Dang, these ribs were easy to make.

Time to make Sous Vide Pork Ribs!

Serves 6-8

Ingredients:

Equipment:

  • All of my recommended kitchen tools are listed here.

Method:

I dried the two racks with paper towels and liberally seasoned them with salt, pepper, and chili con carne seasoning.

Someone holding up a rack of pork rib seasoned with chili con carne seasoning.

I vacuum sealed them…

A rack of pork rib vacuum sealed and sitting in a metal bowl.

…and marinated them in the fridge overnight.

In the morning, I filled the SousVide Supreme and set the temperature to 175F. When the water was hot, I dropped in the two packets of ribs and let them cook for 9 hours (Douglas Baldwin says that you should leave them in for 8-12 hours).

In the evening, I removed the ribs from the plastic bags and dried them with paper towels.

Two racks of pork ribs cooked sous vide.

Then, my hubby threw the racks on his hot grill and seared them for a couple minutes on each side.

Two racks of pork ribs searing on a hot grill.

I used kitchen shears to separate the ribs.

Close up of a rack of pork ribs cut up into individual ribs.

The ribs were falling off the bone tender and very tasty. However, they were a tad under-salted so you should be pretty heavy-handed with the salt when you initially season it.

I didn’t make a sticky sweet barbecue sauce to go with the ribs (or even a vinegar based one) because, frankly, my dears, I was too lazy. Plus, all the barbecue sauce recipes I found were filled with sugar and I’m not sure how to Paleo-ize them without being disappointed. And let me reiterate – I’m too lazy.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Sous Vide Pork Ribs

5 from 1 vote
Prep Time8 hours
Cook Time9 hours 5 minutes
Total Time17 hours 5 minutes
Servings 8
These ribs are easy to make and so tasty!

Ingredients  

Want to Save this Recipe?
Enter your email below and we'll send the recipe straight to your inbox!

Instructions 

  • Dry the two racks with paper towels and liberally season them with salt, pepper, and chili con carne seasoning.
  • Vacuum seal them and have them marinate in the fridge over night.
  • When you're ready to cook, fill the SousVide Supreme and set the temperature to 175°F. When the water is hot, drop in the two packets of ribs and let them cook for 9 hours
  • When the ribs are done cooking, remove the ribs from the plastic bags and dry them with paper towels.
  • Throw the racks on a hot grill (or a hot cast iron pan) and sear them for a couple minutes on each side.
  • Use your sharp kitchen shears to separate the ribs. Enjoy!

Nutrition

Calories: 650kcal | Carbohydrates: 5g | Protein: 36g | Fat: 54g | Fiber: 3g | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

Other Recipes You May Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating