These sous vide ribs were the first experiment I attempted after moving into our apartment. The concept of cooking low-and-slow with water opened new possibilities to create incredible barbecue indoors.
Gather the ingredients.
- 1 Rack of Spareribs
- 2 tbsp. Kosher Salt
- ½ tsp. Pink Curing Salt
- 2 tbsp. Black Pepper
- 2 tsp. Kosher Salt
- 1 tsp. Accent
- 1 tsp. Smoked Paprika
- ½ tsp. Mustard Powder
- ½ tsp. Garlic Powder
- ½ tsp. Onion Powder
- ½ tsp. Celery Seed
- 4 tbsp. Texas Honey
- 2 tbsp. Pecan Liquid Smoke
- Joule Sous Vide Cooker
- Sous Vide Container
- Ninja Foodi Grill or Oven
Let’s go to work.
- Preheat Joule to 162 °F.
- Mix salt and pink salt and make sure they are combined.
- Cut the rack in half and season each half evenly. The pink salt is optional but is essential to creating a “smoke ring.”
- Let the ribs rest in the salt brine for about 10 minutes.
- Combine honey and liquid smoke in a bowl or cup, mix well, then mop the ribs all over with the glaze.
- Place the ribs in Ziplock-style bags and cook for four hours at 162 °F.
- Remove bags from water and allow them to cool a bit.
- Preheat the Ninja Foodi Grill to “Air Fry” at 400 °F; however, you can also do this in the oven under the broiler.
- Remove the sous vide ribs from the bags, and mop again with more of that smoky honey glaze.
- Combine all the spices in a shaker, mix well, then dust the ribs all over, being sure to get it in all the cracks and crevices.
- Set the ribs in the air fry basket and let them crisp up until they develop a beautiful bark, about 5–10 minutes.
- ‘Nuff said! Pull those ribs out of the Foodi/oven, let them rest for a few minutes, then cut them up and enjoy!