This awesome BBQ sauce was my grandmother’s recipe. For nearly every holiday gathering growing up, we’d demand that she make these ribs. I have many memories standing outside at the grill with my dad or grandpa as they finished them off. Sous vide lets you play with different times and temperatures to enjoy a range of delicious results.
Coat the ribs with the granulated garlic, kosher salt, and black pepper to taste - I am generally pretty liberal, especially with the garlic. Vacuum seal the racks and
Combine all the ingredients in a bowl and stir to blend well. You can do this right before basting the ribs, but I prefer to mix it up at least a few hours or even the night before. I like to let the flavors meld in the fridge.
Preheat your grill (or broiler) on high heat. Remove the ribs from the vacuum bags and dry off well. Brush a layer of BBQ sauce on top of the racks then add them to the grill basted side down. Baste and flip every 2 - 3 minutes, coating each side with sauce 2-3 times. Once finished, cut into portions of 4-5 ribs and serve.
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