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How to cook pork ribs sous vide

Pork ribs are a great addition to any barbecue and cooking them sous vide in advance means you won't have to spend hours standing over the flames. Perfect for hassle-free cooking and reducing the risk of over- or under-cooked pork. The ribs can be prepared in advance and popped on to the barbecue just to finish them off, so you get that charred, smoky exterior.

Ingredients

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1
Preheat the water bath to 64°C
2
Mix together the salt, sugar and paprika and rub into the pork ribs
3
Place the ribs in a vacuum bag in a single layer and seal under pressure
4
Place the bag in the preheated water bath to cook for 48 hours
5
Remove the ribs from the bag and pat dry with kitchen paper
6
Preheat the oven to 220°C/gas mark 7 or preheat the barbecue
7
Cover the ribs with the barbecue sauce to create a sticky glaze
8
Place the ribs in the oven for 8 minutes, or alternatively grill on the barbecue to char the outside before serving

Variations

The rub for the ribs can be varied with different herbs and spices according to your personal preference – try adding thyme, crushed garlic, peppercorns, cinnamon or cloves.

Serving suggestions

Pork ribs are great food for a crowd served with a simple coleslaw or salad. Tong Chee Hwee smokes his pork ribs with jasmine tea and Marcus Wareing uses sesame, honey and soy as a marinade before cooking his pork ribs.

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How to cook pork ribs sous vide

 
 

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