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Slow cooked with just a bit of flavor and then finished in the oven with your favorite sauce, these pork ribs are easy and delicious.
Ingredients
- 1 tablespoon kosher salt
- 1 tablespoon white sugar
- 1 pound pork spareribs
- ½ teaspoon red pepper flakes, or to taste (Optional)
- ¼ teaspoon five-spice powder, or to taste (Optional)
- ¼ teaspoon ground black pepper, or to taste (Optional)
- 2 teaspoons liquid smoke flavoring, or to taste (Optional)
- ½ cup barbecue sauce, or to taste
Directions
Step 1
Mix salt and sugar together in a small bowl. Sprinkle all over ribs. Coat with red pepper flakes, five-spice powder, and black pepper. Slide ribs into a large vacuum-seal bag; pour in liquid smoke. Seal.
Step 2
Immerse bag in a heat-proof container of water with a sous vide cooker. Set temperature to 140 degrees F (60 degrees C); cook for 8 hours.
Step 3
Preheat oven to 450 degrees F (230 degrees C). Set oven rack about 6 inches from the heat source and turn on the broiler. Place a wire rack on top of a baking sheet.
Step 4
Pull ribs out of the bag; spread onto the prepared baking sheet and brush with barbeque sauce.
Step 5
Bake in the preheated oven until bubbly, 4 to 5 minutes. Flip and continue baking until other side bubbles, 2 to 3 minutes more.
Cook’s Notes:
You can use any additional spices you prefer.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 278 | |
| % Daily Value * | |
| Total Fat17g | 22% |
| Saturated Fat6g | 29% |
| Cholesterol60mg | 20% |
| Sodium1836mg | 80% |
| Total Carbohydrate15g | 5% |
| Dietary Fiber0g | 1% |
| Total Sugars11g | |
| Protein15g | |
| Vitamin C1mg | 3% |
| Calcium30mg | 2% |
| Iron1mg | 6% |
| Potassium233mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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