This sous vide country style pork ribs recipe is easy to make, but do take the time to pre-plan the meal because these ribs cook for 20 hours at 145 degrees Fahrenheit.
The final step of caramelizing the BBQ sauce adds the perfect touch to these fork tender sous vide ribs.
Why Sous Vide Country Style Pork Ribs Are The Best
Honestly, I love country style pork ribs cooed sous vide style.
The reason is because they are so easy to make.
Simply combine all the ingredients into a bag that you can vacuum seal and then let the sous vide appliance do the work.
The only thing you have to do is check the water levels to make sure the water does not evaporate.
If you are using a sous vide water oven appliance or sous vide circulator inside a sealed container, there is less likely to be a large amount of water loss.
I highly recommend investing in a container with a lid if you are using a sous vide circulator instead of one of the many sous vide water oven appliances on the market.
Here is my recipe for sous vide country style pork ribs.
Are Country Style Ribs Tough?
Country style ribs are not actually rib meat at all.
In fact, they are the cut that comes from behind the shoulder of the pig.
What this means is they will come out a little tough if they are not cooked low and slow – which is why cooking them Sous Vide is the best way because they come out tender and often the meat will fall off the bone a.k.a. scapula or shoulder blade.
These ribs are meant to be eaten with a fork, but around here, fingers came first when it comes to eating ribs!
PrintSous Vide Country Style Pork Ribs Recipe
- Prep Time: 15 minutes
- Cook Time: 20 hours 5 minutes
- Total Time: 20 hours 20 minutes
- Category: Pork
- Method: Sous Vide
Ingredients
- 1 package country style pork ribs
- 1/2 teaspoon Black Sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 Tablespoons liquid smoke
- 1/2 cup Sweet Baby Ray’s Honey BBQ Sauce
Instructions
- Fill the sous vide water oven or container you are using with a sous vide circulator with water up to the fill line.
- Set the temperature to 145 degrees Fahrenheit and let it preheat.
- In the meantime, open the package of country style ribs and rinse them off.
- Lay the rinsed off ribs on a layer of paper towels and pat dry.
- Sprinkle half the salt, pepper and garlic powder on one side of the ribs, then turn them over and sprinkle the rest on the other side.
- Carefully place the ribs into a vacuum seal bag making sure you don’t rub the spices off the pork ribs.
- Pour the BBQ sauce and liquid smoke into the bag and vacuum seal it.
- Once the water has reached 145 degrees Fahrenheit, lower the ribs into the water bath.
- Use something to weight them down so they remain submerged in the water.
- Set a timer and cook the country style pork ribs for 20 hours.
- Once the timer goes off, remove the bag of ribs from the water bath, open them and place each rib on a broiler pan.
- Add a generous amount of fresh BBQ sauce to the tops of the ribs.
- Turn the broiler on high.
- Place the ribs under the broiler for five minutes to caramelize the BBQ sauce.
- Remove the broiler pan from the oven and serve the ribs immediately.
How Long Can You Leave Country Style Pork Ribs In A Sous Vide?
Ideally you would remove the country style pork ribs as soon as they are done – but we all know life isn’t perfect and sometimes we have things come up that we didn’t count on.
So, to answer the question, leaving the country style ribs in the Sous Vide a couple of extra hours isn’t really going to affect the taste or texture of the meat.
However, for those who are super picky about how their country style ribs turn out, here is a great guide.
- For moist, tender and succulent ribs, cook them at 145 degrees Fahrenheit for 36 hours.
- For moist, soft and tender ribs, cook them at 150 degrees Fahrenheit for 15 to 20 hours.
- For farily moist, soft and tender ribs, cook them at 155 degrees Fahrenheit for 12 to 18 hours.
- For more traditional ribs that aren’t as moist, but still easily flake off the bone, cook them at 165 degrees Fahrenheit for 8 to 12 hours.
Final Thoughts On The Sous Vide Country Style Pork Ribs Recipe
I absolutely love ribs, but they have to be fork tender and the BBQ sauce has to be caramelized.
While I love the ribs made in the Instant Pot, these ribs disappeared much faster!
In fact, there were no leftovers for lunch the next day.
For those of you who have never tried cooking sous vide, I encourage you to take the plunge and give it a try.
Yes, the recipes do take longer than any other method of cooking, but the taste and tenderness is so worth the time spent.
Plus, in all honestly, you set it and forget it, very much like a Crock Pot, only I feel the taste is better because it is not watered down at all.
I hope you enjoyed this recipe and will leave comments below on your thoughts and experiences making this recipe.
FAQs: Sous Vide Country Style Pork Ribs
Discover everything you need to know about making mouthwatering sous vide country style pork ribs.
From cooking times to the secret to tender perfection, we’ve got your questions covered.
Dive into these frequently asked questions to make your sous vide rib adventure a culinary success.
Q: Why Sous Vide Country Style Pork Ribs?
