Looking for good ribs with minimal effort? Step right up, I have just the recipe for you.
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. 1
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.Print
Sous Vide 6 Hour Baby Back Ribs with Teriyaki sauce – “quick” sous vide ribs, perfect for a slow cooked sous vide weeknight dinner.
- 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.
- 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.
- 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.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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