For Spice Rub:
⅓ cup paprika
⅓ cup dark brown sugar
¼ cup kosher salt
2 tbsp mustard seed, crushed
1 tsp black pepper, freshly ground
2 tbsp garlic powder, granulated
1 tbsp dried oregano
1 tbsp whole coriander seed, crushed
1 tsp red pepper flakes
For Sauce:
1 yellow onion, medium, grated
1½ cups ketchup
2 tbsp spicy brown mustard
⅓ cup dark molasses
¼ cup worcestershire sauce
¼ cup apple cider vinegar
¾ tsp liquid smoke, Wright’s or Colgin, hickory flavor
For Ribs:
2 lbs pork ribs, whole rack, St. Louis–cut, roughly 11 to 14 bones each
¾ tsp liquid smoke, Wright’s or Colgin, hickory flavor
Spice Rub:
Combine all herbs and spices together and grind them up to make a spice rub.
Sauce:
Combine all ingredients for the sauce and add 3 tablespoons of the spice rub. Place in a saucepan and mix.
Simmer on medium heat for 20 minutes or until thickened. Set aside.
Pork Ribs:
Process the ribs first and remove any silver skin and excess fat.
Slice through the ribs to make 3 to 4 portions.
Using the spice rub, cover all sides of the ribs. Then, place each piece in ziploc or vacuum bags.
Once the bags are sealed, place them in the chiller for 12 hours.
Set your precision cooker to 165 degrees F and preheat until the water comes to exact temperature.
Place the ribs with the plastic bags in the water bath. Cover with foil or appropriate sized lid.
Cook for 12 hours.
After, take the ribs out of the bags and chill in a bowl of ice water.
How to Grill Sous Vide Ribs:
Preheat your grill for 20 minutes at minimum. Place aluminum foil on grill grates.
Brush ribs with sauce and place them on the grill. Use the cover and cook ribs for 7 minutes or until sauce has become sticky.
Uncover, baste with sauce again, cover and cook for another 5 minutes.
Take ribs out and let them rest for 10 minutes.
Brush with sauce once more and serve. Enjoy!
Sugar: 62g
:
Calcium: 197mg
Calories: 779kcal
Carbohydrates: 76g
Cholesterol: 127mg
Fat: 40g
Fiber: 4g
Iron: 6mg
Monounsaturated Fat: 15g
Polyunsaturated Fat: 7g
Potassium: 1466mg
Protein: 29g
Saturated Fat: 12g
Sodium: 8306mg
Trans Fat: 1g
Vitamin A: 1044IU
Vitamin C: 25mg
