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Sous Vide Barbeque Ribs

Sous Vide Barbeque Ribs

Serves 6 to 8

Cooking ribs can be a long and arduous process.  The Kuraidori Precision Cooker allows for less effort with the same great result.  Variables in the cooking process such as temperature and direct vs indirect heat can be eliminated by using the precision cooker.  The cooking process does take some time but the results are worth it.  The ribs sit in the bath and you do not have to do anything during the cooking process except check on the water level from time to time due to the natural evaporation that will take place.  An off the shelf barbeque sauce will work but making your own sauce makes the ribs you are preparing and serving, your own.

For the Ribs
5lbs baby back ribs
2 tbsp kosher salt
2 tbsp smoked paprika
2 tbsp light brown sugar
1 tbsp ground cumin
1 tbsp ground cayenne
1 tbsp ground coriander
1 tsp liquid smoke

For the BBQ sauce
2 tsp vegetable oil
1 onion, minced
4 cups low salt chicken broth
1 cup root beer
1 cup cider vinegar
1 cup dark corn syrup
½ cup molasses
½ cup tomato paste
½ cup ketchup
2 tbsp brown mustard
1 tbsp hot sauce
½ tsp garlic powder
¼ tsp liquid smoke
For Baby Back Ribs

  1. Preheat the water bath to 140°F.
  2. In a large mixing bowl whisk together the salt, paprika, brown sugar, cumin, cayenne and coriander.
  3. Cut the ribs into sections containing 4 ribs each. 
  4. Place the ribs in the mixing bowl and rub the mix on the ribs, coating the racks evenly.
  5. Insert the ribs into two separate bags and add ½ tsp of liquid smoke to each bag.  Vacuum seal or use the water displacement method.
  6. Put the bags into the water bath and cook for a minimum of 24 hours. 
  7. Remove the ribs from the bag and place on a large broiler friendly tray.
  8. Place the ribs on an upper rack under the oven’s broiler and brown both sides, 3 to 6 minutes. 
  9. Remove the ribs from under the boiler and baste with the barbeque sauce.  Place the ribs back in the oven on a lower rack and let the sauce bake on making sure not to burn the sauce.
  10. Remove from the oven and place the ribs on a platter and serve.

For Barbeque Sauce
  1. Heat the oil in a large saucepan over medium high heat until shimmering.  Add the onion and cook until softened, approximately 5 minutes.  Whisk in remaining ingredients except for the liquid smoke.  Bring to a boil.
  2. Reduce the heat to medium and simmer until the mixture is thick and reduced to 4 cups, about 1 hour. 
  3. Stir in the liquid smoke.
  4. Remove from the heat and set aside for basting.​

Kuraidori Sous Vide Precision Cooker

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