Sous Vide Chili Oil BBQ Ribs
Sous vide ribs fall off the bone. They are so tender it actually blows your mind, but caramelize these under a broiler in the oven, you have ribs that taste like bbq candy!
Ingredients
If You Have Chili Oil
- 3 lbs baby back ribs (about 1 rack)
- 3 tbsp brown sugar
- 2 tsp kosher salt
- 1/2 cup chili oil (I use this one)
If You Don't Have Chili Oil
- 3 tbsp brown sugar
- 1 tbsp smoked paprika
- 2 tsp chipotle chili powder
- 1 tsp garlic powder
- 1/2 tsp cinnamon
- 1/2 tsp cayenne powder
For The Broiling
- 1 cup Your favorite BBQ sauce, plus more for dipping (my favorite is always and will always be Sweet Baby Rays Original)
Instructions
- For all 3 ways of cooking. Remove the membrane from the ribs. Place the ribs on a cutting board and take a butter knife. Nestle it under the membrane to loosen the membrane off the bone. Then once loose, using a paper towel for grip, peel off the membrane and discard.
- For cooking with a sous vide. Preheat a pot of water filled with a sous vide immersion circulator to 155 degrees F. Sprinkle all sides of the ribs with brown sugar and salt. Then place in a vacuum bag and drizzle with the chili oil. Then seal shut. An alternative is to place the ribs in a sealable bag and dip them into a large bowl of water to remove the air then seal shut. Cook the ribs for 24 hours, making sure the bag remains completely submerged.
- For the crockpot. Preheat the crockpot on its lowest setting. Then sprinkle the ribs with the brown sugar and salt. Place in the crockpot and cover with chili oil. If you don’t have chili oil, you can sub beer or broth here. Cook ribs on low for 6-8 hours.
- For the oven low and slow. Preheat the oven to 225 degrees F. Sprinkle the ribs with the brown sugar, salt and chili oil pressing down the make sure it adheres. Then on a tin foil lined baking sheet, place the ribs meat side down so that the bottom is facing up. There is a lot of debate on which way to cook the ribs in the oven. I believe this is the best way. Then cover with tin foil and place in the oven 4-6 hours.
- If you want to make these ahead with the sous vide, you can pause here before finishing them off, by immediately placing the vacuum sealed bag in an ice bath to cook down rapidly. Then storing the cooked ribs in the fridge up to 5 days before finishing them.
- To finish. Remove ribs from any of the 3 cooking methods. Place on a tin foil lined baking sheet and brush with your favorite BBQ sauce. Starting with the bottom, place on a grill on the highest temperature without closing the grill top and sear for 2 minutes each side. You can also put under a broiler for the same allotted time.
- Once the BBQ sauce is hot, sticky and bubbling. Place on a cutting board and slice the ribs. Some will probably just fall off the bone here. Make sure to capture that glory.
- Serve warm with a side of extra BBQ sauce for us sauce lovers!
Nutrition
Calories: 798kcal | Carbohydrates: 20g | Protein: 41g | Fat: 62g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1373mg | Potassium: 623mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1206IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 3mg