Sous Vide Spare Ribs

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.

Equipment

Ingredients

Instructions

Video

Nutrition