After my initial success with the egg bites, i decided to see what else I could try!
Ribs seemed the next course of action and I had some remaining home made bbq sauce from a dear friend.
I went to the Anovo site to see what they suggested. I found a couple different options!
I already had my ribs sealed in the freezer. So i shifted the recipe to just be cooking the ribs vs having a rub on them. I think it turned out fine!
I have yet to upgrade to a closed bucket. I had to continuously fill the pot due to loss of water to evaporation. I also didn’t read the part about putting tinfoil over the pot – well that would have been good to know!
Ribs – sous vie and in the oven
Ingredients
- 6 ribs – 2, 3 rib section.
- Rub (chipotle) [hyperlinks]https://lazybearfoods.com/2020/10/chipotle-seasoning-mix/]
- BBQ sauce
Instructions
- Set your Precision Cooker to 145°F / 63°C
- Add ribs to the water bath and cover with a lid, aluminum foil
- Cook for 36 hours at 145°F / 63ºC
- At this point the ribs can be plced in the fridge or continue on.
- Preheat oven to 300
- Place a rack, over tinfoil, in a jelly pan.
- Remove the ribs from the sealed bag
- Sprinkle with chipotle (or rub of your choice
- Cook for 20 min
- Brush with BBQ Sauce
- Cook for 10 min
- Flip ribs, brush with BBQ sauce
- Cook for 10 min
- Remove from the oven and serve with additional bbq sauce.
Verdict: Lower temp and longer time makes the ribs very soft.
Hubby thinks this is better than the crockpot version, and the meat is just as tender but holds to the bone.
Option 2 would have been the grill, but it started to rain! 🙂
