Category: Recipes

These BBQ sous vide country style ribs have been on my radar for a while now. I love country style ribs. I usually sear them on the stovetop then finish them in the oven. Served over sauerkraut (and lots of it), they’re a bigtime favorite of mine. Yum. This time I went the sous vide route, finishing the ribs on a hot gas grill. A little hickory BBQ sauce gives the impression that the ribs were cooked low and slow on a smoker. Or close enough, at least. The result was tender, very juicy, very flavorful ribs.

Tender as you want it to be

You get to decide how tender you want your BBQ sous vide country style ribs to be. The first time I made them I went 4 hours. At that point the ribs have a good chew but aren’t tough. If you like a good tug to your ribs, 4 hours will get you where you want to be. But for more tender ribs you really might want to go 6 if not 8 hours. The full 8 hours is a bit much for me only because I do want a little ‘bite’ to my meat. I’d settle on 6.

You can squeeze the ribs in the bag after 4 hours, and every hour or so after that, to see if the ribs are getting to where you want them. Just note your favorite cook time for the next time you make them. Because there will be a next time. There’ll be lots of next times.

Gas?

I chose to finish the ribs off on a gas grill. I could’ve used a charcoal grill and added real ‘cooked over fire’ flavor. But honestly, I’m cheap. I wasn’t cooking for a crowd, and I just could not justify firing up a chimney of charcoal. I would definitely do it if I had friends over, though. It’d be more than worth it then.

Also try my smoked sous vide country-style ribs. They’re similar but of course, smoked instead!

I use an Anova sous vide cooker. It’s my immersion circulator workhorse!

Also try my sous vide snow crab legs.