Sous Vide St. Louis Ribs

Sous Vide St. Louis RibsMy love for my Sous Vide Supreme has been well documented. One of the things I’ve enjoyed most about the sous vide method of cooking is its ability to make cooking for a crowd completely foolproof. You simply set the water bath to the desired temperature, and the food will never overcook or dry out.

After hearing about my success with the sous vide ribs I made on the 4th of July, my mom asked me to make them for her labor day cookout. Like most sous vide recipes, these are perfect to make for a party. They can be almost completely done ahead and are a huge crowd-pleaser.

Because my mom’s cookout was on Monday and Matt and I were going to be in New York City until late Sunday night, I actually cooked them during the week and refrigerated the cooked ribs until then. I used the same method I used on the 4th: I brined them overnight, coated them in barbecue rub, and then sous vide for 48 hours. When we were ready to eat, I simply brushed the cooked ribs with homemade barbecue sauce and grilled them until warmed through and lightly charred.

The meaty ribs turn out incredibly moist and fall off the bone tender. They may not be traditional barbecue ribs, but they’re definitley my new favorite!

Sous Vide St. Louis Ribs

Adapted from and Serious Eats

Sous Vide St. Louis Ribs

Ingredients (6-10)


Combine the water, salt, and molasses and separate into a very large bowl. Cut each rack into three even pieces and submerge into the brine. Refrigerate overnight.

Remove the ribs from the brine and pat dry. Meanwhile, heat your sous vide machine to 145°F. Season the ribs liberally with the barbecue rub and vacuum seal.

When the water bath is at 145°F, completely submerge the vacuum sealed packets of ribs. Let cook for at least 48 hours, or up to 72 hours.

If you’re not going to eat the ribs immediately, store the sealed packets in the refrigerator.

Sous Vide St. Louis Ribs

When you want to serve the ribs, remove the ribs from the vacuum sealed packets and let them come to room temperature (They won’t look very pretty yet.)
Sous Vide St. Louis Ribs
Cook the ribs over medium heat on the grill until lightly charred on both sides, brushing with the barbecue sauce during cooking. Because we were using a gas grill, we put some smoked wood chips in a little metal basket underneath the grill grates for a little extra flavor.

Sous Vide St. Louis Ribs

When finished, cut each slab into individual ribs and serve with additional barbecue sauce.

What are your favorite things to cook for a crowd?

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