Sous Vide Ribs

With Hoppin' John and Green Beans

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Sitting down to a plate of baby back ribs is always a special occasion, but when those ribs are cooked sous vide, we're talking about a whole new realm of delight. Sous vide is the French term for food that is cooked under a vacuum seal at a very precise temperature. The benefits of this technique are numerous, but our favorite is that in just 45 minutes you can make a plate of ribs (replete with green beans and Hoppin' John) so tender and juicy it'll make a pitmaster ugly-cry. Get your bibs ready, this one could get messy.

In Your Box (serves 2)

  • 4 oz. Carrots
  • 1 Shallot
  • 15½ oz. Canned Black-Eyed Peas
  • 6 oz. Green Beans
  • ½ cup Parboiled White Rice
  • 2 tsp. Gluten Free Minor's Chicken Base
  • Info
    ⅗ oz. Butter
  • 1 Sous Vide Baby Back Ribs

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    716
  • Carbohydrates
    85g
  • Fat
    48g
  • Protein
    35g
  • Sodium
    2247mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Small Bowl
  • 1 Small Pot
  • 1 Medium Pan
  • 1

    Prepare the Ingredients

    Preheat oven to 375 degrees. Prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Trim ends off carrots, peel, and cut into ¼" dice. Trim ends off shallots, peel, and cut into ¼" dice. Drain and rinse black-eyed peas. Trim tough ends off green beans.

  • 2

    Make the Hoppin' John

    Heat a small pot over medium heat. Add 1 tsp. olive oil to hot pot, then add carrots, shallots, and ¼ tsp. salt. Cook, while stirring regularly, 3 minutes or until vegetables begin to soften. Add rice and chicken base and stir 1 minute. Add 1 cup water and butter, then bring to a boil. Reduce heat to low, cover, and cook 15-18 minutes, or until rice has absorbed all the liquid. Fluff with a fork, then stir in black-eyed peas. Cover and cook undisturbed for 2 minutes. Remove from heat and set aside to keep warm.

  • 3

    Cook the Ribs

    Scrape excess sauce off ribs and out of package with a spoon into a small bowl to serve later on the side. Place ribs on baking sheet and brush lightly with a thin layer of sauce, if needed. Place in oven and cook for 15-17 minutes, or until a minimum internal temperature of 165 degrees has been reached. The ribs are fully cooked and tender. They only need to be brought up to temperature.

  • 4

    Cook Green Beans

    Place a medium pan over medium heat. Add ½ tsp. olive oil, green beans, a pinch of salt and pepper, and ¼ cup water. Cover and cook 3-4 minutes, until green beans are bright green and slightly tender. Remove to a plate, wipe pan clean, and return pan to medium heat.

  • 5

    Heat Sauce

    Add remaining BBQ sauce to pan used to cook green beans. Cook 1-2 minutes, just enough to heat the sauce through.

  • 6

    Plate the Dish

    Divide Hoppin' John between two plates. Cut slab of ribs in half and cover with sauce. Place one half on each plate. Place green beans next to Hoppin' John and serve any extra sauce on the side.

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