Sous Vide: Baby Back Pork Ribs 2020, BBQ Style

Sous vide simplifies tenderization of this iconic cut, giving enthusiasts the opportunity to explore their imagination and creativity.


Baby Back Pork Ribs, 3 lb/1.4 Kg.
Salt, 1.5 Tablespoon.
Ground black pepper, 1 teaspoon.

Egg whites, 1 each, beaten with 1 oz water.


Cayenne Pepper, 1 teaspoon.
Garlic Powder, 1 Tablespoon.
Onion Powder, 1 Tablespoon.
Fennel Seed, 1 Tablespoon.
Paprika, 1 Tablespoon.
Dried Parsley, 0.5 cup/120 ml.

We also have a wide assortment of customized rubs HERE.

Brisk BBQ Sauce:

Tomato paste, 1 can, 6 oz/170 g.
Water, 6 oz/170 g.
Corn Syrup, 6 fluid oz./180 ml.
White vinegar, 6 fluid oz./180 ml.
Sugar, 6 fluid oz./180 ml.
Worcestershire sauce, 3 fluid oz/ 90 ml.
Garlic powder, 1 Tablespoon
Salt, 1 Tablespoon
Ground black pepper, 1 teaspoon.

Equipment requirements
Immersion circulator, portable or stationary.
Heat rated container, minimum of 2 gallons/8 liters.
Heat rated sous vide bags.
Flat bottomed skillet, approximately 12″/30 cm. and 3″/90 mm deep.
Sauce pot, 2 qt/2 L.
Kitchen tongs.
Flour shaker.
Infrared or probe thermometer.

Serves 2-3
Level of difficulty: 2


The picture above shows an entire rack. Because of the unique characteristics of sous vide, the rack can also be portioned into smaller pieces, packaged separately and processed without altering the time/temperature guideline. If you want to use self sealing bags (Ziploc freezer bags) for this, remove the air from the bag using the water displacement method.


Stage the baby back ribs into dedicated vacuum bags. Seal and sous vide process @
140 F/60 C for 18 hours.

While the ribs are processing, make the rub using the listed ingredients above. Make the Brisk BBQ Sauce using the listed ingredients as well. Set both aside.

When the time has elapsed, reduce the setting on the immersion circulator to 130 F/54 C. The ribs can be held in this state for at least 6 hours without compromising texture, quality, or wholesomeness. You can proceed with the recipe or the ribs can be shocked cold according to this method and safely refrigerated in the sealed package for up to two weeks.

Day of service

Remove the pouch from the bath, open the bag and drain the juices into a microwaveable container. Set aside. Lay the processed rack on parchment or butcher paper. Pat dry with a clean towel or paper towel. Use a pastry brush to paint the ribs with the beaten egg white–this helps the seasonings adhere. Sprinkle with the salt and pepper and then…

Sprinkle generously with the rub until the surface is well coated.

Stand the ribs up in a rack so that the hot air circulates evenly.

Hot smoke or roast at
185-225 F/82-107 C for 1+ hours or until an internal temperature of 140 F/60 C is achieved and the ribs have acquired the desired appearance.

Process the reserved juices in a microwave oven (or in a small pan) until they begin to boil–the result will be a clear liquid populated with what appears to be gray scrambled egg whites (albumins). Put a moistened coffee filter or paper towel in a strainer and pour the liquid through. Discard the solids and add the clarified liquid to the Brisk BBQ Sauce.

Remove the ribs from the rack and lay out on the sheet pan.

If desired, coat the top side with the Brisk BBQ Sauce. Return to the oven for 15 minutes.

Remove and allow to rest for ten minutes before carving. Serve with a little extra Brisk BBQ Sauce.

Norm King


Traditional recipes link steps into a rigid series of inseparable, effort-intensive procedures. The enthusiast's creativity is restricted by someone else's unexplained preferences. Sous vide isolates the tenderization process, freeing the practitioner to personalize the flavors, textures and appearance.

Even though baby back ribs are connected to spare ribs from above , the muscles around the spare ribs are much harder working. It is for this reason that baby backs require less processing time.

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