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Overview
Spare ribs cook until the meat is tender but still juicy. Brush them with sauce and use a hot grill or broiler to set the glaze and brown the edges.
Time and temperature
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| Texture | Bath setting | Cook time |
|---|---|---|
| Fall-Off-the-Bone | 150°–160°F | 18–24 hours |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 150°–160°FFall-Off-the-Bone
- Very tender ribs that pull away from the bone with almost no effort.
Notes
- Serve right away after the rest.
Tips
- Keep every piece or rib section individually measurable through the temperature check and final rest.
Get it ready
- Remove the membrane, season the ribs, and cut the rack into sections that fit the bag.
- Set aside a clean portion of sauce for glazing.
- Seal the ribs in one layer, put the bag into the fully heated water bath, and start the timer.
Finish and serve
- Take the ribs out of the bag and pat them dry.
- Brush with the reserved sauce and brown under a hot broiler or on the grill.
- Rest for at least 3 minutes, then cut between the bones and serve.
Useful tips
- After finishing, rest every piece or rib section for at least 3 minutes and serve right away.
Cook safely
Use the chart for timing, then check the thickest part of the ribs with a food thermometer. It should reach 145°F. Rest it for at least 3 minutes before slicing, and keep the cooked food away from raw juices. If the meat is ground, injected, mechanically tenderized, rolled, or stuffed, follow the package directions or a guide written for that form.