These pork ribs are simple to make and great when slow cooked with a little flavor and finished in the oven with your preferred sauce.
| Prep Time: | 10 mins |
| Cook Time: | 8 hrs 2 mins |
| Total Time: | 8 hrs 12 mins |
| Servings: | 4 |
| Yield: | 1 pound of ribs |
Ingredients
- 1 tablespoon kosher salt
- 1 tablespoon white sugar
- 1 pound pork spareribs
- ½ teaspoon red pepper flakes, or to taste (Optional)
- ¼ teaspoon five-spice powder, or to taste (Optional)
- ¼ teaspoon ground black pepper, or to taste (Optional)
- 2 teaspoons liquid smoke flavoring, or to taste (Optional)
- ½ cup barbecue sauce, or to taste
Instructions
- Mix salt and sugar together in a small bowl. Sprinkle all over ribs. Coat with red pepper flakes, five-spice powder, and black pepper. Slide ribs into a large vacuum-seal bag; pour in liquid smoke. Seal.
- Immerse bag in a heat-proof container of water with a sous vide cooker. Set temperature to 140 degrees F (60 degrees C); cook for 8 hours.
- Preheat oven to 450 degrees F (230 degrees C). Set oven rack about 6 inches from the heat source and turn on the broiler. Place a wire rack on top of a baking sheet.
- Pull ribs out of the bag; spread onto the prepared baking sheet and brush with barbeque sauce.
- Bake in the preheated oven until bubbly, 4 to 5 minutes. Flip and continue baking until other side bubbles, 2 to 3 minutes more.
- You can use any additional spices you prefer.
- if you’re lazy like me, just throw the pork in the bag, dump the salt and sugar in, and spread it around the best you can. It probably doesn’t get distributed quite as well, but I’ve rarely had a problem.
- Feel free to use your favorite barbeque sauce. The Bourbon Whiskey BBQ Sauce recipe (on Allrecipes) is great.
Nutrition Facts
| Calories | 278 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 0 g |
| Protein | 15 g |
| Saturated Fat | 6 g |
| Sodium | 1836 mg |
| Sugars | 11 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
The sweet spot for me was 155 for 15 hours. The meat was fork tender. I have done the recipe both with Char Siu and Korean BBQ.
This was my first time to try the sous vide feature of my Power Quick Pot. We really liked these. I finished them under the broiler with BBQ sauce. I plan to try them again.
It was edible and tasty, but I think a lower and slower cook may work better as the meat was not as tender as it can be. Needs more time at low heat for the collagen to break down. I’m thinking maybe 15 hours at 138-140.