I think this recipe can be made even without a sous vide machine so long as you are baking the ribs SUPER low and slow, chill them completely before blasting on high heat in the last few minutes, you should get the same, delicious result.
Directions for the BBQ Rub
Remove the papery silver skin from the back of the ribs. Then, breakdown each rack of ribs into more manageable half racks.
Mix all of the ingredients together for the spice rub. Apply generously to all of the ribs.
Directions for the Ribs
Bring a large tub of water to 145 degrees using a sous vide machine or immersion circulator. I use an Anova Nano Sous Vide. You can cook the ribs at this temperature for 36 hours; 165 degrees for 12 hours; or 145 degrees for 12 hours and 165 degrees for four hours.
Place two half racks of ribs into the plastic bags. Vacuum and seal shut. Repeat for the other two half racks of ribs. Submerge both packages into the water bath.
After the cooking, remove the bags from the water bath. Cool the ribs in the fridge for at least an hour. Transfer the cooking liquid from the bags into a small sauce pot. Bring to a boil and reduce by half. After reducing, add the BBQ sauce to the pan. Continue to cook on low heat for ten minutes.
Next, bring an oven to broiling temperature or grill to 500-700 degrees. Liberally brush each rack of ribs with sauce. If you’re cooking above 500 degree, cook for five minutes or until the sauce has caramelized; if you’re cooking in an oven at 500 degrees cook for ten minutes. Turn off the heat of the oven or grill and allow the ribs to sit in the oven to heat through for another five minutes. Transfer to a cutting board and slice into individual ribs. Enjoy with bread & butter pickles!
