Country-Style Ribs using Sous Vide

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.

Country-Style Ribs using Sous Vide

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!).

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.

Country-Style Ribs using Sous Vide
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5 from 1 vote

Country-Style Ribs using Sous Vide

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.
Course Main
Cuisine American
Keyword ribs, sous vide
Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Servings 6 servings
Calories 341kcal
Author Mike

Ingredients

For the sous vide

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

Instead of placing the ribs under the broiler, you can sear them in a hot skillet with a small amount of oil.

Nutrition

Calories: 341kcal | Carbohydrates: 14g | Protein: 31g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1148mg | Potassium: 986mg | Fiber: 7g | Sugar: 7g | Vitamin A: 13627IU | Vitamin C: 27mg | Calcium: 105mg | Iron: 4mg

Nutritional values are approximate.