Sous Vide Ribs
I almost waited too long to put the ribs into the water bath. I was thinking the morning of the 4th would be good for the holiday dinner. The slab was cut into two pieces, rubbed with seasonings, and sealed in vacuum bags well in advance. Then I looked at the recipe over at the Food Lab site the day before: “TOTAL TIME:16 to 50 hours”! I set the bath up and started it up around 2PM on the 3rd with the temp at 155 degrees.They spent the night at 155, then I boosted the temp to 165 the morning of the 4th. Around 11Am they came out and were placed in an ice water bath to cool. Here they are after blotting with paper towels.And after brushing with BBQ sauce while the oven was heating to 400. The one on the right was wanting to break in two, all they needed was reheating to seal on the sauce.The ribs were as tender as any we’ve ever had, the bones sipped out of the slabs cleanly. Two thumbs up!Got bone?