Dad normally cooks his sous vide spare ribs at 165 degrees Fahrenheit for 12 hours. One faithful day Dad got super busy and could not get to his ribs and ended up cooking them for a full 24 hours. Much to Dad's surprise 24 hour sous vide ribs worked out really well. The ribs came out super tender, fall of the bone for sure. They were juicy and actually held their shape really well after a quick spin on the gas grill.
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How to Cook Sous Vide Spare Ribs
Heat, Cook and Sear
Heat your water bath up to 165 degrees Fahrenheit. Place your sealed spare ribs in the water bath. Make sure you have some kind of weight on top of the bag because pork ribs will float. If the ribs float to the top and a portion is not submerged in the water bath they will not cook properly and should be discard.
You can cook them for 24 hours for really tender fall off the bone ribs or 12 hours for a meatier rib. When the cook time has elapsed go preheat a grill on high.
Remove, Dry & Grill
Once the grill is sufficiently heated, remove the ribs from the water bath. Cut open the bag and drain the liquid. You can actually save the liquid to make gravy, sauces and even soups. Remove the ribs from the bag and dry them well. A wet surface will make getting a nice sear and crust on them much harder.
Grill to Awesome
Now grill the ribs until they have a nice color and are well and browned. If you are using a gas grill you can use Dad's trick which is below the recipe.
Sous Vide Spare Ribs
Equipment
- Immersion Circulator
- Cooking Vessel
- Weight
- Wire Cooling Racks
- Vacuum Sealer
- Gas Grill
Ingredients
- 5 lbs Pork Spare Ribs
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Salt
- 1 teaspoon Black Pepper
- ½ cup Vegetable Oil (For drizzling over the ribs on grill)
Instructions
- Remove the silver skin from the ribs and break them down into single bones.
- Season generously with the garlic powder, onion powder, salt and pepper.
- Vacuum seal the ribs and either freeze for later or cook right away.
- Fill your cooking vessel with water and place wire racks at the bottom (to allow water to flow under the ribs as they cook).
- Install your immersion circulator and set it to 165 degrees fahrenheit.
- Once the water is up to temperature place the vacuum sealed ribs inside the vessel and then place some kind of weight over them because pork will float. If the ribs float and a portion of them is not submerged during the cook it is not safe to eat the ribs.
- Cover your vessel with a cover if you have it or use aluminum foil. This will help reduce evaporation and loss of water.
- Let the ribs cook for 12 hours if you want a meatier more bite off the bone style ribs, cook a full 24 hours if you want absolutely fall of the bone tender ribs.
- When the cook time is up remove the ribs from the water bath.
- Drain the purge from the bad and remove the ribs from the bag.
- Pat the ribs dry with a paper towel so they don't steam when you put them on the grill. This will make sure you get a nice sear.
- Place the ribs on your preheated grill and pour a little bit of vegetable oil over them. Be careful it will flare up, but that is what we want. This will help you get the char and color on them faster.
- At this point you can add your favorite sauce and grill for a few more minutes or remove them and eat the with "sawsawan" like Dad's family likes to. This is a mixture of soy sauce, spiced white vinegar, garlic and onion.
Video
Nutrition
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