These sous vide boneless country style pork ribs cook low and slow at 165°F for 6 hours until incredibly tender, then finish in a hot oven with char siu sauce and honey for sticky, caramelized edges. The sous vide does almost all the work — and the final blast of heat gives you the charred edges that make Chinese-style boneless ribs so good.
Sous Vide Country Style Ribs at a Glance
Temperature: 165°F
Sous vide time: 6 hours
Marinate: 18–24 hours
Finish: 450°F for 30–35 minutes
Result: Tender pork with sticky, caramelized edges
This same sous vide pork method can also be adapted for pork chops, pork loin, and pork shoulder — the main thing that changes is the time and temperature. More on that below.
I am always up for experimenting when it comes to cooking. Whether it is with spices, ingredients, gadgets or different cooking methods. My nerdy twist to these scrumptious Chinese boneless ribs is in my method of cooking. Best of all you can use these sous vide pork ribs leftovers to make Pork Fried Rice. You can use your own favorite spices, BBQ or other marinade, I just chose to try to copycat my local Chinese restaurant’s boneless ribs.
This recipe is for my favorite Chinese Take out – but you can use any BBQ sauce, fresh herbs, garlic, olive oil, apples you name it in the sous vide vacuum bag while these pork ribs are cooking.
Sous Vide is super new to me so I really wanted to flex my culinary muscles. I wanted to see if I was able to create the most tender pork ribs along with that yummy char from the broiler. My favorite part of Chinese boneless ribs where I used to get them almost on a daily basis for lunch was the charred ends. Sweet bites of ribs that have some fat and the flavor of the charred ends mixed with the sauce is heaven.
Cooking the pork ribs first in a bath of hot water with my new sous vide machine almost guarantees tender pork. Why not test this new almost hands off method and see if I am right? Note: If you do not have a Sous Vide machine you can use your oven and bake the ribs at 225°F for 4 hours until tender, then carry on with the charring process.
How to Prepare Boneless Country Style Ribs for Sous Vide
For the pork, I had 3 lbs of boneless country ribs I found on sale cheap at my local grocery store. I paid something like $6, not bad. Buying the ribs boneless means no messing around with that membrane on the back of the ribs that is definitely not fun to remove. Time saver.
Next I was told by a friend about packet of marinade called NOH Chinese BBQ Char Siu. I was able to find it at an Asian market near my house. I picked up a few packets of it the other day for something like $1.79. Mix the powder marinade with 1/2 cup of water. Next you pour it over the pork in a big plastic ziplock bag and marinade 24 hours.
I will have to warn you, I was super surprised about the color of this marinade. Seriously its like super pink like lemonade lol. This marinade gives you that reddish pink you see around roast pork in Chinese food. It also contains spices to tenderize and flavor the meat.
I put my pork in a vacuum bag with the marinade then used my food-saver to lock in the flavors. This vacuum bag is great for marinades because when you vacuum out the air it forces the marinade into the pores of the meat. Additionally sous vide means “under vacuum” so this bag then doubles as the bag for sous vide. Winner winner…
Sous Vide Pork Time and Temperature Guide
For this recipe: 165°F for 6 hours.
Can I Use This Sous Vide Method for Other Cuts of Pork?
Yes, but the time and temperature should change depending on the cut. Lean pork like chops and loin does best at lower temperatures so it stays juicy, while tougher cuts like country-style ribs and pork shoulder benefit from more time and heat to break down connective tissue.
| Pork Cut | Temperature | Time | Texture | Finish for More Color & Texture |
|---|---|---|---|---|
| Country-style pork ribs | 165°F | 6–14 hours | Tender and braise-like | Sauce, then broil or roast at high heat until the edges caramelize. |
| Pork chops | 140°F | 1–4 hours | Juicy and tender | Pat dry, then give them a quick sear in a very hot skillet. |
| Pork loin roast | 140–145°F | 4–6 hours | Juicy and sliceable | Pat dry, then sear all sides or place briefly under the broiler. |
| Pork shoulder | 165°F | 18–24 hours | Very tender and pull-apart | Broil or sear chunks of the pork for crispy, browned edges. |
The key is matching the cooking time to the cut. Lean cuts can dry out or become too soft if they stay in the bath too long, while tougher cuts need extra time for collagen and connective tissue to break down. For this boneless country-style rib recipe, 165°F for about 6 hours gives you a tender result that still holds together well enough to finish under high heat.
