Dang, these ribs were easy to make.
Here what I gathered:
- 2 racks of pork ribs (1.5 lb each)
- Kosher Salt
- Freshly Ground Pepper
- Chili Con Carne Seasoning or your favorite dry rub
Here’s how I made them:
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.
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my Webby Award-Winning iPhone® and iPad® app, and in my New York Times-bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).23