Sous Vide BBQ Pork Ribs
rack back ribs
Peel the thin membrane off the back of the ribs. Cut them into individual rib portions.
Make the marinade by whisking together 1 cup of BBQ sauce with the brown sugar and
Worcestershire sauce. Place ribs into a large bowl and pour the marinade over them.
Toss the ribs to ensure they are completely coated in the marinade.
Fill water bath with water and set sous vide to and set the temperature to 160F.
Place the ribs in a food safe bag and vacuum seal the bag. Make sure they are lined up side by side and not stacked or piled.
Place the meat in the water bath and cook sous vide for 18 hours.
Preheat oven to 425F.
Remove the bags of ribs from the sous vide water bath. Cut open the bags and, using tongs, remove the ribs. Place them on a broiling pan.
Brush the ribs with some of the remaining BBQ sauce and put them in the oven for 5 minutes.
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