Joi Ito — Cooking
Recipe

Sous Vide Barbecue Ribs (Anova)

For the original recipe and instructions, see “Sous Vide Barbecue Ribs (Anova)” at J. Kenji López-Alt / Anova Culinary

4 Cook 12 to 36 hours ribs, pork, meat, pork spare ribs, BBQ

Notes

Recipe temp on Anova: 165°F / 73.9°C, 12:00. Joi's Precision Oven version: see the '… , Precision Oven' recipe.

Ingredients

  • SPICE RUB
  • 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
  • RIBS
  • 2 whole racks St. Louis-cut pork ribs
  • 1 1/2 teaspoons / 7 ml liquid hickory smoke (Wright's or Colgin)
  • SAUCE
  • 1 medium yellow onion, grated
  • 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