Dang, these ribs were easy to make.
Time to make Sous Vide Pork Ribs!
Serves 6-8
Ingredients:
- 2 racks of pork ribs (1.5 lb each)
- Kosher Salt
- Freshly Ground Pepper
- Chili Con Carne Seasoning or your favorite dry rub
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
I dried the two racks with paper towels and liberally seasoned them with salt, pepper, and chili con carne seasoning.
I vacuum sealed them…
…and marinated them in the fridge overnight.
In the morning, I filled the SousVide Supreme and set the temperature to 175F. When the water was hot, I dropped in the two packets of ribs and let them cook for 9 hours (Douglas Baldwin says that you should leave them in for 8-12 hours).
In the evening, I removed the ribs from the plastic bags and dried them with paper towels.
Then, my hubby threw the racks on his hot grill and seared them for a couple minutes on each side.
I used kitchen shears to separate the ribs.
The ribs were falling off the bone tender and very tasty. However, they were a tad under-salted so you should be pretty heavy-handed with the salt when you initially season it.
I didn’t make a sticky sweet barbecue sauce to go with the ribs (or even a vinegar based one) because, frankly, my dears, I was too lazy. Plus, all the barbecue sauce recipes I found were filled with sugar and I’m not sure how to Paleo-ize them without being disappointed. And let me reiterate – I’m too lazy.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Sous Vide Pork Ribs
Ingredients
- 2 racks pork ribs ~1½ pounds each
- Diamond Crystal kosher salt
- Freshly ground black pepper
- Chili Con Carne Seasoning or your favorite dry rub
Instructions
- Dry the two racks with paper towels and liberally season them with salt, pepper, and chili con carne seasoning.
- Vacuum seal them and have them marinate in the fridge over night.
- When you're ready to cook, fill the SousVide Supreme and set the temperature to 175°F. When the water is hot, drop in the two packets of ribs and let them cook for 9 hours
- When the ribs are done cooking, remove the ribs from the plastic bags and dry them with paper towels.
- Throw the racks on a hot grill (or a hot cast iron pan) and sear them for a couple minutes on each side.
- Use your sharp kitchen shears to separate the ribs. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
