These sous vide pork ribs are tender, flavorful, and finished with a smoky glaze for a perfect balance of taste and texture.
Preheat your sous vide machine to 140°F (60°C).
Preheating ensures the water is at the right temperature when you add the ribs.
In a mixing bowl, combine smoked paprika, cumin, chili powder, dried oregano, black pepper, kosher salt, garlic powder, and onion powder.
Mixing the spices thoroughly ensures an even distribution of flavors.
Cut the pork ribs into sections of 3-4 bones each.
Cutting the ribs makes them easier to handle and cook evenly.
Rub the spice mixture evenly over both sides of the ribs.
Pat the spices onto the ribs to help them adhere better.
Place each rib section into a vacuum-seal bag and seal tightly.
Ensure all air is removed from the bags for proper sous vide cooking.
Submerge the sealed ribs in the preheated water bath and cook for 24 hours.
Cooking for 24 hours ensures the ribs are tender and flavorful.
Remove the ribs from the bags and pat them dry.
Drying the ribs helps achieve a better sear on the grill.
Preheat your grill to medium-high heat.
A hot grill ensures the ribs sear quickly without overcooking.
Grill the ribs for 1-2 minutes per side, brushing with barbecue sauce as they cook.
Brushing the sauce on during grilling caramelizes it for a smoky, sweet finish.
Serve the ribs hot with your favorite sides.
Serve immediately to enjoy the ribs at their best.
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