Nothing screams summer like the perfect rack of slow cooked ribs with friends. We used to make ribs only during large gatherings, but they are just so good that we’ve been doing it for our weekday night meals as well! Cooking sous vide allows us to cook multiple batches of ribs at the same time then pop them directly into the freezer from the water bath. This keeps all the flavours and juices together for an impromptu bbq at anytime!Â
We have been working and refining this recipe over the years and I think we have come up with a winner here. Ever since sous vide became a popular home cooking method we have been experimenting with different dishes, but this is still by far our favourite!Â
Ribs go great with any summer dish. We love pairing it up with a quick salad and our pressure cooker Mac & Cheese for an impressive quick weeknight meal!Â
Ingredients
2 Baby Back Rib Racks (about 3kg)
For the Marinade
150g Salt
5g Prague Powder #1
150g Molasses
75g Liquid Hickory Smoke
1/3 cup Paprika
1/3 cup Dark Brown Sugar
1 Tbsp Ground Mustard Seed
1 Tsp Ground Black Pepper
2 Tbsp Garlic Powder
1 Tbsp Dried Oregano
1 Tbsp Whole Coriander Seed
1 Tsp Red Pepper Flakes
For the Sauce (Optional)
1 Medium Yellow Onion, Grated
1-1/2 Cups Ketchup
2 Tbsp Dijon Mustard
1/3 cup Dard Molasses
1/4 cup Worcestershire Sauce
1/4 cup Apple Cider Vinegar
1-1/2 Tsp Liquid Hickory Smoke
Instructions
1. Prep the marinade. This recipe calls for marinating the ribs in 3 parts. This allows the most amount for flavors to soak into the meat and turn it that wonderful pink color. In bowl number one, mix the salt and prague powder, in bowl number two, mix the molasses and liquid hickory smoke. In bowl number three, mix the remaining dry marinade ingredients.
2. Remove the membrane on the back of the ribs. On the bottom (concave) side of the ribs, there is a thin translucent membrane that comes off easily. To do so, use a knife to lift just enough off the ribs that you can get a good grip on it with your hands then pull it off in one piece.
3. Cut the racks in half. We have noticed that most home vacuum sealers do not do well when sealing extra large vacuum bags. For a more successful seal, and for better portion control, we recommend only one half-rack per vacuum bag.
4. Season the ribs with the salt mixture. Make sure to evenly apply it so that you can get the curing salt all over the entire surface. This is critical in order to get an even color throughout the meat. Let the seasoned ribs sit for 10 minutes to let the salt do it's thing.
5. Brush with the smoky glaze. Using a brush, mob the entire surface of both racks with the smoky molasses mixture all over. This does get messy and we do recommend wearing gloves for this procedure unless you want your hands to smell like a campfire for the next few days.
6. Apply the dry rub. Using a spoon, evenly coat the rib racks with the dry rub made in bowl number three. Be generous and coat the top, bottom, and sides, but please note that there is more than enough rub. We love to reserve the extra for use as a bbq rub in other recipes.
7. Vaccum seal the ribs. As stated in step three, only seal one half-rack per vacuum bag. This will provide a better vacuum and allow you to save half racks for later consumption.
8. Set the sous vide water bath to 145 F and cook for 36 hours.
9. Once the ribs are done cooking, pull them out of the bath to cool on the counter. Once cool, pull the ribs out of the bag and reserve the sauce. (If you plan to eat these at a later date, do not open the bags. Just place it directly into the freezer or fridge.). Finish the ribs on a hot bbq or hit them with a torch or Searzall for that perfect color.
10. Optional Sauce Recipe - These ribs are amazingly flavorful on their own, but if you crave a saucier rib that will smack you with flavor, this sauce is it. In a medium saucepan, combine 3 Tbsp of the spice rub, grated onion, ketchup, mustard, molasses, Worcestershire sauce, vinegar, and 1/2 Tsp liquid smoke. Stir to combine and bring to a light simmer and cook until reduced and thickened. About 20 minutes.
