Ribs 101
Scott Heimendinger
June 7, 2020
Barbeque is all about cooking low-and-slow, but managing temperature and humidity control in a traditional smoker requires practice and constant attention. That's why so many barbeque enthusiasts have turned to sous vide. However, full racks of ribs are difficult to seal in a bag and require a very large water bath.
Instead, we use the Anova Precision Oven's Sous Vide Mode and forego the bag and water bath. This produced tender meat that stays moist, yet is ready to fall off the bone. As a final step, we caramelize and crisp up the ribs under the Oven's broiler. Instead of babysitting your barbeque, you can rest assured that the Oven will hold the temperature and humidity as-set. The results are well worth the unattended wait!
Feel free to substitute your favorite dry rub or spice blend in place of the spices here, and tweak the recipe to make it your own.
If you'd like to smoke your ribs traditionally, cold smoke them for flavor first, then cook them in the oven for texture using the settings below. For barbeque aficionados, it's the best of both worlds!
Serves
2
Prep Time
00:05
Cook Time
08:15
5 (4)
346
Ingredients
1 rack
Pork ribs
½ cup
Brown sugar (100g)
1 Tbsp
Kosher salt (18g)
2 tsp
Garlic powder (8g)
2 tsp
Onion powder (8g)
2 tsp
Paprika (6g)
Steps
1. Remove membrane
Use a sharp knife to slice through the membrane covering the underside of the ribs. Grab the membrane with a paper towel and pull away from the rack.
2. Combine spices for dry rub
Mix the dry spices in a medium bowl until fully combined. This dry rub is a neutral, baseline blend. Feel free to adjust the ingredients and ratios to your liking!
3. Coat with dry rub on both sides
Rub both sides of the meat generously with dry rub. Note: this can be done up to 24 hours in advance to dry brine the meat. Store ribs wrapped tightly in the fridge until ready to cook.
4. Cook 8 hours
Cook the ribs for 8 hours. Note that the cooking time can flex to accommodate your schedule. The ribs will get more tender the longer they cook. Pulling them out a little early is OK, or if you've gotten an early start, let the ribs cook up to 12 hours for maximum tenderness.
The precise temperature control and high humidity mean that your ribs will stay juicy and won't encounter "the stall" on their way up to temperature.
Sous Vide Mode: On
Steam: 100%
Temp: 163.4°F
Heat: Rear
08:00 Timer
5. Remove from oven
Remove the ribs and transfer them to a dry pan or wire rack. While the oven is preheating for searing, allow the top of the ribs to dry, which will help produce a better bark in the next steps.
6. Preheat for broiling
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Top
7. Reserve juices
The sheet pan will have collected juices from the ribs. These juices are full of flavor! Reserve to baste the meat after searing, or reduce the juices in a saucepan over high heat and use as the starting point for your own barbeque sauce.
8. Broil until golden brown
Return the ribs to the oven to caramelize. Alternately, you may finish the ribs on a hot grill.
You may optionally brush your ribs with sauce before broiling - just keep a close eye on them as the sugars in barbeque sauce will burn quickly.
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Top
00:05 Timer
9. Brush with Barbeque sauce
Finish the ribs by glazing them with the barbeque sauce of your choice or the reserved drippings.
10. Slice rib sections and serve
Use a sharp knife to portion the ribs. Start the knife on the side of the rib rack, between two bones, and follow their curvature across the rack to separate.
Serve right away with your favorite barbeque sides!
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