Summer BBQ Sous Vide Style


Sunshine beckons for eating al fresco and outdoor meals are a breeze to prepare when using the SousVide Supreme.   In my kitchen, the SousVide Supreme has taken over as Sous Chef, whizzing along cooking all proteins to proper temperatures, while I get to focus on more important things, like dreaming up what we are going to slather, drizzle and rub on the meat.

Many of my students’ main concern is: how exactly one can decipher when a piece of meat is done?  I always explain the touch test, which can be a bit subjective.  Of course, one can always use a thermometer, however this causes precious juices to escape and also seems to wreak havoc on presentation with all of those tiny holes.  The SousVide Supreme takes all of the worry away with the press of a button.  Set the appropriate temperature by using our guide.

When the sun starts shining, we dust off the grill and barbecue. A family favorite is my Chili Chocolate BBQ Sauce.  We love it brushed on beef ribs, baby back ribs and chicken.  It’s a versatile sauce and, depending on my mood, I mix in different citrus juices.  For chicken I add a splash of fresh orange juice and for ribs, whether beef or pork, fresh lime juice is the key.  Whichever you choose to cook in your SousVide Supreme make sure to garnish with plenty of your favorite fresh citrus.

SousVide Supreme-CHILI CHOCOLATE BBQ RIBS #sousvidesupreme

Chili Chocolate Baby Back Ribs & Chicken
My family has different preferences for just how saucy we like our grilled meat.  Therefore, I urge you to brush on this sauce however heavy or light-handed you prefer.  If you like loads of sauce then by all means double the batch.  If you end up with extra it keeps well in an airtight container in the refrigerator for a couple of weeks.  Perfect for a Summer BBQ Sous Vide Style on a whim.

For the Chili Chocolate BBQ Sauce:
Serves 4-6

¼ cup (60 ml) safflower oil or other high-heat cooking oil
1 small yellow onion, peeled and chopped
2 garlic cloves, peeled and minced
3 dried ancho chilies
1 dried New Mexico chili
4 ½ ounces (128 grams) tomato paste
¼ cup (60 ml) molasses
¼ cup (50 grams) packed brown sugar
½ cup (60 ml) apple cider vinegar
3 tablespoons (21 grams) cocoa powder
1 tablespoon (15ml) sea salt
2 teaspoons (10 ml/4 g) black pepper
1 ½ teaspoons (7.5 ml/3 g) ground cumin
1 teaspoon/ 5 ml/ ground coriander
¼ cup (60 ml) fresh lemon juice (plus zest of 1 lemon)
¼ cup (60 ml) fresh lime juice (plus zest of 1 lime), divided


  1. In a medium saucepan, heat the oil over medium heat and sauté the onions and garlic until translucent, approximately 10 minutes.
  2. Meanwhile, de-stem & discard the seeds of the dried chilies.  If you like a little more heat, then leave the seeds intact.  Put the chilies in a heatproof bowl and pour enough hot water over the top to submerge, let soak for 15 minutes.
  3. Drain the chili water from the chilies and transfer the softened chilies to a blender with ½ cup (120 ml) of the chili water.   Process this mixture to a smooth paste.
  4. Add the chili paste and all of the remaining ingredients–except for 1/8 cup (30 ml) of the lime juice and the lime zest–to the onion mixture.  Bring the mixture to a simmer over medium-high heat, reduce to a low bubble and simmer for 20 to 30 minutes.
  5. Let cool to room temperature, stir in the remaining lime juice and the zest; pour into an airtight container and store in the refrigerator until ready to use.

For the Baby Back Ribs:
Serves 4

2 racks baby back pork ribs
sea salt and freshly ground black pepper, to taste
chili chocolate barbecue sauce
garnish: 1-2 limes, cut into wedges, green onions & cilantro


  1. Fill and preheat the SousVide Supreme to 143F/61.5C.
  2. Pull the silver skin from the back side of the rib racks and cut the each rack in half.
  3. Season the racks generously with salt and pepper.
  4. Put two half racks into a large (gallon/3.8 liter) cooking pouch and vacuum seal.
  5. Submerge in the water oven and cook for 12-48 hours.
  6. Preheat an oiled grill.
  7. Remove the racks from the pouches and brush them all over with the barbecue sauce.
  8. Sear the rack on the hot oiled grill for 30 seconds to 1 minute per side.
  9. If you don’t have a grill, sear under the broiler for approximately 1 minute or until caramelized.
  10. Garnishing the ribs with chopped green onions, cilantro and fresh lime wedges.

For the Chicken:
Serves 4

4 chicken breasts, bone-in & with skin
sea salt & freshly ground black pepper to taste
chili chocolate barbecue sauce
garnish: 1 orange cut into 8 wedges & cilantro


  1. Fill and preheat the SousVide Supreme to 146 F/63.5 C.
  2. Season the chicken with salt and pepper.
  3. Divide the chicken breasts between two large (gallon/3.8 liter) cooking pouches, two to a pouch,and vacuum seal.
  4. Submerge in the water oven and cook for at least 2 ½ hours and up to 6 hours.
  5. Preheat an oiled grill.
  6. Remove the chicken breasts from the cooking pouches and brush with Chili Chocolate BBQ Sauce.
  7. Sear the breasts on the hot oiled grill for approximately 1 minute per side or until caramelized.  Again if you don’t have a grill, use your broiler on high.
  8. Garnish with chopped cilantro and orange wedges.
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