We love ribs. Whether they're barbecue, jerk or soy glazed, we don't care. We love them all. And with all the recipes and techniques we've tried, we've figured out the secret to making any kind of ribs even better: Cook them sous vide
. Going low and slow for 24 hours in a water bath makes for tender and juicy meat. Then just finish them on the grill
, and you're ready to feast.
To top it off, we recommend making your own barbecue sauce to keep on hand all summer long. But if you don't feel like making your own sauce after doing the sous-vide
thing (even though this recipe is dead simple), try one of our favorite store-bought varieties. So either way, you're, ahem, covered.