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I’m very new to using sous vide as a cooking technique. It’s been a learning, but rewarding experience. My goal was to get the basics down well, then start to re-create my favorite recipes using my new-found knowledge (and learn more, of course!). These country-style ribs are my first attempt at converting a childhood favorite recipe of mine, made often by my mom, from cooking solely in the oven to using a combination of sous vide and the oven.
Fantastic Over Kraut
These country-style ribs have the same great flavor as my mom’s classic. Seared seasoned ribs cooked over a bed of kraut, with a little carrot for crunch. Instead of cooking the ribs in the oven I sous vide them for a long time, until the pork is so completely fall apart you can barely pick it up. I then season it heavily with paprika and sear it beneath the broiler. The end result was absolutely delicious and by far the best I’ve ever had (sorry mom!).
There are a number of key elements to this recipe for me. First, it has to have kraut and lots of it. Each bite of meat I take comes with a huge forkful of kraut. Second, there has to be carrots for crunch. Third, the meat has to be dusted with paprika to give it a little color and flavor. And last, there has to be caraway seeds. Not a ton of them, but enough to add color and flavor.
I’m always learning when I cook, be it using sous vide, a grill, or any other tool or technique. If you’re into sous vide too, feel free to drop me a comment in the section below to offer up suggestions on how I might make my country-style ribs even better.
- Pros have been doing it for years, and now you can…
Also try my grilled sweet-and-sour country style ribs.
Country-Style Ribs using Sous Vide
Equipment
Ingredients
For the sous vide
- 3 pounds country style ribs cut into 3" lengths, trimmed slightly of fat
- kosher salt to taste
- freshly ground black pepper to taste
For the final dish
- 8 medium carrots peeled, sliced
- 32 ounces kraut rinsed, drained
- caraway seed to taste
- paprika to taste
Instructions
For the sous vide
- Bring a sous vide bath to 165 F.
- Season the ribs on all sides. Don't be shy with the salt and pepper. Transfer to a vacuum bag (or two) and seal. Submerge and sous vide for 8 hours.
- Remove the bags from the water. Open the bags, drain, and pat the ribs dry.
For the final dish
- Place carrots in a small microwave-safe bowl with 1/4 cup of water. Cover and microwave on high for 2 minutes or until just starting to soften. Carefully remove from the microwave and drain.
- Place drained and rinsed kraut in a 9" x 13" deep baking dish (you can use a 9" x 9" but it might be a bit crowded).
- Stir in the caraway seed.
- Add the carrots.
- Turn on your oven's broiler.
- Line a baking sheet with foil.
- Sprinkle the ribs liberally on all sides with the paprika. Do not be shy with it.
- Place in the oven under the broiler and broil, turning every few minutes, until lightly seared.
- Remove ribs from oven. Set oven temperature to 350 F.
- Transfer ribs to the baking dish, on top of the kraut and carrot mixture.
- Add 1/4 cup of water to the pan, cover in foil, and place in the oven for 30 minutes or until the kraut is warmed through and the carrots are completely tender.
- Serve hot.
Notes
Nutrition
Nutritional values are approximate.
- Pros have been doing it for years, and now you can…