13 ML TO TBSP RECIPES

Name: Barbecue Ribs
Prep time: 4 h
Total time: 12 h
Yield: Ingredients for 4
Ingredients: 1/3 cup / 80 ml Paprika; 1/3 cup / 80 ml Dark Brown Sugar; 1/4 cup / 60 ml Kosher Salt; 2 tablespoons / 30 ml Whole Yellow Mustard Seed; 1 teaspoon / 5 ml Freshly Ground Black Pepper; 2 tablespoons / 30 ml Granulated Garlic Powder; 1 tablespoon / 15 ml Dried Oregano; 1 tablespoon / 15 ml Whole Coriander Seed; 1 teaspoon / 5 ml Red Pepper Flakes; 1 Medium Yellow Onion, Grated (grate using large holes of a box grater); 1 1/2 cups / 320 ml Ketchup; 2 tablespoons / 30 ml Spicy Brown Mustard; 1/3 cup / 80 ml Dark Molasses; 1/4 cup / 60 ml Worcestershire Sauce; 1/4 cup / 60 ml Apple Cider Vinegar; 1 1/2 teaspoons / 7 ml Wright’s or Colgin Liquid Hickory Smoke; 2 Whole Racks St. Louis-Cut Pork Ribs

BARBECUE RIBS - SOUS VIDE RECIPES

Barbecue Ribs - Sous Vide Recipes image

Ribs are traditionally slow-cooked in a smoker in order to get their copious amounts of connective tissue to convert to gelatin, turning the tough ribs tender. The rate at which this conversion takes place is a function of temperature and time; The lower the temperature, the longer it takes. At the same time, the lower the temperature, the more internal moisture the ribs will retain as they cook. So while a rib cooked at 145°F / 63°C will take about three times longer to tenderize than those cooked at 165°F / 74°C, they will end up with a more succulent, meaty texture that eats almost like an extra-tender steak. Ribs cooked at a higher temperature will have a more traditional bbq rib texture with well-rendered fat and meat that shreds as you eat it.Note: Barbecue sauce can also be omitted if you prefer a dry-style rib. For dry-style ribs, re-rub ribs with reserved 3 tbsp / 45 ml of dry rub after removing them from the vacuum bags in Step 13 and omit saucing steps when ribs are in the oven or on the grill.

Provided by J. Kenji López-Alt

Total Time 12 hours 00 minutes

Prep Time 04 hours 00 minutes

Yield Ingredients for 4

Number Of Ingredients 17

Ingredients

BARBECUE RIBS - SOUS VIDE RECIPES

Barbecue Ribs - Sous Vide Recipes image

Ribs are traditionally slow-cooked in a smoker in order to get their copious amounts of connective tissue to convert to gelatin, turning the tough ribs tender. The rate at which this conversion takes place is a function of temperature and time; The lower the temperature, the longer it takes. At the same time, the lower the temperature, the more internal moisture the ribs will retain as they cook. So while a rib cooked at 145°F / 63°C will take about three times longer to tenderize than those cooked at 165°F / 74°C, they will end up with a more succulent, meaty texture that eats almost like an extra-tender steak. Ribs cooked at a higher temperature will have a more traditional bbq rib texture with well-rendered fat and meat that shreds as you eat it.Note: Barbecue sauce can also be omitted if you prefer a dry-style rib. For dry-style ribs, re-rub ribs with reserved 3 tbsp / 45 ml of dry rub after removing them from the vacuum bags in Step 13 and omit saucing steps when ribs are in the oven or on the grill.

Provided by J. Kenji López-Alt

Total Time 12 hours 00 minutes

Prep Time 04 hours 00 minutes

Yield Ingredients for 4

Number Of Ingredients 17

Ingredients

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