Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are very difficult to achieve through other cooking methods. When cooking with water, instead of an oven or a pan, we can raise the temperature to get the food to the exact temperatures we prefer. We can take it out as soon as it's done cooking, or let it rest in the water until we’re ready to eat—no more obsessively checking inside the oven, no more chaining yourself to the stove.
- Sous Vide Immersion Heater/Circulator
- Sous Vide water container with lid
- Vacuum food sealer (Foodsaver)
- 3 or 4 vacuum seal bags
- Large mixing bowl
- 1 slab of Baby Back Ribs
- 2 tablespoons of our house BBQ Spice Rub
- 1 tablespoon of our house Chili Powder
- 2 teaspoons of Tajín Clásico Seasoning (available in the spice aisle in most supermarkets)
- 3/4 cup of our house Texas BBQ Sauce
- Attach the Sous Vide Immersion Heater/Circulator to the water container
- Fill the water container with hot water until it reaches about 3 or 4 inches below the maximum water level of the Sour Vide device.
- Mix all of the spices with the BBQ sauce in a large bowl.
- Cut the Baby Back Ribs into sections with 3 or 4 bones each.
- Toss the cut sections into the spicy sauce mixture massaging them so that they are thoroughly coated.
- Place each section of ribs into a vacuum seal bag and use the vacuum food sealer to seal each bag. Make sure to STOP the vacuuming and seal the bag before the vacuum pressure force a rib bone to puncture the bag.
- Insert the vacuumed sealed bags into the hot water container so that the bags are not touching each other. Good water circulation is important for the perfect cook.
- Check the water level in the container and add, or remove, water so that the water level reaches the maximum level of the Sous Vide Immersion Heater/Circulator
- Follow the guideline of the Sous Vide device and set the cooking temperature to 60.5°C, with the cooking time set to 24 hours. (These ribs can actually cook up to 48 hours in the water bath and they will still be perfect.)
- Check the water level in the container every few hours to ensure water is not evaporating. If it is, add more to bring the water level back up where it should be.
- When the ribs are finished, remove them from the vacuumed sealed bags and startup your barbeque grill. When the grill is hot toss the ribs on it for just a few minutes to slightly char them on each side.
- Transfer to a cutting board to carve and serve.
Although we've done a lot of sous vide cooking, the 24 hour cook time worried me. I hate turning stuff to "mush" from over-cooking. No worries. These come up a beautiful medium cook (juicy) while still retaining a perfect "tooth" and just barely falling off the bone. I used extra BBQ sauce for dipping.ReplyDelete