Tag Archives: sous vide ribs

Epic 2-day Pork Ribs with Tangy BBQ Sauce

Courtesy of Jack Lucas (MasterChef UK Finalist) Serves 2 as a meal, 4 as a starter (recipe doubles easily, but keep to 1 half rack per pouch.) INGREDIENTS 1 large rack of meaty pork ribs, cut in half (about 6 bones in each half) For the dry rub 3 heaping tablespoons (26 g) smoked paprika 1 tablespoons (38 g) brown sugar, such as dark muscovado 1 tablespoon (7 g) red pepper/chilli flakes 1 teaspoon (5 ml) mustard powder 1 teaspoon (5 ml) cayenne pepper For the barbecue sauce 6 tablespoons (90 ml) tomato ketchup 3 tablespoons (115 g) dark muscovado … Read More

Madeline’s Sous Vide Short Ribs

…with leftovers for two more meals (for Madeline’s Short Rib Tacos and Short Rib Stew) Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 INGREDIENTS 12 short ribs Sea salt Freshly ground black pepper 12 thyme sprigs 6 large garlic cloves, peeled and halved 1 cup (240 ml) dry red wine 1 recipe To Die For Potatoes a la Sous Vide or Boursin Mashed Potatoes for serving Optional Garnishes: arugula tossed with extra virgin olive oil and sea salt and sautéed mushrooms DIRECTIONS Fill and preheat the SousVide Supreme to 156F/69C. Season the short ribs with sea salt and freshly ground black pepper and put into cooking pouches in a … Read More

Chocolate Chili Baby Back Ribs

Courtesy of Staff Blogger, Madeline Fiore Serves 4 as an entree, 8 as an appetizer INGREDIENTS 2 racks baby back pork ribs Sea salt and freshly ground black pepper, to taste Chocolate Chili Barbecue Sauce (or your favorite sauce) 1 to 2 limes, cut into wedges, for garnish Green onions and cilantro, for garnish   INSTRUCTIONS Fill and preheat the SousVide Supreme to 143F/61.5C. Pull the silver skin from the back side of the rib racks and cut the each rack in half. Season the racks generously with salt and pepper. Put two half racks into a large (gallon/3.8 liter) … Read More

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 … Read More

Michael Ruhlman Cooks Sous Vide

A guest post by Michael Ruhlman About ten years ago, sous vide cooking, cooking food at low precise temperatures, entered the professional kitchen in America. It’s now solidly in the home kitchen with various devices for sale. For the best price/quality ratio, Sous Vide Supreme has, since its arrival in 2009, been my favorite tool. It’s fabulous for home use. Do you need one to survive? Of course not. Can you do endlessly creative and awesome dishes with it? You bet. What is it that makes you want to own a sous vide machine—slow cooking of tough meat, hitting the … Read More

48-Hour Sous Vide Pork Ribs

Recipe courtesy of John Loydall – Food blog Serves 1 to 4 (plan ½ to 1 rack per person) INGREDIENTS For the ribs 1 or more racks pork ribs 1 teaspoon (5 ml) smoky paprika per rack 1 teaspoon (5 ml) brown sugar per rack Salt and pepper to taste For the glaze 2 tablespoons (30 ml) olive oil 1 medium onion, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 2 teaspoons (10 ml) fennel seed 1 teaspoon (5 ml) black cumin 1 teaspoon (5 ml) smoky paprika 1 tablespoon (15 ml) tomato ketchup Juice of 1 … Read More

No-Fuss Sous Vide Ribs

INGREDIENTS 1 half-rack baby back ribs 1/2 cup barbecue sauce 1-2 dashes Liquid Smoke   INSTRUCTIONS Preheat the SousVide Supreme to 134F/57C. Put a half rack of baby back ribs into a large (gallon/3.8 liter) zip-closure cooking pouch, with valve or without. (Do as many as 4 half racks at a time in the SousVide Supreme.) Pour ½ cup (240 ml) of your favorite barbecue sauce right into the pouch(es) and massage the ribs through the pouch to coat with the sauce. Add a few dashes of Liquid Smoke (or other hickory smoke flavoring) to the pouch. Use the displacement … Read More

Sous Vide BBQ Ribs Video

Cook like a Master Chef at Your Next Backyard Bash With the SousVide Supreme as his secret weapon, take a look at how Sharone Hakman prepares BBQ ribs that are fall-off-the-bone tender. Learn just how easy it is to do, all while enjoying the company of your guests instead of sweating over a grill! Be sure to watch all 8 episodes of our Sous Vide Cooking Video Series!

Baby Back Ribs Sous Vide

From Episode 7 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 1 rack baby back pork ribs 6 tablespoons (80 ml) Hak’s Chipotle Bourbon BBQ Sauce (or your favorite brand) salt and pepper to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 143F/61.5C. Pull the silver skin from the back side of the rib rack and cut the rack in half. Season the rack all over with salt and pepper and brush each side generously with barbecue sauce. Put the rack into a large (gallon/3.8 liter) cooking pouch and vacuum seal. Submerge in the water oven and … Read More

Porcini Encrusted Braised Short Ribs with Golden Beets and Pearl Onions

Recipe courtesy of Sharone Hakman Time: 48 Hours Temperature: 134F / 56C Serves: 8-10 INGREDIENTS 1 pound (0.45 kg) of trimmed boneless beef short ribs 2 packages (1 ounce/ 30 g each) dried porcini mushrooms 4 whole garlic cloves 1/8 cup (125 ml) decent cabernet sauvignon 1 package (about 3/4 ounce/ 22.5g) fresh thyme, leaves stripped and minced 4 tablespoons (60 g) cold butter, diced into cubes 2 -3 golden beets, well-scrubbed, trimmed, and thinly sliced Juice of 1 lemon 1 pound (0.45) red pearl onions peeled and cut in half 4 tablespoons (60 ml) extra virgin olive oil Fresh cracked pepper Kosher … Read More