One of my favorite things to cook sous vide are ribs. One of the reasons for this is sous vide can fully tenderize the ribs without any risk of drying them out. The ribs can then be finished however you like, usually by searing, grilling, or even briefly smoking them. This is true of any kind of rib including sous vide St. Louis ribs, sous vide beef ribs, and sous vide short ribs.

For this preparation I decided to use country style ribs for the sous vide ribs and paired them with sweet apples and an orzo salad. The best part of this recipe is that it has very little hands on time so you can make it during even the busiest of weeks.

Making sous vide ribs is a pretty quick and easy process. The beef ribs are first seasoned and then cooked at a temperature range of 140°F to 180°F (60°C to 82.2°C) for 8 to 24 hours, depending on how tender you want them. With sous vide pork ribs we use the range of 135°F (57.2°C) to 141°F (60.5°C). Depending on the type of pork ribs, they are cooked anywhere from 8 hours to several days.

Since we used country style ribs in this recipe we sous vide the ribs at 140°F (60°C) for 8 to 12 hours. This time frame makes these sous vide ribs ideal for busy weeks because you can put them in the sous vide machine in the morning when you leave for work and they will be done when you get home.

To top the sous vide ribs we use some apples cooked down with butter and brown sugar then topped with lemon juice and mint. Apples are a common pairing with pork ribs and it goes well here.