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Easy Sous Vide Ribs

Sous Vide Ribs

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Serves 2 to 3.
By Dennis W. Viau; modified from a friend’s recipe.

The easiest part of this dish is the marinade/barbecue sauce. It’s only two ingredients. The ribs are cooked 20 hours with a sous vide device and then browned on the grill.

If you prefer to prepare a full rack of spareribs, simply double the ingredients below.


½ rack of pork spareribs
½ cup (120ml) prepared teriyaki sauce
½ cup (120ml) bourbon


Divide the rack of ribs into three-rib portions.

Prepare the marinade by combining the teriyaki sauce and bourbon in a large bowl. Mix well.

Place each rib portion in a vacuum seal (FoodSaver) pouch and add about half the marinade. Seal the pouch.

Place the pouches in a container fitted with a sous vide cooker. Fill with hot water to the level recommended for the cooker. Set the cooking temperature to 150°F (66°C) and the cooking time to 20 hours.

At the end of the cooking time, carefully open each packet and drain the marinade into a saucepan. Season the ribs lightly with salt. Prepare your barbecue grill.

Bring the marinade to a boil over medium heat, then lower the temperature to simmer. Cook the marinade until it thickens into a sauce, stirring often. Remove from the heat and set aside.

Brown the ribs on the grill, mopping with the prepared sauce toward the end of the browning time. Plate the ribs and dress with some of the sauce. Serve with your favorite sides.

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