Go Back Email Link
–+ servings
tender juicy ribs

Sous Vide & Grill Finished BBQ Ribs

The Starving Chef
Babyback pork ribs are slow cooked by sous vide first then finished off on the grill for the juiciest ribs you'll ever taste.
Print Recipe Pin Recipe Save Recipe
Prep Time 2 hours 30 minutes
Cook Time 1 hour 30 minutes
Total Time 4 hours
Course Grill, Sous Vide, Summer
Cuisine Backyard Cooking, Sous Vide
Servings 6

Equipment

Ingredients
  

  • 48 oz (3 lb) baby back pork ribs lining removed

FOR DRY RUB:

FOR BARBECUE SAUCE:

  • ½ cup jalapeno ketchup or spicy ketchup of choice
  • 2 tablespoons honey
  • 3 tablespoons spicy brown mustard
  • 1 tablespoons Worcestershire
  • 1 teaspoon liquid smoke
  • 1 cup reserved juiced from sous vide bags

Instructions
 

  • In a small bowl, whisk together the dry rub ingredients. Prep the pork by removing the lining along the backside. Cut the rack in half or thirds so you have individual portions of 4-6 ribs connected. Rub the dry rub all over, get in all the cracks. Rest at room temperature for one hour or chill overnight (bring to room temp prior to the next steps).
  • While the ribs rest, combine all of the ingredients for the barbecue sauce (except sous vide liquids) in a small sauce pot over medium high heat. When the liquid reaches a simmer, reduce the heat to medium low. Stir occasionally and allow the sauce to thicken as it cooks. After about 30 minutes of simmering, reduce the heat to low and continue to simmer, stirring occasionally while the ribs sous vide.
  • Prep the immersion circulator by putting it into a large pot or heat safe plastic bin. Turn the het to 145 F and start the circulator. Place the ribs into individual vacuum baggies. Use the vacuum sealer to suck out the air and seal the bags. When the water temperature reaches 145 F, add the bags to the pot and cook for at least two hours. Continue to stir the BBQ sauce as the ribs cook.
  • Prep the grill while the ribs sous vide. Heat to about 400 F. Remove the ribs from the sous vide baggies. Reserve any liquid in the baggies and pour about one cup of the liquid into the BBQ sauce. Stir in the liquids until a smooth sauce comes together. Continue to heat over medium low heat for an additional 10 minutes until the sauce thickens again. Rest the ribs while the sauce thickens.
  • Brush 3-4 tablespoons of the BBQ sauce over the top of the ribs. Insert a meat themometer into the thickest part of the biggest ribs. NOTE: The thermometer should have a cable that connects to a live read screen. DO NOT leave a regular meat thermometer inserted while cooking.
  • Place the ribs onto the grill and close the grill. Brush with the BBQ sauce every 5-10 minutes, until there is no more sauce. The sauce should start to bubble on the ribs as they finish cooking. Don't press the brush on too hard or you will remove the previous layer of sauce.
  • When the thermometer reads 200 F, the ribs will be ready. This can take anywhere from 30-60 minutes or more, depending on the actual temperature of the grill and it's ability to retain heat. Keep an eye on the thermometer and remove as soon as the ribs hit 200 F.
  • Rest the ribs for 10 minutes after removing from the grill to set the sauce on top fully and lock in the juices. Serve with grilled veggies or potatoes and homemade cole slaw. Enjoy!
Keyword BBQ, grill, pork, ribs, sous vide
Tried this recipe?Let us know how it was!