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 1/2 teaspoons kosher salt and 1/2 teaspoon fresh ground black pepper)
- Teriayki Sauce (Store bought or homemade)
Instructions
- 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:Â 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