8 hours, 20 minutes
- 2 1/2 lbs. pork spareribs
- 6 tbsp The Safety
- 1 cup bbq sauce
- Fill a sturdy plastic food storage container with water almost to the top of the container. Set aside. This filled container is called a water bath.
- Insert an immersion circulator into the water bath and set to 160 degrees F.
- Cut the rack of ribs into three or four equal sections. Each section will be placed into a vacuum bag, so cut the rack according to the size of your bags.
- Rub the top of each rib section with The Safety and place in a vacuum bag. Do not use other plastic bags (including resealable sandwich bags), because they may not be able to withstand the prolonged exposure to the hot water bath.
- We recommend sealing your bags with a vacuum sealer, but you can sous vide with an unsealed vacuum bag as well. Just take care to keep the opening out of the water by clipping the top of the bag to the side of your sous vide container.
- Cook the ribs at 160 degrees F for 8 hours.
- Turn off the immersion circulator and remove the bagged ribs from the water bath.
- Remove the ribs from the vacuum bags and place them on a baking sheet. You can leave the sections together at this point or cut each section into individual ribs.
- Preheat the oven broiler to its highest setting.
- Brush the bbq sauce over the tops of the ribs and place under the broiler until the bbq sauce begins to bubble and caramelize.
- Remove the ribs from the broiler and let rest for 2 minutes before eating.
- Serve hot.
- Immersion Circulator
- Plastic Food Storage Container (at least 12qt.)
- Sharp Knife
- 3-4 vacuum bags
- Dry measuring spoons
- Dry measuring cups
- Baking Sheet
- [Optional] BBQ Brush