A: Honestly, I love country style pork ribs cooked sous vide style. The reason is because they are so easy to make. Simply combine all the ingredients into a bag that you can vacuum seal and then let the sous vide appliance do the work.
Q: How long do these ribs cook for sous vide?
A: These ribs cook for a whopping 20 hours at 145 degrees Fahrenheit. It might seem like a long time, but the results are worth the wait!
Q: What’s the key to success when cooking these ribs sous vide?
A: The key is to maintain the water levels to make sure it doesn’t evaporate during the long cooking process. Using a sealed container with a sous vide circulator or a sous vide water oven appliance helps with this.
Q: Are country style ribs actually rib meat?
A: Surprisingly, no! Country style ribs are not rib meat at all. They come from behind the shoulder of the pig. This is why they can be a bit tough if not cooked properly.
Q: How do these ribs turn out when cooked sous vide?
A: When cooked sous vide, these ribs come out tender and often the meat will fall off the bone. They’re meant to be eaten with a fork, but if you’re like me, fingers are fair game when it comes to ribs!
Q: Can you leave country style pork ribs in a sous vide for longer than the recommended cooking time?
A: Yes, you can leave them in for a couple of extra hours if needed. It won’t significantly affect the taste or texture.
Q: What’s the ideal cooking time and temperature for moist, tender ribs?
A: For moist, tender, and succulent ribs, cook them at 145 degrees Fahrenheit for 36 hours.
Q: How about if I want them moist, soft, and tender but with less time?
A: If you’re looking for moist, soft, and tender ribs but with less time, try cooking them at 150 degrees Fahrenheit for 15 to 20 hours.
Q: What if I prefer ribs that are fairly moist and soft but with less cooking time?
A: If you want fairly moist, soft, and tender ribs with less time, go for 155 degrees Fahrenheit for 12 to 18 hours.
Q: Are there options for more traditional ribs that aren’t as moist?
A: Absolutely! If you prefer more traditional ribs that aren’t as moist but still easily flake off the bone, cook them at 165 degrees Fahrenheit for 8 to 12 hours.
Q: What’s the final touch that makes these sous vide ribs perfect?
A: The final step of caramelizing the BBQ sauce adds the perfect touch to these fork-tender sous vide ribs. It’s where the magic happens!
Q: How do these ribs compare to Instant Pot ribs?
A: While I love ribs made in the Instant Pot, these sous vide ribs disappeared much faster! The tenderness and flavor are hard to beat.
Q: Is sous vide cooking worth the extra time?
A: Yes, it’s absolutely worth the extra time. Sous vide cooking may take longer than other methods, but the taste and tenderness are so worth it. Plus, it’s a “set it and forget it” process, much like a Crock Pot, and the taste isn’t watered down.
Q: Any tips for those new to sous vide cooking?
A: For those of you who have never tried cooking sous vide, I encourage you to take the plunge and give it a try. It’s a game-changer for cooking meats to perfection.
Q: What should readers do after trying this recipe?
A: After trying this recipe, I hope you’ll leave comments below sharing your thoughts and experiences. I’d love to hear how it turns out for you and any variations you try!
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RayM
Friday 21st of April 2023
Sorry but these are not country style ribs wherever you come from. And if you are writing recipes you really should know about cuts of meat and not rely on what your local grocer calls them.
sean taylor
Saturday 2nd of July 2022
This recipe calls for liquid smoke in the ingredients but makes no mention of it in the instructions. Are you adding that to the BBQ sauce. The instructions mention garlic powder yet it is missing from the ingredients list. Finally you say to sprinkle "one side: of the ribs with the S&P and garlic powder but these are country style pork ribs and have no bone. Can you please clarify?
Sheri Ann Richerson
Tuesday 5th of July 2022
My apologies. Add the liquid smoke to the BBA sauce in the bag before you seal it. Sprinkle both sides of the ribs with the spices. I hope that helps.
Jerry
Monday 11th of April 2022
I would forget about the special sous vide bucket and just use foil over the top of a large stock pot. Why buy somethign that is single use? Use what you got and put the money into more ingredients!
Sheri Ann Richerson
Tuesday 19th of April 2022
@Jerry, I found that not using a sous vide container made the water evaporate too fast. Even with foil I had to constantly check on it. It is not a single use container at all. The container I use is reusable and made for Sous Vide Cooker.
Devin Thomas
Saturday 1st of May 2021
this is not a recipe for SV country style ribs. It looks like simple pork ribs ( baby back or St Loius?)
Country style ribs are pork butt or shoulder cut into steaks or chops
Paul
Friday 14th of January 2022
@Devin Thomas, I agree, the photo showed back ribs, not country style ribs cut from pork butt. I'm in Nebraska and we know pork (and beef).
Sheri Ann Richerson
Tuesday 15th of June 2021
These are what our grocery store calls country ribs. Sometimes things are called different in different parts of the country.