How to Prepare Sous Vide Baby Back Ribs? To properly prepare sous vide baby back ribs, you should cut them in half. Make sure to remove the thin membrane that lines the back. The membrane is tough and chewy and will not soften once cooked. Also, remove any membrane that’s attached to the bone. Cut the membrane off carefully, and place each rib in a separate vacuum-sealed bag. Once you’ve trimmed off the membrane, you should rub each rib with a homemade BBQ spice rub.
When storing the ribs, please keep them in ice water to keep them cold. This way, they won’t get soggy or dry.
The vacuum-sealed ribs require less water than the water displacement method, and the air in the bag helps keep bacteria from growing. When vacuum-sealing, you should use a weight to weigh down the rib bag if it floats during cooking.
The next step in cooking sous vide ribs is to prepare the rib racks before cooking. To make it easier, cut the rib racks into six or ten sections, depending on their size. Then, season them liberally with your favorite barbecue blend and sprinkle them with kosher salt. When you’re done, place them on a grill or in a sous vide container. Once finished, remove them from the sous vide containers and serve with your favorite barbecue sauce.
The next step in cooking sous vide baby back ribs is to marinate them the night before. For more flavorful and tender meat, season the ribs liberally with BBQ or salt-free seasoning.
Once they’re cooked, you can serve them with mashed potatoes and green peas and serve additional sauce if you wish.
While sous vide baby back ribs take about eight hours to cook at a low temperature, they retain more moisture than traditional ribs. The resulting meat has a moist pork chop texture yet remains tender to the touch. The meat should also be slightly pink when tugged.
This result is impossible to achieve with traditional cooking methods. The meat should be cooked to a medium-rare level. After a few hours, you can then grill them at 300F and bast them with barbecue sauce.