Sous Vide Chinese Smokey Sweet Baby Back Ribs

Sous Vide Chinese Smoky Sweet Baby Back Ribs are a modern, technique-driven take on classic Chinese-inspired barbecue flavors. Drawing from the sweet-and-savory profiles found in Cantonese char siu and street-style ribs, this dish uses sous vide cooking to achieve exceptional tenderness and consistency. By slow-cooking the ribs in a precisely controlled water bath, the meat becomes fall-off-the-bone tender while fully absorbing a richly seasoned marinade.

The ribs are infused with a blend of soy sauce, hoisin, garlic, ginger, five-spice, and a touch of sweetness, creating a deeply aromatic flavor profile. After sous vide cooking, the ribs are finished with high heat—either on a grill or under a broiler—to caramelize the glaze and add smoky charred notes. This final step delivers the signature sticky, lacquered exterior that contrasts beautifully with the juicy, melt-in-your-mouth interior.

Sous Vide Chinese Smoky Sweet Baby Back Ribs are perfect for entertaining, special occasions, or elevated comfort meals. The sous vide method removes guesswork and ensures consistent results, while the bold glaze makes these ribs irresistible. Served with steamed rice, pickled vegetables, or a crisp slaw, this dish showcases the harmony of modern cooking techniques and timeless Chinese-inspired flavors.

Sous Vide Chinese Smokey Sweet Baby Back Ribs

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Sous Vide Chinese Smoky Sweet Baby Back Ribs are a modern, technique-driven take on classic Chinese-inspired barbecue flavors. Drawing from the sweet-and-savory profiles found in Cantonese char siu and street-style ribs, this dish uses sous vide cooking to achieve exceptional tenderness and consistency. By slow-cooking the ribs in a precisely controlled water bath, the meat becomes fall-off-the-bone tender while fully absorbing a richly seasoned marinade.

The ribs are infused with a blend of soy sauce, hoisin, garlic, ginger, five-spice, and a touch of sweetness, creating a deeply aromatic flavor profile. After sous vide cooking, the ribs are finished with high heat—either on a grill or under a broiler—to caramelize the glaze and add smoky charred notes. This final step delivers the signature sticky, lacquered exterior that contrasts beautifully with the juicy, melt-in-your-mouth interior.

Sous Vide Chinese Smoky Sweet Baby Back Ribs are perfect for entertaining, special occasions, or elevated comfort meals. The sous vide method removes guesswork and ensures consistent results, while the bold glaze makes these ribs irresistible. Served with steamed rice, pickled vegetables, or a crisp slaw, this dish showcases the harmony of modern cooking techniques and timeless Chinese-inspired flavors.

• Total Time: 48 hours
• Yield: 4-6 1x

Ingredients

Units USM Scale 1x2x3x

• 3 pounds baby back ribs, membrane removed
• 1/3 cup dark soy sauce
• 1/3 cup hoisin sauce
• 1/3 cup brown sugar
• 3 tablespoons sherry vinegar
• 3 tablespoons honey
• 1 tablespoon liquid smoke
• 2 teaspoons sesame oil
• 2 garlic cloves, crushed
• 1-inch piece fresh ginger, grated
• 1 1/2 teaspoons five-spice powder
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

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Instructions

1. Set your water bath to 135°F
2. Cut ribs into 3 rib sections.
3. In a large bowl, mix together all the rest of the ingredients.
4. Transfer about ⅓ cup of the marinade to a small container. Cover and refrigerate for later use.
5. Add ribs to the remaining marinade and coat the ribs well. Divide ribs between 2 large vacuum seal bags. Seal the bags removing all the air.
6. Place the bags in the water bath for 24-48 hours.
7. When the timer goes off, remove the bag from the water bath. Remove the ribs from the bag.
8. Heat a grill to 400ºF
9. When the grill is hot, place the ribs on the grill. Brush some of the reserved marinade over the ribs. Cook for 3 minutes. Flip the ribs and brush with additional marinade. Continue to cook for 3 minutes.
10. Transfer the ribs to a cutting board and let rest for 5 minutes. Slice the rack into individual ribs.

 

• Author: Recipe Maker
• Prep Time: 10 minutes
• Cook Time: 48 hours
• Category: Main Dishes
• Cuisine: Chinese Recipes