I found seasoned St Louis style ribs at Costco, 2 for $25. I threw them in my sous vide for 23 hours at 150 degrees, pulled them out to cool a little while I worked on a sauce with the juices.
I put half the juices in a pot and added brown sugar. I simmered it down and applied it back on the ribs as a binder for additional spices.
Then I threw it in the oven at 450 for 20 min.
The first picture is what it looked like after removing them from the bag and the other pic is after getting a little bark in the oven.
It was a hit with the family and I can't wait to do it again.
by mrchen911
5 Comments
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This was pull off the bones. Next time I’m going to try fall off the bones.
Does anyone have any suggestions to take this to another level? They were really good, but not the best ribs I’ve ever had.
Google Kenji soup vide ribs. That’ll give you a ton of options. This is my infallible go-to technique, which I’ve modified to taste with more liquid smoke, smoked salt, MSG, etc.
St Loiis is a cut, not a style, and one tray 100% is NOT St Louis. The other tray, squared off, look to be St Louis.
How do you fit that in a sous vide