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Not Barbecued Ribs

These ribs are so unbelievable. You will not believe that they were made in the oven or in this case Sous Vide. I've made them plenty of times in the oven and decided they would be an excellent candidate for Sous Vide. I've given the oven recipe too because I know not everyone has a Sous Vide. It does take a little planning ahead because you do need to let the ribs sit overnight with the rub. You also need to be around for the cooking which is low and slow.

Not Barbecued Ribs (Adapted from Alton Brown)

1 rack of baby back or St. Louis Style Ribs
5 T brown sugar
1 T garlic powder
1/2 T thyme
1 T Ancho (feel free to add more)
1 t allspice

Mix ingredients together in a small bowl.

Set out a large piece of aluminum foil. Place the ribs in the center of the foil and rub the bottom side with half of the rub. Turn over and put the rest of the rub on the other side. Make sure you rub the spices into the meat well.

Fold either side of the foil over the ribs and seal the ends. If baking in the oven leave one end only folded over once. You will need to add some liquid in there and just folding it over once makes it easier. Set in refrigerator overnight.

1/2 c orange juice (preferably fresh)
1/2 c Margarita Mix

For oven:

Mix liquid ingredients together. Open one end of the foil. Hold the ribs vertical and pour in the mixture. Seal well and gently turn the packet from side to side to let the liquid distribute over the meat. Bake in oven at 350 for 1 hour then turn the oven down to 250 and cook for 2 hours or until tender.

For Sous Vide:
Mix liquid ingredients together. Cut rack in half. Place ribs in sealable bag and pour half of the liquid in each bag. Remove air and seal. Place in preheated Sous Vide water bath at 185 for 12 hours.

Finishing off the ribs (both methods):

1/3 c honey
1/3 c ketchup
1 T Worcestershire sauce
1 T instant espresso powder

Remove ribs from foil or bags. Preheat broiler. Pour liquid from foil or bags in a saucepan. Add ingredients and cook for about 10 minutes until reduced. Coat ribs with sauce and place under broiler until browned.

Get the napkins ready because these are messy baby but oh so worth it.


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