Sous Vide Barbecue Pork Ribs

seriouseats.com

Jekejosh

subheading: For the Spice Rub:

⅓ cup paprika

⅓ cup dark brown sugar

¼ cup kosher salt

1 teaspoon Prague Powder #1 (optional; see note)

2 tablespoons whole yellow mustard seed

1 teaspoon freshly ground black pepper

2 tablespoons granulated garlic powder

1 tablespoon dried oregano

1 tablespoon whole coriander seed

1 teaspoon red pepper flakes

subheading: For the Sauce (if making sauced ribs):

1 medium yellow onion, grated on the large holes of a box grater

1 ½ cups (360ml) ketchup

2 tablespoons (30ml) spicy brown mustard

⅓ cup (80ml) dark molasses

¼ cup (60ml) Worcestershire sauce

¼ cup (60ml) apple cider vinegar

¾ teaspoon (3ml) Wright’s or Colgin liquid hickory smoke

subheading: For the Ribs:

2 whole racks St. Louis-cut pork ribs

About ¾ teaspoon (3ml) Wright’s or Colgin liquid hickory smoke

Directions at seriouseats.com

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