Recipe of Speedy Sous Vide Reverse Sear BBQ Baby Back Ribs

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Recipe of Perfect Sous Vide Reverse Sear BBQ Baby Back Ribs. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Sous Vide Reverse Sear BBQ Baby Back Ribs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sous Vide Reverse Sear BBQ Baby Back Ribs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sous Vide Reverse Sear BBQ Baby Back Ribs is 2-4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sous Vide Reverse Sear BBQ Baby Back Ribs estimated approx 5 hours.

To begin with this recipe, we must prepare a few ingredients. You can cook Sous Vide Reverse Sear BBQ Baby Back Ribs using 4 ingredients and 9 steps. Here is how you cook it.

I used a sous vide and a charcoal grill. At least 4 hours in the sous vide and about 15 minutes on the grill.

Ingredients and spices that need to be Make ready to make Sous Vide Reverse Sear BBQ Baby Back Ribs:

1. 1 rack baby back ribs
2. 2 cups favorite bbq sauce. I used Capital City Mambo Sauce- Sweet Hot
3. Favorite Pork rub. I used Veterans Q pork rub. If you don’t have rub then just use salt, black pepper, garlic, onion powder and smoked paprika
4. 1/4 cup olive oil

Instructions to make to make Sous Vide Reverse Sear BBQ Baby Back Ribs

1. Remove the membrane from the back side of the ribs. (Unless this was already done at the store you purchased from) It’s easiest to put a butter knife between the meat and the membrane to loosen up a corner then you can peel it off by hand. If you are having trouble, google bbq ribs membrane removal.
2. Cut the rack of ribs in half so they fit in the vacuum sealed bag(s) easier. You can do one bag or two separate bags, up to you. Add the olive oil and the bbq sauce to each bag and mix well.
3. Seal the bags and set your sous vide to 115F.
4. Place the ribs in the water and cook for at least 4 hours or even longer if you have the time. I’d suggest not cooking for more than 12 hours though.
5. Once the ribs are almost done, fire up your grill. You can use charcoal or gas. Set the grill to high heat to get a nice sear. If using charcoal you will want a direct cook setup with the coals.
6. Remove the ribs from the sous vide bags and pat dry. Add a generous amount of bbq rub or the seasonings listed above to all sides and allow to rest for at least 5 minutes before putting on grill.
7. Place the ribs meat side down, bone facing up over direct heat and cook for about 3 minutes each side. Flipping the ribs only once. Make sure to watch the meat and make sure it’s not burning. If it starts burning remove it from the heat and put somewhere on the grill in indirect heat.
8. After searing each side move the ribs to indirect heat and it’s time to add the bbq sauce. I would suggest using a brush but a spoon will work too. Lather the top side of the ribs with bbq sauce and close the lid on the grill. If you have a charcoal grill, close your vents about 90% to allow some smoke to build up. Cook for about 8 minutes indirect heat or until the sauce is cooked and looks sticky.
9. Remove the ribs from the grill and allow to rest for 10 minutes before cutting. Cut the ribs horizontally following the bone and enjoy!

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So that is going to wrap this up with this special food Step-by-Step Guide to Make Ultimate Sous Vide Reverse Sear BBQ Baby Back Ribs. Thank you very much for your time. I'm confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!