Sous Vide Ribs

I bought a rack of pork ribs the other day at Kroger and wondered if the plastic they were sealed in would hold up to sous vide temps.  I thought it likely that they would be fine.  I had to get out the big tub to fit in the whole rack – it just did fit.  Overnight cook @150°, I bumped it to 165 in the morning for about 4 hours more.The ribs I bought didn’t have any seasoning so when they came out I dusted them with my Cajun rub, doused them with bbq sauce, and set them, covered, in the toaster oven @ 200°  for 2 hours.  They were very good but next time I’ll cut the rack up into 2 or 4 pieces and reseal them in vacuum bags with seasonings.

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