Pork Ribs & Tangy BBQ Sauce | Recipe by sousvidetools.com

Sous vide pork Ribs with Tangy BBQ Sauce

Sous vide pork Ribs with Tangy BBQ Sauce Pork
  • COOK TIME: 2 days
  • PREP TIME: 10 minutes
  • SERVES: 2-4


  • 1 large rack of meaty pork ribs, cut in half (about 6 bones in each half) 

For the dry rub

  • 3 heaping tablespoons (26 g) smoked paprika
  • 1 tablespoons (38 g) brown sugar, such as dark muscovado
  • 1 tablespoon (7 g) red pepper/chilli flakes
  • 1 teaspoon (5 ml) mustard powder
  • 1 teaspoon (5 ml) cayenne pepper

BBQ sauce

  • 6 tablespoons (90 ml) tomato ketchup
  • 3 tablespoons (115 g) dark muscovado sugar
  • 2 tablespoons (30 ml) cider vinegar
  • 1 tablespoon (15 ml) Worcestershire sauce



  1. Fill and preheat your water oven to 65°C
  2. Prepare the dry rub by combining all of the ingredients in a bowl. Once thoroughly combined rub the mixture all over the pork ribs
  3. Use a vacuum cooking bag to individually seal each half rack
  4. Submerge the bags on their sides into the water oven and cook sous vide for 24-48 hours. When ready the pork should feel tender when pressed
  5. Meanwhile you can prepare the BBQ sauce. Simply heat all of the ingredients in a pan and simmer for 2 minutes. Remove from the heat and refrigerate for use later on
  6. Once the ribs have cooked they can either be used immediately or reserved for later. If reserving, transfer the ribs from the water bath straight into ice water (still in their pouches) to chill quickly. They can then be refrigerated for up to two days or you can freeze them indefinitely
  7. To finish off the sous vide ribs you can either use the oven broiler or an outdoor grill. If using an oven preheat to 200-220°C. If using an outdoor grill create a smoky atmosphere using smoking chips (optional)
  8. Smother the ribs in the BBQ sauce you made earlier and cook under the broiler or outdoor grill. The ribs are ready once the sauce has caramelised which should take about 8 minutes on each side
  9. Enjoy!
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