Wet or dry ribs? Why not both? This is an amazing rib recipe that’s perfect to make ahead of time. If using a zip bag, we recommend clipping the seal area to the side of the pot with a clip. A freezer bag or vacuum-sealing is preferable for this recipe.
Cooktime: 24 hours sous vide
- 3 racks Baby Back Ribs (about 4.5 lbs)
- ¼ cup Paprika
- ¼ cup Ancho Chili Powder
- ½ cup Brown Sugar
- 4 tbsp Black Pepper- grinded
- Salt to taste
- Jus from the bag of ribs post cook
- ¼ cup Ketchup
- ¼ cup Brown sugar
- 3 Tablespoons Apple Cider Vinegar
- 1 tsp Salt
- Pinch of Red Pepper Flakes
Set Nomiku water bath to 65 °C (149°F).
Mix your spices in a large bowl and generously rub onto all three slabs. Seal ribs and remove air from bag. Sous vide for 24 hours.
Remove after 24 hours. Heat up your broiler or grill to the highest temperature. Remove racks from bag and salt front and back of rack. Sear under broiler on high or grill for 2 minutes each side.
In a small sauce pan on medium heat, pour in all jus from the bag of ribs and add sugar, ketchup, vinegar, salt, and red pepper flakes. Stir and reduce until it thickens up and can coat the back of a spoon.
- Plate ribs and sauce as desired.