basics)
    Sous Vide Short Ribs Recipe (48 hours to tenderness)
    My list of Sous Vide Recipes

    Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via eMail or RSS reader, recommend DadCooksDinner to your friends, and buy something from Amazon.com through the links on this site. Thank you.

    Subscribe
    BirdSend Email Marketing Tool

    More Weeknight dinner

    • Frito pie in a Fritos bag topped with onions
      Instant Pot Frito Pie
    • A Bowl of Instant Pot Sweet Potato Chili
      Instant Pot Sweet Potato Chili
    • Instant Pot Walking Tacos in a Doritos bag
      Instant Pot Walking Tacos
    • Sloppy Joe sandwich
      Instant Pot Sloppy Joes (Easy Weeknight Recipe)

    Sharing is caring!

    Comments

    No Comments

    Questions? Made the Recipe? Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Welcome to Dad Cooks Dinner!

    I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

    More About Me →

    Popular

    • Three bowls of cooked Pinto Beans on a wood table
      Instant Pot Pinto Beans (No Soaking)
    • Pressure Cooker Beef Shank (Osso Bucco)
    • Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
      Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
    • Pressure Cooker Brown Jasmine Rice
    • Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
      Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
    • A green bowl full of chicken noodle soup
      Instant Pot Rotisserie Chicken Noodle Soup

    Seasonal

    • A bowl of asparagus risotto
      Instant Pot Asparagus Risotto (Pressure Cooker Recipe)
    • Grilled Butterflied Chicken with Garlic Butter
    • Sous Vide Rack of Lamb with Dijon Bread Crumb Crust
    • A bowl of beef stew with asparagus, carrots, and radishes.
      Instant Pot Spring Vegetable Beef Stew
    • A Rotisserie Chicken (Pollo Asado)on a platter of shredded cabbage
      Rotisserie Chicken Pollo Asado
    • Rotisserie Pork Shoulder Roast with Carolina Mustard BBQ Sauce
      Rotisserie Pork Shoulder with South Carolina Mustard Barbecue Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Dad Cooks Dinner

    100 shares
    • 3