Spare Ribs

ribs1.jpgI really like this sous vide preparation for ribs. They're moister than dry oven cooked ribs, and I like the texture better than braised ribs.

Update: This recipe for ribs was even better!

Preheat the sous vide machine to 160°F.

Start with a small (2.18 lb.) package of pork back ribs. Divide them so they'll fit into vacuum bags for the sous vide.

Seasoned them with a good coating of dry rub then vacuum seal.

ribs2.jpgSous vide for 4 hours at 160°F.

ribs3.jpgDrain the bags, put the ribs on a sheet pan, coat with barbecue sauce (about 4 oz.), broil until the sauce bubbles.
ribs4.jpgPictured above with skillet cornbread.