24-Hour Sous Vide Ribs

BBQ ribs rubbed with a smoky dry rub, cooked sous vide for 24 hours, then slathered in BBQ sauce and grilled to finish.

Servings: 4

Prep: 20m

Cook: 24h

Total: 24h 20m

Fill a large pot or cooler with water, large enough to submerge the ribs. Preheat the sous vide water bath to 67°C by attaching the sous vide to the side of the pot.
Prepare the pork dry rub by combining all of the spices together in a medium bowl and set aside.
Remove the rack of ribs from the packaging and place onto a large baking sheet. Use a sharp knife to cut the rack in half. Flip the ribs over and remove the white membrane by peeling it back, then discard.
Generously season the ribs with about half of the dry rub, saving the rest for later. Use your hands to massage the rub into the front and back of the ribs.
Transfer each half rack of ribs into separate vacuum bags, remove as much air as possible and seal. Submerge the bags in the sous vide water bath, clipping them to the side of the pot. Cover the pot with a piece of foil, leaving a hole for the sous vide to stick out, to prevent evaporation overnight.
Set a timer for 24 hours, checking the water level occasionally and topping up if it evaporates.
Once the 24 hours is up, remove the bags from the water bath and cut them open with scissors. Discard the juices and remove the ribs. Pat dry with paper towel.
Season the front and back of the ribs with the remaining dry rub, then brush with a layer of BBQ sauce.
Preheat a grill to 230°C. Oil the grates, then grill both sides of the ribs for 5-6 minutes or until charred.
Let the ribs rest for 5-10 minutes before serving.