Sous Vide Ribs

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.

1. Preheat Joule to 162 °F.
2. Mix salt and pink salt and make sure they are combined.
3. Cut the rack in half and season each half evenly. The pink salt is optional but is essential to creating a “smoke ring.”
4. Let the ribs rest in the salt brine for about 10 minutes.
5. Combine honey and liquid smoke in a bowl or cup, mix well, then mop the ribs all over with the glaze.
6. Place the ribs in Ziplock-style bags and cook for four hours at 162 °F.
7. Remove bags from water and allow them to cool a bit.
8. Preheat the Ninja Foodi Grill to “Air Fry” at 400 °F; however, you can also do this in the oven under the broiler.
9. Remove the sous vide ribs from the bags, and mop again with more of that smoky honey glaze.
10. 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.
11. Set the ribs in the air fry basket and let them crisp up until they develop a beautiful bark, about 5–10 minutes.
12. ‘Nuff said! Pull those ribs out of the Foodi/oven, let them rest for a few minutes, then cut them up and enjoy!