This year, for my birthday, I received a sous-vide device. At first, I really had no idea whatsoever what to do with it…So I did a lot of research and played a bit with different recipes. Now, this thing is about to become one of my best kitchen gadget. The results are simply out-of-this world! Delicious, infused, tender food…It’s easy to understand why the best chefs around the world are using it every day.
There is the slow cooking method and there is the slooooooow cooking method. The slower method here allows the ribs to become even more tender than in your average slow cooker. So, for this baby-back ribs recipe, the results are fantastic. I mean, the ribs literally melt in your mouth and they taste as if the meat is infused throughout with the rub and marinade. If you have a charcoal barbecue and you put a bit of pre-soaked mesquite chip woods in it, it’s heaven on earth. You’ll hear angels sing, I promise…
If you don’t own a fancy sous vide device, I have read that you can create one in your oven if you have a proper thermometer. You bring a large pot of water to the desired degrees (in this case : 165F) and you put it in an oven heated at…you guessed it! 165F. The temperature of the water should stay the same and you should get the same results. As for the bags, since I don’t have a vacuum bags device, I simply put the ribs, cut in portions of 4-5 ribs, in heavy-duty freezer bags and try to remove as much air as possible. It works.
Don’t let yourself get intimidated by the fancy words and the process. Instead, imagine yourself digging into this plate….It’s truly easy and you’ll thank me with your mouth full…
- - 2 racks of baby back ribs (about 2 lbs, 800 grams), cut into sections of 4-5 ribs.
- - 1/4 cup dijon mustard
- - 1/4 cup liquid smoke
- - 1/4 cup brown sugar
- - 1 tbsp red chilli peppers (optional, depending on how spicy you like your ribs...or not)
- - 1/2 cup BBQ rub (your favourite one)
- - 1 cup of your favourite BBQ sauce, divided in 2
- Preheat your sous vide setup for 165 degrees F.
- In a small bowl, mix together the mustard, liquid smoke, brown sugar, red chilli peppers and half of the BBQ sauce.
- Brush the ribs with the mixture and sprinkle them evenly with a layer of BBQ rub.
- Place the ribs into vacuum sealed bags and seal, or alternatively you can put them in heavy-duty Ziploc bags and remove as much air as possible before sealing.
- Place the ribs into your water bath and let cooking for 9 hours.
- Remove the ribs after 9 hours. Do not pat dry or remove any sauce that sticks to them.
- Preheat your grill charcoal grill (You can use gas also). Place your ribs on the outside edge of the grill, where it's the least hot, meat side up. If you are using gas grill with zones, make sure one zone is set at medium-low temperature.
- Place the lid on the grill and cook for 3 minutes.
- Put a layer of BBQ sauce on the ribs and let them cook another 3 minutes.
- Put another layer of BBQ sauce on the ribs and let them cook an additional 3 minutes.
- Optional: you can place the ribs meat side down to caramelize some of the BBQ sauce.
- Remove the ribs from the grill and let them cool a few minutes before serving... (That's the hardest part!)