Baby Back Ribs with Sweet and Sticky Barbecue Sauce

Cooks: 158°F (70°C) for 16 to 24 hours

Recipe by Mike La Charite, CEO International Sous Vide Association

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.


For the Ribs

  • 2 racks baby back ribs (or St. Louis Ribs if you prefer)
  • Granulated garlic
  • Kosher salt
  • Black pepper

For the BBQ Sauce

  • 2 jars (24 ounces) sweet chili sauce (Homemade brand recommended)
  • 1 cup light brown sugar
  • ¼ cup soy sauce
  • ¼ cup ketchup
  • 1 tablespoon mustard
  • 2 tablespoons grated ginger
  • 1 clove garlic, minced


For the Ribs

Preheat your water bath to 158°F (70°C).

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 cook for 16 - 24 hours. At 16 hours, they will be flakey but still have some bite to them; at 24 hours, they’ll be very flakey and come right off the bone.

For the BBQ Sauce

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.

To Finish

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.