Tender Sous Vide Pork Ribs (Gluten-free, No Soy/Dairy/Grains)

Portion control, schmortion control. lol When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better. Plus, you can replicate that goodness all year long indoors!

Cooking pork ribs sous vide is so easy it doesn't even need a recipe! Just season, sous vide, and crisp!

Remove your ribs from whatever packaging you bought them in and pat them dry. There might be a  membrane on the backside of your ribs. If there is, you will want to pull it off as it is tough to eat and keeps your ribs from being "fall off the bone".

To make removing the membrane easier, gently slide a knife under it and wiggle it a bit to loosen the membrane.

Cut your rack of ribs in half (or smaller portions) to fit into your sous vide/Ziplock bags. Season the ribs, add them to the bags, and cook at 184 F for 4 hours.

Remove the ribs from the bags and pat the surface as dry as possible. A wet surface will not crisp up. Place the ribs on a baking sheet, reseason (or add bbq sauce), and broil for a few minutes until they start to develop a crust. You could also char them on a grill or hit them with a propane torch. Let the ribs cools for a few minutes, cut into individual sections, and enjoy!

Fall off the bone meatiness!

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