SVS: Baby Back Ribs

Baby Back Ribs with Orange Hoisin Glaze

The ribs were bagged and sealed with marmalade, hoisin sauce, soy sauce, grated ginger, and cinnamon. They went into a 75 degree C Sous Vide Supreme for 14 hours.

As with any cut of meat done sous vide, they come out of the machine and unappealing shade of grey, but this is quickly remedied by a applying some high heat to the surface. In this case, I poured the juices from the bag into a frying pan and reduced it down until it was very thick and bubbly. Then I just tossed the ribs in and rolled them around in the glaze until they were glistening with the thick sweet sauce.

The ribs turned out tender, but not so tender that the meat involuntarily falls of the bone into a stringy pile of mush. The sous vide ribs were much more like a true slow and low barbecued rib with a firm meaty texture that melts in your mouth as you chew.

Savory, sweet with just a hint of cinnamon and ginger this is one dish I’m definitely making again. Next time, I may try and throw the ribs under a broiler after I’ve glazed them with the sauce to give them just a bit of char around the edges.

Equipment you'll need:


  • Ed

    Where is the recipe?

    • Marc Matsumoto

      Hi Ed, as the name of this blog might imply I don’t cook with recipes, and I try and teach people to be less reliant on recipes by teaching techniques. As you may have noticed, most posts are accompanied by detailed step-by-step recipes that include a lot of technique and commentary on why certain ingredients were chosen. They’re intended for beginning and intermediate cooks. Sous Vide Saturdays is intended for more advanced cooks, and include my notes on how I made something but not a specific recipe. The idea being that they can take the basic technique and develop their own recipe-free version of the dish.

      • Yan

        i don’t have the equipment, can I cook in the oven instead? if so, what’s the temperature and how long.

        • Marc Matsumoto

          Hi Yan, you can certainly cook this in the oven, but it will not be the same (kind of the like the different between deep frying and steaming) as the heat is applied differently (dry heat vs wet heat, and at a much lower temperature). If you don’t have a sous vide setup and you want to get a similar result, you’d be better off braising this in a pot at a low temperature on the stove for a long time. I hope that helps.


I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

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