For extra flavor, color, and texture: sous vide pork benefits from a quick high-heat finish. Pat the meat dry first, then sear it in a very hot pan or place it under the broiler for a few minutes. That extra heat gives you better browning, crispier edges, and more roasted flavor without overcooking the inside.
Why Is Chinese Boneless Pork So Pink?
The bright pink color comes from the Chinese BBQ marinade. The first time I mixed it up, I was shocked by how pink it looked — almost like lemonade. That marinade is what gives Chinese-style boneless pork its familiar reddish-pink color and sweet-savory flavor. My goal is 6 hours in the 165°F water bath before finishing the ribs in a hot oven to caramelize and char the edges.
Cooking the Pork Sous Vide
After marinating, I set my sous vide bath to 165°F and added the vacuum-sealed pork. Then I walked away and let the sous vide do its thing. After about 6 hours, the pork was tender but still firm enough to cut into pieces and finish under high heat.I used my trusty Inkbird Smart Sous Vide machine.
Next, I took out a sheet pan, lined it with aluminum foil then topped with a wire rack. The wire rack ensures that air can get under the pork and make it crispy all the way around. Next take the pork out of the bags and cut it up into 2” pieces and placed in a mixing bowl.
🤓 Nerdy Kitchen Hack
Dry the pork before you try to crisp it. Pork comes out of the sous vide bag wet, and moisture works against browning. Pat the pieces really dry before adding sauce and hitting them with high heat. You’ll get better caramelization, crispier edges, and less steaming.
How to Get Sticky, Caramelized Edges on Sous Vide Pork Ribs
Here is the second secret part of this amazing ribs recipe. The BBQ sauce. Using the sauce to coat the pork and ensure that it gets charred and tastes like heaven. At the same asian food market I bought Lee Kum Kee Char Siu sauce. This sauce is what layers in that yummy takeout Chinese ribs taste we all know and love. I used half of the jar of sauce and to amp up the sweet flavors. I drizzled honey over the pork in the bowl and mixed it up.
Next, Preheat your oven to 450°F, then arrange the bits of pork on top of the wire rack in a single layer. Once oven is up to temperature, place the sheet pan on the center rack and roast for about 35 minutes. Take the ribs out of the oven when they are charred to your liking.
That’s it.. done and on the cheap! This made about 6 servings for approximately $12 not bad huh?
Get My Sous Vide Country Style Boneless Pork Ribs Recipe Below
Sous Vide Country Style Pork Ribs (Tender & Juicy)
Tender sous vide boneless country style pork ribs cooked at 165°F for 6 hours, then coated with char siu sauce and honey and finished in a hot oven for sticky, caramelized edges.
Ingredients
- 3 Lb Boneless Pork Country RIbs
- 2 Packets NOH Chinese Char Siu Marinade Mix
- 1 Cup Water
- 4 oz Lee Kum Kee Char Siu Sauce
- 3 Oz Honey , for drizzling
Instructions
- Mix 2 Packets of NOH Marinade with 1 cup of water and place ribs into a ziplock or vacuum bag, marinade for 18-24 hours in the fridge
- Preheat water in a large pot with the sous vide machine to 165°F, Add the sealed ribs and cook for 6 hours
- Preheat oven to 450°F
- Line a aluminum sheet pan with foil and top with a wire rack
- Remove the ribs from the bag and cut into approximately 2-inch pieces.
- Toss the ribs with 4 oz Lee Kum Lee Char Siu sauce and coat all pieces of ribs, then drizzle with honey
- Layer ribs onto the sheet pan on the rack in a single layer for even cooking
- Roast on the center rack for 30–35 minutes, until the sauce is caramelized and the edges are charred to your likingr
Notes
Plan ahead: The ribs need to marinate for 18–24 hours before sous vide cooking.
Recommended Products
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