After my Sous Vide salmon was such a success the following night I cooked up these BBQ country ribs. They were so yummy but unfortunately hard to photograph! That is because they were literally FALL OFF THE BONE ribs! They were so yummy. They did take some planning ahead because they do cook for about 21 hours. But there is little to no work involved with the Sous Vide.
Preheat your SousVide Supreme water to 71-80 degrees C or 160-176 degrees F.
Grab the country style ribs and drizzle with olive oil and then add your favorite go-to steak and rib rub
and vacuum seal them (this is my kids favorite part)
and place them in the Sous Vide supreme
And let cook for 18-24 hours (I cooked mine for 21 hours)
Take out and cover with your favorite BBQ sauce and serve!
Steak and Rib Rub
1/4 cup Kosher Salt
2 Tablespoons granulated sugar
2 Tablespoons paprika
2 Tablespoons cumin
2 Tablespoons garlic powder
2 Tablespoons chili powder
1 Tablespoons mustard powder
1 Tablespoons ground black pepper
2 teaspoons cayenne pepper
Combined all ingredients in a medium size bowl and stir.
Favorite Homemade BBQ Sauce
4 medium onion, diced very small
1 cup salad oil
1 #10 can of ketchup
4 cups cider vinegar
3 Tablespoons granulated garlic
4 Tablespoons dry mustard
2 Tablespoons ground cumin
1/3 cup chile powder
2 Tablespoons white pepper
1 Tablespoons cayenne pepper
2 teaspoons dry oregano
3 (fluid) ounces Tabasco
2 1/2 lbs plus 1 Tablespoon brown sugar
4 lemons, juice only
1 cup honey
1 cup molasses
1 Tablespoons dry Thyme
3 Tablespoons salt
1 Tablespoons black pepper
Caramelize onions in salad oil until well browned not burned. Then combine with all ingredients and simmer over low heat for 1 hour uncovered.