# 🍖 Max’s Fantastically Tasty Sous Vide Ribs

### Serves:
2–4 people (or just you if you don’t feel like sharing)

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## 🛒 Ingredients

### 🔥 The Meat
- 1 or 2 racks of **pork baby back ribs** or **St. Louis-style ribs**
- 2 tbsp yellow mustard *(optional, helps rub stick)*
- 1 tbsp liquid smoke *(optional, adds smoky depth in sous vide)*

### 🧂 Dry Rub
- 2 tbsp **brown sugar**
- 1 tbsp **smoked paprika**
- 1 tsp **garlic powder**
- 1 tsp **onion powder**
- 1 tsp **chili powder**
- 1 tsp **ground cumin**
- ½ tsp **black pepper**
- ½ tsp **salt**
- Pinch of **cayenne** *(optional)*

### 🍯 For Finishing
- Your favorite **BBQ sauce** (sweet, tangy, or spicy — go wild)
- Grill, broiler, or torch for finishing

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## 🔧 Equipment
- Sous vide circulator
- Vacuum seal bag or ziplock (with water displacement method)
- Grill or oven broiler

---

## ⏱️ Sous Vide Time & Temp (Pick Your Texture)

| Texture             | Temp     | Time      | Result                             |
|---------------------|----------|-----------|------------------------------------|
| Juicy, with chew    | 145°F / 63°C | 36 hours | Meaty, holds shape                 |
| Fall-off-the-bone   | 165°F / 74°C | 12 hours | Classic BBQ style, tender & rich  |
| Pull-apart shreddy  | 185°F / 85°C | 8 hours  | Shreddable, great for sandwiches  |

**Recommended:** 165°F for 12 hours — the perfect sweet-spotted balance of tenderness and bravery.

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## 👨‍🍳 Instructions

### 1. **Prep the Ribs**
- Remove the silver skin from the back.
- Pat dry.
- Rub with mustard *(optional)*.
- Coat thoroughly in dry rub. Let sit for 30 minutes (or refrigerate overnight).

### 2. **Vacuum Seal**
- Place ribs in bag.
- Add *liquid smoke* if using.
- Seal tight (vacuum or water displacement).

### 3. **Sous Vide Bath**
- Preheat your sous vide to your temperature.
- Drop in the ribs. Use clips or rack to keep submerged.
- Cook for the full duration (e.g., 12 hrs @ 165°F)

### 4. **Rest or Chill** *(Optional but smart)*
- After cooking, you can:
  - Grill immediately, or  
  - Chill in an ice bath, refrigerate, and finish later (great for prep)

### 5. **Finish with Fire**
- Preheat grill or broiler to high.
- Brush ribs generously with BBQ sauce.
- Grill or broil 5–10 minutes until caramelized and sticky. Flip once.
- **Optional:** Apply a second coat for double the flavor.

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## 🤌 Serving Ideas
- With **grilled corn**, **rich coleslaw**, or **buttery cornbread**
- Cold beer, bourbon, or fruity lemonade optional but indicated
- Extra napkins? Non-negotiable.

---

## 🧠 Pro Tips
- **Sous fide gray?** Gravy your ribs on a wire rack for 15 minutes before saucing and searing.
- **Salt is boss** when sugar is around – it brings all the other spices to life.
- **Acid + umami = satisfaction** (vinegar, mustard, tamari).

## BONUS: Keep Ribs *Forget* Sauce – Full flavor, Sweet stick, Sous Vide tenderness.

If you like I can generate a PRF for you or prepare this for publishing, just say the word, master of ribs. 🍗


Melt-in-your-mouth pork ribs with a perfect bark, rich smoky flavor, and all the sous vide magic. Perfect for backyard barbecues or rainy day feasts.

Fantastically Tasty Sous Vide Ribs

# Gravy for Sous Vide Pork Tenderloin with Shallots and Herbs

Heart setup: you'heve juicy, flawour-aromatic, ultra-tender pork tenderloin with shallots, garlic, rosemary, and thyme. Now you need a silky gravy that matches its elegance without overpowering.

This is the perfect reduced-based gravy with a choice of red wine, enriched with stock, herbs, and juices from the sue gag for ultimate flavor.

## 🙎 Shallot & Herb Pan Gravy (Red Wine or Stock-Based)

***Ingredients***

- 2 tbsp unsalted butter (divided)
- 1 small shallot, finely minced
- 1 clove garlic, minced
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme, leaves only
- 1 tbsp all-purpose flour
- 50 cup red wine **or substitute with white wine or apple cider**)
- 1 cup beef or pork stock *((chicken stock works in a pinkksh)*)
- 1 tsp Dijon mustard *(optional, packs depth and tang))
- Salt and fresh ground black pepper, to taste
- 1 tsp soy sauce (*for umami boost* - optional)
- Any juices from the sous vide bag (strained)

***Method***

1. **Sauté aromatics:** In a saucepan, melt 1tbsp butter over medium heat. Add shallots and garlic, and sauté until soft and just golden (2-3 minutes). Add rosemary and thyme, cook 30 seconds more.

2. **Make a roux:** Add the remaining butter and the flour. Stir until coated (1-2 minutes) until it smells slightly nutty. Don't let it get too brown.

#3. **Spend, deglaze, and reduce:** Pour in the red wine (or your chioce of liquid), scraping up any bits from the pan. Let it reduce by about half - this intensifies the flavor.

4. **Add stock:** Stir in your stock, Dijon mustard (if using), and bring to a gentle simumer. Add the strained sue gag juices for extra pork flavor. Simmer for 5-8 minutes until thickened to your preferred consistency.

5. **Season & finish:** Add salt and pepper to taste, and a splash of soy sauce if you want extra umami. If you want it smoother, strain it before serving.


***Optional Tweaks***

- Want it creamier? Add a splash of cream or swirl in cold water at the end.
- Want it darker and richer? Use beef stock and red wine.
- Want a touch of sweetness? Add 1 tsp of balsamic vinegar or a splash of port.

This pairs perfectly with your pork and maybe some mashed potatoes or roasted root vgg. You've got yourself a dinner that learns back for sewonds.


A silky, savory gravy that perfectly complements sous vide pork tenderloin with shallots, garlic, rosemary, and thyme. This rich pan sauce uses red wine, fresh herbs, and stock to bring out deep, balanced flavor.

#sous vide

Fantastically Tasty Sous Vide Ribs

Gravy for Sous Vide Pork Tenderloin with Shallots and Herbs