My Weekend Cooking Project – Sous Vide Pork Ribs

As you may or may not know, I enjoy cooking. I consider it a primary hobby. I have been working on mastering the Sous Vide Cooking technique. My weekend project is to cook pork spare ribs for Memorial Day. I started on Saturday night. Following are a few pictures of the the beginning process.

The ribs seasoned and vacuumed sealed ready to go in the water. The Sous Vide techiques requires a vacuum seal to make sure all the meat comes in contact with the water.

The 9 packets of Ribs in the water bath. The ribs will cook at 138 degrees. I’ll leave them in for 48 hours. I’ll let you know how they turn out.

Steve Anderson provides information to insurance agents about how they can use technology to increase revenue and/or reduce expenses. He speaks professionally to hundreds of agents each year on the future of technology, the social web, and how insurance agencies can establish their Internet presence.

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Category: meat & poultry
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4 thoughts on “My Weekend Cooking Project – Sous Vide Pork Ribs”

  2. I’d argue with the “requires a vacuum seal”. I just started with the technique (about a dozen meat dinners cooked) and you get amazing results with good zip locks and a little Archimedes work. It really is an amazing way to cook and, for me, the challenge is “finishing” the meat. I’m experimenting with flame throwers, grills, pan frying…great fun!

  3. Hi Chris, the ribs turned out great. In fact, Karen said they were the best pork ribs that I have ever made for her. I really like the Sous Vide technique as it creates incredibly tender and flavorful meat.