Sous vide baby back ribs with apple-cider glaze

Looking for tender, juicy ribs that taste like they came straight from a professional barbecue smoker? These sous vide baby back ribs are cooked low and slow, creating incredibly succulent meat that stays moist from edge to edge.

Some people love ribs that still have a little chew, while others prefer meat that almost slides off the bone. With sous vide, you can choose exactly the result you're after. Add a sticky apple-cider barbecue glaze and you've got a crowd-pleasing dish that's perfect for barbecues, family gatherings, and long summer evenings.

Unlike traditional barbecue methods, sous vide ensures the meat cooks evenly without drying out. A quick finish on the grill or in the oven provides the caramelized crust and smoky flavour that make ribs irresistible.

Ingredients

Baby back ribs

• 2 racks baby back ribs (approximately 1.5–2 kg total)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 2 tsp sea salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional)

Apple-cider barbecue glaze

• 150 ml barbecue sauce
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tbsp apple juice
• 1 tsp Dijon mustard

Equipment

• Sous vide stick
• Vacuum sealer
• Vacuum bags 
• Sousvide waterbowls
• Oven, barbecue, or grill

Preparation method

1. Prepare the ribs

Remove the thin membrane from the back of the ribs if it is still attached. This helps the seasoning penetrate the meat and improves the final texture.

In a small bowl, combine the brown sugar, smoked paprika, sea salt, black pepper, garlic powder, onion powder, and cayenne pepper.

Rub the seasoning mixture generously over both sides of the ribs, making sure they are evenly coated.

2. Vacuum seal

Cut the racks into smaller portions if necessary to fit your vacuum bags.

Place the seasoned ribs into vacuum bags and seal tightly.

3. Cook sous vide

Preheat your sous vide water bath to 74°C.

Submerge the vacuum-sealed ribs completely and cook for 12–24 hours, depending on your preferred texture:

• 12 hours: Tender ribs with a pleasant bite that still cling slightly to the bone.
• 18 hours: A great balance of tenderness and texture. This is our recommended cooking time.
• 24 hours: Ultra-tender, barbecue-style ribs that pull easily from the bone while remaining juicy.

The longer cooking time allows collagen and connective tissue to gradually break down, resulting in exceptionally succulent ribs without drying out the meat.

4. Prepare the glaze

Shortly before the ribs finish cooking, combine the barbecue sauce, apple cider vinegar, honey, apple juice, and Dijon mustard in a small bowl.

Whisk until smooth and well combined.

The apple and vinegar add brightness that balances the richness of the pork while helping the glaze caramelize beautifully during the final finish.

5. Finish the ribs

Remove the ribs from the vacuum bags and carefully pat them dry with paper towels.

Brush generously with the apple-cider barbecue glaze.

Place under a hot grill, in a preheated oven at 220°C, or on a hot barbecue for 5–10 minutes until the glaze becomes sticky, glossy, and lightly charred around the edges.

For extra flavour, apply a second layer of glaze during the final few minutes of cooking.

6. Slice and serve

Allow the ribs to rest for a few minutes before slicing between the bones.

Serve immediately with extra glaze on the side if desired.

Serving suggestion

These sous vide baby back ribs pair perfectly with:

• Coleslaw
• Corn on the cob
• Roasted potatoes
• Grilled vegetables
• Mac and cheese
• Cornbread

For the ultimate barbecue feast, serve alongside our:

• Sous vide picanha with fresh chimichurri sauce
• Sous vide striploin steak with chives and garlic
• Easter honey-thyme sous vide carrots

Why sous vide is perfect for ribs

Traditional ribs can be difficult to cook consistently. Too little time and they remain tough; too much heat and they dry out.

Sous vide removes the guesswork. The precise temperature slowly breaks down collagen while keeping the meat juicy, producing ribs that are tender, flavourful, and perfectly cooked every time.

The finishing step creates the caramelized crust and sticky glaze that make barbecue ribs so irresistible.

Looking for more inspiration?

Explore more elegant dishes in our sous vide recipe collection or discover helpful tips, guides, and seasonal ideas in our blog articles.