Sous Vide Ribs
With Cider BBQ Sauce
by Andrea Alden
Season and brush with rub
- 2 tbsp. butter
- 1 medium onion, minced
- 1 clove garlic, grated
- 3 tbsp. molasses
- 2 bottles of apple cider (approx. 3 cups)
- 1 can, 156 ml. tomato paste
- ¼ cup brown sugar
- 1 tbsp. yellow mustard
- 1 tbsp. Worcestershire sauce
- 1 tsp cayenne pepper
- salt and freshly ground black pepper to taste
Remove the silver skin from the back of the ribs. Cut the racks in half or thirds to fit into the bags that you will be using to cook sous vide. Rub the ribs on all sides with the Smoky Cedar & Ale wet rub.
Place the ribs into bags and remove as much air from the bags as possible before submerging them in the water bath. Set a timer for 3 hours.
While the ribs are cooking, make the sauce. Melt the butter in a saucepan and cook the onions down until they are translucent. Add the garlic and cook for another minute. Add the molasses, cider, tomato paste, sugar, mustard, Worcestershire, and cayenne (add more if you want a little more kick). Allow the sauce to simmer until thickened, about 15 minutes. Taste and adjust with salt and pepper to taste.
When the ribs are finished in the sous vide, it’s time to put them on the grill. Preheat your grill to low, around 300 to 350°F.
Place the ribs, bone side down on the grill and, using indirect heat, roast the ribs for about 10 minutes. At this time you can also use wood chips
to add extra smoky flavor.
After 10 minutes, begin slathering on that sauce. Coat the tops, roast for another 10 minutes, then crank your grill to high. Slather more sauce on top, flip the ribs over and grill them over direct heat now. Baste the backsides with some sauce, flip and sauce, flip and sauce until everything is all grill marked and the sauce has caramelized but not burned.
So many ribs
Do try to share
These Sous Vide Ribs With Cider BBQ Sauce were amazing, not that I would have settled for anything less. There’s a good reason why too! I arrived at the office one day to the boss asking if I could cook for some special guests. I am often asked to cook for guests, so this was no biggie. Or so I thought. I was asked to cook for Mike Holmes! *Insert fangirling followed by momentary panic here.* After much indecision I settled upon a menu for the date that included these ribs. I tell you, I couldn’t have pulled all of this off without the help of my husband, who assisted me in prepping the night before, and then my team at work, who helped with set up and serving. In the end, when I shook Mike’s hand (finally, because the first time I met him that day they were covered in rib rub and sauce) he couldn’t get over how delicious the ribs were. And Mike Holmes knows when something’s done right.