Baby Back Ribs with Sweet and Sticky Barbecue Sauce

Preparation info

  • Serves:


    • Difficulty


Appears in

Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

  • About

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 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