Meal Kit

Sous-Vide Southern Baby Back Ribs

With Hush Puppies and Collard Greens

Prep & Cook Time: 50-60 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Medium

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

We take the guesswork out of ribs for you and get these babies (baby backs, that is) on your table in minutes, instead of hours. Hush puppies and collards are classic accompaniments to the BBQ feast. New to frying hush puppies? Trust your eyes and ears: listen for sizzling hot oil, look for a golden brown crust.

In Your Box (serves 2)

  • 12 oz. Collard Greens
  • Info
    8½ oz. Corn Bread Mix
  • 1 Yellow Onion
  • 8 fl. oz. Canola Oil
  • Info
    2½ fl. oz. Whole Milk
  • Info
    2 fl. oz. Liquid Egg
  • 1 fl. oz. Apple Cider Vinegar
  • Info
    1 oz. Flour
  • 1 Sous Vide Baby Back Ribs
  • 1 fl. oz. Tabasco Sauce
  • 2 fl. oz. Honey Mustard

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Box Grater
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Pan
  • 1 Medium Pot

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Preheat oven to 375 degrees. Thoroughly rinse produce and pat dry. Peel and halve onion. Slice half the onion into thin strips (julienne) and grate the other half on the large holes of a grater. Stem greens and coarsely chop.

  2. 2

    Prepare and Cook the Ribs

    Line a baking sheet with enough foil to cover the ribs on the pan. Scrape sauce off ribs with a spoon and set aside in a small bowl. Place ribs on baking sheet and pour 3 Tbsp. water over them. Fold each side of the foil over ribs to make a closed package. Place ribs in oven for 30-35 minutes or until they have reached a minimum internal temperature of 165 degrees. Keeping ribs wrapped in foil traps the moisture, juice, and flavor inside.

  3. 3

    Cook Onions and Collard Greens

    While ribs are in oven, place a medium pan over medium heat. Add 1 Tbsp. olive oil into hot pan, then add sliced onions and a pinch of salt and pepper. Cook for 3-5 minutes until onions begin to get tender. Add 1/4 cup water, 1 Tbsp. apple cider vinegar, turn the heat to high, and bring to a boil. Add collard greens, reduce heat to medium, cover, and allow to simmer for about 15 minutes. Season with salt, pepper, and Tabasco sauce to taste (reserve some for garnish, if desired.) Set aside.

  4. 4

    Prepare Batter and BBQ Sauce

    In a medium bowl, combine corn bread mix, flour, milk, eggs, and grated onion. Stir batter together and set aside. Adjust the seasoning of the BBQ sauce to taste by adding remaining apple cider vinegar, tabasco (to taste), and salt and pepper. Take ribs out of the oven and gently open the foil. Spoon some of the BBQ sauce on the ribs and spread evenly. Return ribs to oven and cook for another 10-15 minutes, until the sauce begins to brown.

  5. 5

    Cook the Hush Puppies

    Place a medium pot over medium heat, add oil so it reaches 1/2" up the side of the pan, and heat to 350 degrees. Test oil by dropping in a little piece of batter - it should sizzle and turn golden. Use two spoons to scoop ping-pong sized balls of hush puppy dough up and into oil, 4 at a time. Work in batches, letting oil reheat in between each batch. Let brown for 3 minutes (lift to check), then flip and brown other side for about 3 minutes. Remove puppies to a paper towel-lined plate. To keep warm, remove to the sheet pan containing the rib foil packet.

  6. 6

    Plate the Dish

    Place 2-3 hush puppies and collard greens on each plate. Save those extra hush puppies for leftovers! Cut the ribs in half and place half on each plate. Serve honey mustard as a dipping sauce for the hush puppies and serve any extra BBQ sauce on the side. If you have any Tabasco sauce left, it can be sprinkled on the hush puppies to give them a little kick.

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