Sous Vide Baby Back Ribs

5 from 3 votes

Slow cooked in a sous vide water bath for 36 hours, these sous vide baby back ribs are fall-off-the-bone, melt-in-your-mouth tender!

Prep Time5

Cook Time2 12 40

Total Time2 12 45

Course: Main Course

Cuisine: American

Servings: servings

Calories: 216kcal

Author: Danielle Wolter

Heat a sous vide water bath to 145F degrees.
Remove the membrane on the back of the ribs. Cut the rib rack in half (or more) if needed to fit in the water bath.
Coat the ribs with the mustard then the bbq rub.
Place in a vacuum seal bag and add the liquid smoke.
Seal and cook for 36 hours.
Remove and place on a foil lined baking sheet (can also grill).
Baste with bbq sauce and place under the broiler (or on the grill) for 5-10 minutes to caramelize.
Remove and slice ribs. Serve with extra bbq sauce if desired.

Cut the rack of ribs in half or thirds to ensure it fits in the sous vide container. vacuum seal each separately (you can even try different rubs and seasonings to see what you like the most!).

You can also bake/grill the ribs with additional dry rub instead of bbq sauce if you prefer.

Any kind of bbq sauce can be used, although I prefer my homemade barbecue sauce.

Adjust the cook times/temperatures according to the table above depending on your preference.

If your rub does not contain salt, make sure you add 2-3 teaspoons of salt to the ribs as well.