Meal Kit
Sous Vide Ribs
With Hoppin' John and Green Beans
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Nigel Palmer
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)
- 15½ oz. Canned Black-Eyed Peas
- 6 oz. Green Beans
- 4 oz. Carrots
- ½ cup Parboiled White Rice
- 1 Shallot
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⅗ oz. Butter
- 2 tsp. Gluten Free Minor's Chicken Base
- 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.
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Nutrition (per serving) lPE8E63K
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Calories720
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Carbohydrates137g
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Net Carbs132g
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Fat7g
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Protein21g
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Sodium730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Small 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
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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 1/4" dice. Trim ends off shallots, peel, and cut into 1/4" dice. Drain and rinse black-eyed peas. Trim tough ends off green beans.
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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 1/4 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.
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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.
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4 Cook Green Beans
Place a medium pan over medium heat. Add 1/2 tsp. olive oil, green beans, a pinch of salt and pepper, and 1/4 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.
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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.
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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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