Sous Vide Pork Ribs

Dang, these ribs were easy to make.

Time to make Sous Vide Pork Ribs!

Serves 6-8

Ingredients:

• 2 racks of pork ribs (1.5 lb each)
• Kosher Salt
• Freshly Ground Pepper
• Chili Con Carne Seasoning or your favorite dry rub

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.

I vacuum sealed them…

…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.

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

I used kitchen shears to separate the 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.

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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) and Ready or Not! (Andrews McMeel Publishing 2017)!

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