Sous Vide Beef Back Ribs


(Adapted from an Anova recipe online for Sous Vide Dry Rubbed Beef Back Ribs)


Note that I did not add the garlic powder until I was ready to grill the ribs. I was concerned that it might develop an odd flavor after 30 hours in the sous vide bath.


Serves 3 - 4


1 (3.3 pound) rack of beef back ribs

Kosher salt and freshly ground black pepper

Garlic powder, for finishing


1.    Fill a large container with hot tap water. Put your sous vide cooker in the container and set the temperature to 141°F (60.5°C). Set the timer for 30 hours.

2.    Generously season both sides of the ribs with salt and pepper.

3.    Seal the ribs in a vacuum seal bag, or use a 2 gallon Ziploc bag. (If using a Ziploc bag, use the water immersion technique to seal the bag.)

4.    When the sous vide water has reached the cooking temperature, put the bag of ribs in the water, making sure the ribs are fully submerged.

5.    Use a lid, as I did, or cover the top of the container with aluminum foil to minimize water evaporation.  (If your water does evaporate, you will have to add more water to keep the ribs submerged. I had no evaporation with my 12-quart container and silicone lid.)

6.    Just before the 30 hours are up, heat your grill to high. (Or heat your oven to 450°F, 232°C.)

7.    When the sous vide timer goes off, remove the ribs from the bag and pat them dry with paper towels.

8.    Season the ribs with more salt, pepper, and the garlic powder.

9.    Keeping your grill at the highest heat, grill the ribs for about 1 minute on each side. (Or roast in the oven on a baking sheet for about 10 minutes.)