Photos and recipe: Dave Sands
Total Time: ~4 hours
Method: 2 hr sous vide → 2 hr oven roast (cut ribs) → sauce & finish
Serves: 2–3 per rack
Ingredients:
- 1–2 racks pork ribs (St. Louis or baby back)
- Yellow mustard or hot sauce – for binder
- BBQ dry rub of your choice
- Firecracker Farm Hot Salt – several grinds
- Your favorite BBQ sauce (we used Flip Flop Guy Fig BBQ Sauce)
Instructions:
- Prep the Ribs: Remove the membrane and optionally cut into individual ribs for faster, more even roasting. Rub ribs with mustard or hot sauce, then season with dry rub and Firecracker Hot Salt.
- Sous Vide: Preheat water bath to 165°F. Vacuum seal ribs (or use zip-top freezer bags with water displacement method). Cook in sous vide bath for 2 hours for bite-through texture.
- Roast: Preheat oven to 375°F. Remove ribs from bags and pat very dry. Place on a rack over a foil-lined sheet. Roast uncovered for 1.5–2 hours, flipping halfway for caramelization.
- Sauce & Finish: In final 15 minutes, brush with BBQ sauce and roast. For stickier ribs, finish at 425°F or under the broiler for 1–2 minutes.
Pro Tips
- Cutting ribs before the oven = more bark + quicker caramelization.
- For smoky flavor without a smoker, use smoked paprika or add liquid smoke to the sous vide bag.
- Let ribs rest 5–10 minutes before serving.
- Firecracker Hot Salt delivers just the right level of heat—add as you go!
To Serve
Plate with sides like coleslaw, potato salad, or cornbread and serve hot. This is BBQ with backbone—bold, spicy, and straight-up satisfying. """
About the Author Dave Sands
Dave brings his passion for food and culinary experience as host of The Food Origins Podcast (Listen on Spotify or Apple Podcast - Also on 17 other listening platforms including Google, Stitcher and many others.)
Dave was born and raised in San Francisco, CA. Growing up Japanese and Caucasian , Dave was exposed to many cultures and cuisines immediately. Watching and learning from his late Mother set the seeds of his pure joy of cooking. As a graduate of the City College of San Francisco’s Hotel & Restaurant program, Dave cooked professionally all over the San Francisco Bay Area for five years working in numerous restaurants, catering and corporate food services. With some unfortunate burn out, Dave went on work as a service advisor for a high end car dealer. While working there, he transitioned to one of his dream jobs as a San Francisco Police Officer. After 15 years in Law Enforcement, injuries caused Dave to retire. Cooking became my therapy after my Mother passed away. Dave always cooked throughout his careers, sharing many dishes to family , friends and coworkers. Dave has been fortunate to have met a wide range of people from many aspects of life and can’t wait share their food origin stories!
View All Posts by Dave Sands
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