How To Sous Vide Pork Back Ribs
Back Ribs are a lean cut of pork. Because of this, back ribs is best cooked by bringing it up to your desired temperature, but not letting it cook for an extended period of time.
One of the awesome things about cooking back ribs sous vide is that you can cook as low as 134ºF and still serve it safely (of course, this may take a longer time to cook). Even at higher temperatures, you can still make a back ribs that will be moist and not dry.
Our advice with Back Ribs is to cook it at a temperature no more than medium.
Sous Vide Pork Back Ribs Recipe/Time
The most simple way of preparing back ribs is to:
- Bring your sous vide setup up to the proper temperature (see chart below).
- Cut it into portions.
- Put the back ribs into individual bags, along with a cooking fat like butter or olive oil, as well as some salt
- Seal the bag and place it in the water bath for some time.
- Remove the bag from the water bath, and the back ribs from the bag
Sous Vide Pork Back Ribs Temperature Chart
| Rare: | 125-130°F |
| Medium Rare: | 131-139°F |
| Medium: | 140-149°F |
| Medium Well: | 150-155°F |
| Well: | 156+°F |
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