Summertime is coming, and that means ribs. Sweet and spicy, fall-off-the-bone, savory, meaty, delicious ribs. And while you may already have your grilled or baked ribs mastered, we bet you haven’t yet tried sous vide ribs.
CONTENTS
- Sous vide ribs are more tender (and customizable)
- Sous vide ribs come out perfect
- Sous vide ribs can be dry rubbed (or sauced – or both!)
- Sous vide ribs don’t require a smoker
- Sous vide ribs recipe
Before you roll your eyes at the idea of something as primitive and macho as ribs being prepared in something as modern and geeky as a sous vide machine (how dare you), hear us out. You’re going to want to try this the next time you get that delivery from Omaha Steaks.
Sous vide ribs are more tender (and customizable)
We’re sure your grilled or baked ribs are tender. But not like this. Really.
When food is cooked in a sous vide machine, it cooks in its own juices, creating not only an incredible taste, but also a fall-off-the-bone tender texture to your ribs.
And if you prefer a snappier rib with a bit of bite, you can get that, too, with a slight temperature adjustment.