Preparing St. Louis Style Pork Ribs using the sous vide method can result in incredibly tender and flavorful ribs. Here’s a detailed guide to help you make them:

Ingredients:

• 2 racks of St. Louis style pork ribs
• Your favorite dry rub
• Barbecue sauce of your choice (optional)
• Salt and pepper

Equipment:

• Sous vide immersion circulator
• Large pot or sous vide container
• Vacuum sealer and bags or heavy-duty freezer bags
• Baking sheet
• Aluminum foil
• Grill or broiler (optional for finishing)

Instructions:

Preparation:

1. Trim the Ribs:

   • Remove the silver skin from the back of the ribs if it hasn’t already been removed.
   • Trim any excess fat.

2. Season the Ribs:

   • Generously season the ribs with salt, pepper, and your favorite dry rub. Make sure to rub the seasoning all over the ribs, including the edges.

3. Bag the Ribs:

   • Place the seasoned ribs into vacuum-seal bags. If you don’t have a vacuum sealer, you can use heavy-duty freezer bags and the water displacement method to remove the air.

Sous Vide Cooking:

4. Set Up the Sous Vide:

   • Fill your pot or sous vide container with water and set your sous vide immersion circulator to 165°F (74°C) for a tender, traditional texture, or 145°F (63°C) for a slightly firmer texture.

5. Cook the Ribs:

   • Submerge the bagged ribs in the water bath. Ensure they are fully submerged and not floating. You may need to use sous vide weights or clips to keep the bags in place.
   • Cook the ribs for 24-36 hours. The longer cooking time will result in more tender ribs.

Finishing:

6. Remove and Pat Dry:

   • After the cooking time is complete, carefully remove the ribs from the bags and pat them dry with paper towels. Be gentle as the ribs will be very tender.

7. Optional Glaze and Finish:

   • If you like your ribs with a caramelized BBQ finish, preheat your grill to high or set your oven to broil.
   • Brush the ribs with your favorite barbecue sauce.
   • Grill or broil the ribs for a few minutes on each side until the sauce is caramelized and bubbly. Keep a close eye to prevent burning.

Serving:

8. Serve:
   • Slice the ribs between the bones and serve with extra barbecue sauce on the side if desired.

Enjoy your perfectly cooked sous vide St. Louis style pork ribs!