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Incredible Indoor Baby Back Ribs | Recipeish | Gustus Vitae

by Frankie Scanlon
  • Yield: Two generous portions.
  • Time: 12 Hours, Including 11 unattended.
  • Storage Notes: There's not going to be any leftovers to worry about.
  • Difficulty: Easy.

We use our sous vide a couple times a week - it's pretty amazing having a machine like this that will give you perfect results every time, and having access to a technique where you can't really overcook anything. No worries if you let this go an hour, or two hours longer than you planned - season well, set to the correct temp, and you're well on your way to absolutely incredible indoor baby back ribs.

Ingredients

  • 2 full racks baby back ribs.
  • 1 full tin Taste of Jamaica seasoning.
  • 1/3 tin Deep Cuts BBQ Blackening Rub
  • 4 Tbs vegetable oil.
  • 1/2 cup BBQ sauce.
  • Whatever sides you like with your ribs: we went with boiled corn and baked beans for this dish.
Directions
  • Preheat a sous vide bath to 168F.
  • Rinse ribs, pat dry, and remove the membrane from the back. If you're not sure how to do this, ask your butcher to do it for you, or check out the many YouTube videos - removing this connective tissue now will give you fall-apart ribs and a way better overall eating experience.
  • Season both ribs, both sides, with nearly all of the Taste of Jamaica and 1/3 tin Deep Cuts BBQ Blacking seasoning. Rub in well.
  • Vacuum seal ribs with the vegetable oil, and pop in the sous vide. It's best to get this prep done straight after waking up in the morning so they're be perfectly ready for dinner.
  • Go about your day.
  • When it comes time for supper, prep whatever sides you plan on enjoying with your ribs.
  • Preheat oven on a broil setting.
  • Remove and drain ribs, arrange on a foil-lined baking tray, and brush over BBQ sauce.
  • The ribs are already cooked, you're just looking to add another layer of flavor - pop in the broiling oven for about 3 minutes, or until the BBQ sauce sauce starts to bubble.
  • Split ribs in half to make them a bit more manageable to manhandle, plate, and give them a final flavor dusting with the last of the Taste of Jamaica seasoning.
  • Serve with sides, and devour.
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