"Oh Baby" Baby Back Ribs

Prepare the spice rub: In a small bowl, mix the brown sugar, paprika, onion powder, salt and pepper.

Prepare and cook ribs: Season the ribs with the spice and press the mixture into the ribs. Place the ribs into sous vide pouch and seal tightly. (Allow to chill overnight if a stronger spice flavor is desired)

Preheat SKS sous vide bath to 165 degrees and add the pouches of ribs. Cook for 10-12 hours. Remove from the bath and allow to rest and cool to room temperature before removing from the pouch.

Finish and serve: Heat a charcoal grill or cast-iron grill pan over medium high heat. Rub the ribs lightly with olive oil, sprinkle with a bit more of the spice rub and grill for about 5-8 minutes on each side until nicely marked and caramelized. Brush with sauce on the meaty side and continue to cook with that side up for 2 more minutes. Cut between the bones to separate the ribs. Transfer to a platter and serve.

Chef’s Notes: 

*Cooking these ribs sous vide is a great way to achieve perfect BBQ and still beat the heat and stay cool indoors. Instead of standing over a grill watching and turning racks of ribs for hours on a hot summer day they can be cooked sous vide and then finished on a hot BBQ or grill for just a few minutes at the end.

**Any extra dry rub can be tightly sealed and stored for several months.

***The recipe will produce extra BBQ sauce as well. Store refrigerated and use on your next BBQ chicken or pulled pork recipe.

****I prefer baby back ribs but St. Louis style spareribs will also work well for this recipe.

Alternate (non sous vide) method: If you don’t have the beauty of sous vide technology at home this recipe can still be prepared in traditional means. Preheat an oven to 300°F or preferably prepare a charcoal grill.  Lay the ribs, meat side up, on an aluminum foil-lined baking sheet if baking, place directly on the low heat side of a charcoal grill is grilling. Bake or grill for about 2-3 hours, or until meat is tender and falling away from the bone and nicely caramelized, or to 165°F internal temperature on a meat thermometer.

Heat olive oil over medium heat. Add onion and garlic with the bay leaf and cook until soft and lightly caramelized.

Add the cola and bring to a boil. Reduce by about ¾ to a syrup.

In a separate container mix the ketchup, chopped chipotles, vinegar, paprika and pepper.

When the cola is reduced to a syrup add the rest of the ingredients and stir to combine. Cook for 10 more minutes and remove from the heat. Taste for salt.

Chop or shave all of the vegetables depending on the style of slaw that you prefer.

In a small mixing bowl mix together all of the slaw dressing ingredients.

Dress the vegetables with the slaw dressing and parsley if using. Taste for salt and adjust seasoning.

This slaw can be served immediately or refrigerated for up to 2 days.