Ingredients and Weight:
- 6 pounds pork spare ribs
- 1 cup brown sugar
- 1 cup BBQ sauce
- 1/2 cup apple cider vinegar
- 1/4 cup Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
Preparation Time:
30 minutes
Cooking Time:
6-8 hours (sous vide) + 10 minutes (grilling)
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- In a large bowl, combine the brown sugar, BBQ sauce, apple cider vinegar, Dijon mustard, Worcestershire sauce, paprika, garlic powder, and onion powder. Season with salt and pepper to taste.
- Add the pork ribs to the marinade and stir to coat thoroughly. Cover and refrigerate for at least 4 hours, or up to overnight.
- Remove the ribs from the marinade and pat dry. Season with additional salt and pepper, if desired.
- Place the vacuum-sealed ribs in a sous vide water bath preheated to 150 degrees F (65 degrees C). Cook for 6-8 hours.
- Preheat the grill to medium-high heat. Remove the ribs from the sous vide bag and grill for 10 minutes per side, or until heated through and slightly caramelized.
- Brush with additional BBQ sauce during grilling for added flavor and glaze.
- Let the ribs rest for 10 minutes before slicing and serving.
Nutritional Information:
Serving size: 1 rib
- Calories: 250
- Fat: 16 grams
- Protein: 24 grams
- Carbohydrates: 12 grams
Dish Characteristics:
- Tender and fall-off-the-bone ribs
- Sweet and tangy BBQ flavor
- Smoked and charred edges
- Perfect for summer grilling and backyard gatherings
User Comments:
- "These ribs were absolutely delicious! The meat was so tender and the flavor was amazing."
- "I've never had sous vide ribs before and these were a game-changer. They were so juicy and flavorful."
- "The perfect dish for a summer party. My guests couldn't stop raving about them."
Special Precautions and Tips:
- Ensure the pork ribs are fully submerged in marinade to prevent drying out.
- Use a heavy-duty vacuum sealer to prevent water from entering the bags during the sous vide cooking process.
- Grill the ribs only until heated through to prevent them from overcooking and becoming dry.
