Sous Vide Ribs

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Next time you’re craving smoky BBQ pork ribs, try them sous vide style! These Sous Vide Ribs are slow cooked in a water bath for 24 hours, then coated in BBQ sauce and finished in the oven. It’s the perfect way to prepare tender and meaty spare ribs!

We love ribs in our house, and the sous vide has quickly become our favorite way to cook them!

Since we’ve been enjoying these sous vide beef ribs and sous vide short ribs so much, I thought it was time to try pork ribs using the sous vide method. And, I’m happy to say, they did not disappoint!

The controlled temperature of the sous vide water bath yields the perfect texture and flavor for pork spare ribs. The connective tissues breakdown so the ribs are tender, meaty and juicy, and never dry or chewy!

The recipe for these sous vide ribs is easy, but it does require a little patience as the ribs take 24 hours to cook (like these sous vide baby back ribs....). 

Jump to:

• What is Sous Vide?
• Other sous vide pork recipes
• What’s the difference between pork spare ribs and baby back ribs?
• Why this recipe works
• Ingredients
• Step by step instructions
• Expert tips
• Common questions
• Make ahead and freezing instructions
• Make it a meal
• Recipe
• 💬 Comments

If you’re looking for quicker results, I highly recommend these Instant Pot pork ribs or these Thai BBQ pork spare ribs.

But, if you appreciate the hands off nature of sous vide cooking, you’ll want to try these sous vide pork ribs!

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator (i.e. the sous vide machine). This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.

Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.

To learn even more about sous vide cooking, head over and read "what is sous vide cooking and the benefits of sous vide cooking."

What is the Water Displacement Method?

The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).

Use a clip (I use sous vide magnets) to clip the bag to the side to keep it from floating and getting air and/or water inside.

Tools Used

• Anova Precision Sous Vide Cooker
• 12 quart container
• Vacuum sealer
• Vacuum-seal bags

You will also want to check out these posts on the best sous vide containers and the best sous vide bags for more information!

Other sous vide pork recipes

• Sous Vide Pork Tenderloin
• Sous Vide Pork Ribs
• Sous Vide Pulled Pork
• Sous Vide Carnitas
• Sous Vide Pork Loin
• Sous Vide Pork Belly
• Sous Vide Pork Chops

What’s the difference between pork spare ribs and baby back ribs?

Spare ribs (also called side ribs) are cut from the belly or under side of the pig. They’re larger, meatier and have a higher percentage of fat compared to baby back ribs. This tends to make them more flavorful.

Baby back ribs are taken from around the loin muscle that runs along the pig's back bone. They’re shorter than spare ribs (hence the name “baby”) and have leaner meat.

Why this recipe works

1. To avoid dry or chewy ribs, you shouldn’t cook them too fast or too hot. That’s why ribs are well suited to sous vide cooking. The temperature of the water bath is set to a low temperature and they cook slowly for 24 hours. The result is both tender and juicy!
2. It’s not enough to just have tender and juicy ribs. You also want a caramelized outer layer. That’s why these ribs are baked in the oven and basted with BBQ sauce before serving!
3. Using a dry rub ensures the ribs are perfectly seasoned while they cook, and liquid smoke is an easy way to add a smoky flavor! 

Ingredients

For a full list of ingredients and quantities, please refer to the recipe card at the end of this post.

You’ll need 4 pounds of pork spare ribs for this recipe. When buying spare ribs, look for ones that have a reddish-pink color. If they’re pale in color, they're probably not fresh. You’ll also want to look for a good amount of marbling, which will keep the ribs flavorful.

The ribs are simply seasoned with a BBQ rub, apple cider vinegar and liquid smoke. 

You can use any type of BBQ rub, but if it doesn’t contain salt, you may wish to add a tablespoon of salt. Salt contributes to the juiciness of the ribs and helps tenderize them. 

Adding a quarter cup of apple cider vinegar also helps the ribs tenderize as they cook, and liquid smoke adds a distinct smoky flavor.

Lastly, you’ll need BBQ sauce for basting the ribs as they get a quick bake in the oven. You can use any type of BBQ sauce, but I definitely recommend this homemade barbecue sauce. It’s super easy to make and flavorful!

Step by step instructions

Heat a sous vide water bath to 150F degrees.

Cut the ribs in half so you have 2 portions. (This is so it can all fit in the sous vide water bath).

Season with the rub and place in the vacuum seal bag(s). 

Add the vinegar and liquid smoke into each bag (divide it for the 2 bags).

Vacuum seal the bags then cook in the water bath for 24 hours. (You can also use the water displacement method referenced above).

Remove and place the ribs on a baking sheet.

Heat the oven to 300F degrees and bake the ribs for 10 minutes.

Remove and baste with BBQ sauce. Bake for another 10 minutes.

Remove and baste again. Bake another 10 minutes.

Remove and let cool slightly. Slice and serve with extra BBQ sauce on the side.

Expert tips

1. For the best texture, you may wish to remove the membrane (or silverskin) from the back of the ribs as it can be tough and chewy. Here’s a quick tutorial on how to remove silverskin from ribs. 
2. You’ll need to cut the rack of ribs in half so it fits in a sealable bag and your water bath container.
3. The ribs should be cooked in a flat layer. If you have trouble fitting the two pieces in the same sealable bag, you can seal the ribs in two separate bags. 
4. Whether you’re vacuum sealing the ribs or using the water displacement method, you’ll want to make sure air is removed from the bag as this avoids bacteria getting in the bag. 
5. Since we’re cooking these ribs for 24 hours, you’ll need to ensure the water level stays high in the water bath and that the bag stays submerged. 
6. If the water starts to evaporate, just add more. You can also cover the water bath with a lid or foil to help prevent evaporation.
7. If the bag starts to float, just open it, release the air and seal it again.  You can also weigh the bag down with something heavy like a sous vide sinker weight. 
8. Instead of baking the ribs in the oven, you can grill them at 300F degrees. Just be sure to baste them with BBQ sauce!

Common questions

Make ahead and freezing instructions

You can cook the ribs in the water bath and keep them sealed in the fridge for up to 5 days.

After the ribs are finished cooking in the water bath, place them in an ice bath to chill them quickly. Then, store the sealed bag in the fridge.

You can also freeze the ribs in the sealable bag for up to 3 months.

To reheat, warm the ribs in a water bath set to 150F degrees. Then, follow the recipe to bake the ribs and baste them with BBQ sauce.

Make it a meal

• For a quick and easy side dish, serve these pork ribs with Instant Pot jasmine rice or Instant Pot cilantro lime rice.
• Mashed potatoes are also a delicious option to serve with ribs. Our favorites include these truffle mashed potatoes and creamy garlic mashed potatoes.
• How about some cornbread to sop up all the BBQ sauce? This air fryer cornbread or Instant pot cornbread are super easy and tasty!
• As a decadent side dish, serve these ribs up with some spicy mac and cheese.
• And for a more traditional side to BBQ flavored ribs, add some sous vide corn on the cob.

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