BBQ Pork Ribs

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Photo courtesy of The Black Peppercorn

Photo courtesy of The Black Peppercorn

Courtesy of Steve Cylka of The Black Peppercorn
Serves 2 (doubles nicely)


  • 1 rack back ribs
  • 1½ cups (360 ml) barbecue sauce, divided
  • ⅓ cup (66 g) brown sugar
  • 2 tablespoons (30 ml) Worcestershire sauce


  1. Fill and preheat the SousVide Supreme water oven to 160F/75C.
  2. Peel the thin membrane off the back of the ribs and cut them into individual rib portions.
  3. Make the marinade by whisking together 1 cup of BBQ sauce with the brown sugar and Worcestershire sauce.
  4. Put the ribs into a large bowl, pour the marinade over them and toss to ensure they are completely coated in the marinade.
  5. Put the ribs into cooking pouches in a single layer and vacuum seal.
  6. Submerge the pouches in the water oven and cook for 18 hours (or up to 24 hours.)
  7. Preheat the traditional oven to 425F/215C.
  8. Remove the pouches of ribs from the sous vide water bath, cut open and, using tongs, remove the ribs and transfer them to a broiling pan.
  9. Brush the ribs with some of the remaining BBQ sauce and put them in the oven for 5 minutes.
  10. Serve with your favorite sides.
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