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Pork Ribs

Updated: 6 days ago


1.5-2 kg pork spare ribs

Spice Mix:

Freshly ground black pepper, to taste

2 tablespoons honey

2 tablespoons sweet paprika

2 tablespoons curry powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder (optional)

1 teaspoon mustard powder

1 teaspoon cumin powder

1 cup barbecue sauce


Sous vide device

Sous vide bags or heat-resistant resealable bags

Vacuum sealer (optional)


Aluminum foil

Oven rack


Preparing the Ribs:

Remove the membrane from the back of the ribs to make them more tender. Lift it with a knife and pull it off.

Generously season the ribs with salt and pepper on both sides.

Preparing the Rub:

In a bowl, mix all the spice mix ingredients (black pepper, honey, sweet paprika, curry powder, garlic powder, onion powder, chili powder, mustard powder, cumin powder).

Rub the spice mix on both sides of the ribs, massaging it well into the meat. Marinate the ribs in the fridge for 24 hours.

Vacuum Sealing:

Place the ribs in sous vide bags.

Remove the air from the bags using a vacuum sealer or the water immersion method for resealable bags.

Sous Vide Cooking:

Preheat the sous vide device to 72°C (165°F).

Submerge the sealed bags in the water and cook for 12 hours. This long, low-temperature cooking will make the ribs extremely tender.


After sous vide cooking, remove the ribs from the bags and pat them dry with paper towels.

Preheat the oven to 220°C (430°F).

Place the ribs on an oven rack over a baking sheet to catch the drippings.

Generously brush the ribs with barbecue sauce on both sides.

Bake in the oven for 15 minutes, until the sauce is caramelized and slightly charred.

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