# Best SV Baby Back Ribs in my life.... **URL:** \ **Category:** Brag Board\ **Created:** [September 14, 2019, 3:10am UTC](https://community.anovaculinary.com/t/best-sv-baby-back-ribs-in-my-life/22836 "2019-09-14T03:10:37Z")\ **Posts on this page:** 18\ **Page:** 1
**Author:** ![Fishchris](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fishchris/32/5528_2.png) [@Fishchris](https://community.anovaculinary.com/u/Fishchris)\ **Post date:** [September 14, 2019, 3:10am UTC](https://community.anovaculinary.com/t/best-sv-baby-back-ribs-in-my-life/22836/1 "2019-09-14T03:10:37Z")
On my first try šŸ™‚ Seasoned with only salt, black pepper and granulated garlic. SVā€™d for 20 hrs at 150 F. Pulled them out, cooled for a bit. Then a quick torch searing, coated with G. Hughes BBQ sauce, then carmelized with the torch. Bam ! If i had to nitpick, maybe if I could make more BBQ sauce to stick to themā€¦ But either way, best ribs Iā€™ve ever cookedā€¦ Or maybe, ever eaten too. Sorry I donā€™t have some sliced picsā€¦ But after the first bite, I kind of tore in full bore. Wasnā€™t even thinking about photos šŸ˜Š ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/0/0a0cb925ba46aa5b794dbf579ec36a93aa75fc73.jpg) ---
**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\ **Post date:** [September 14, 2019, 1:04pm UTC](https://community.anovaculinary.com/t/best-sv-baby-back-ribs-in-my-life/22836/2 "2019-09-14T13:04:35Z")
Congratulations. Now you are getting there. You might consider making your BBQ sauces in quart batches for convenience. It keeps well. ---
**Author:** ![Fishchris](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fishchris/32/5528_2.png) [@Fishchris](https://community.anovaculinary.com/u/Fishchris)\ **Post date:** [September 14, 2019, 4:45pm UTC](https://community.anovaculinary.com/t/best-sv-baby-back-ribs-in-my-life/22836/3 "2019-09-14T16:45:05Z")
My GF used to make our BBQ sauce, and she has made it sugar free one time, since we went Keto about 4 months agoā€¦ and it was pretty good. But we both REALLY like G. Hughes SF BBQ sauce now šŸ™‚ ---
**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\ **Post date:** [September 14, 2019, 8:25pm UTC](https://community.anovaculinary.com/t/best-sv-baby-back-ribs-in-my-life/22836/4 "2019-09-14T20:25:10Z")
I checked on the highly recommended G. Hughs sauces but from $25 to $29 for an 18 oz bottle up here iā€™ll pass. Maybe thereā€™s a new tariff? ---
**Author:** ![Fishchris](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fishchris/32/5528_2.png) [@Fishchris](https://community.anovaculinary.com/u/Fishchris)\ **Post date:** [September 14, 2019, 8:41pm UTC](https://community.anovaculinary.com/t/best-sv-baby-back-ribs-in-my-life/22836/5 "2019-09-14T20:41:07Z")
Wow ! Thatā€™s crazy ! Itā€™s good, but I wouldnā€™t say it was $25 to $29 good ! We get it at Walmart for $3.95 a bottle šŸ™‚ Honestly, if I wasnā€™t concerned about sugar, Iā€™d just go with KC masterpiece šŸ™‚ ---
**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\ **Post date:** [September 15, 2019, 12:32pm UTC](https://community.anovaculinary.com/t/best-sv-baby-back-ribs-in-my-life/22836/6 "2019-09-15T12:32:50Z")
I make my own sauces starting by caramelizing oven roasted tomatoes with tomato paste and using the heated and strained pork juices saved and frozen from prior cooks. I prefer the tang of sherry vinegar added to taste. Thereā€™s lots of natural sugars in the tomatoes to balance the flavours but every batch is a little different so i taste as i go. ---
**Author:** ![Fishchris](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fishchris/32/5528_2.png) [@Fishchris](https://community.anovaculinary.com/u/Fishchris)\ **Post date:** [September 15, 2019, 4:54pm UTC](https://community.anovaculinary.com/t/best-sv-baby-back-ribs-in-my-life/22836/7 "2019-09-15T16:54:13Z")
My GF makes some really good sauce tooā€¦ Only problem (for us Keto folks) are those natural sugarsā€¦ ---
**Author:** ![jen2](https://avatars.discourse-cdn.com/v4/letter/j/71c47a/32.png) [@jen2](https://community.anovaculinary.com/u/jen2)\ **Post date:** [November 3, 2019, 7:57pm UTC](https://community.anovaculinary.com/t/best-sv-baby-back-ribs-in-my-life/22836/8 "2019-11-03T19:57:51Z")
When I went to the grocery today I made a mental note to check on the G, Hughs sauce. I picked it up fpr 2.99. Wow, chatnoir! Where did you see that it was $25-$29 a bottle? Fishchris, your ribs look great! Is there an evaporation of the cooking water with the 20 hour cooktime? ---
**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\ **Post date:** [November 3, 2019, 8:47pm UTC](https://community.anovaculinary.com/t/best-sv-baby-back-ribs-in-my-life/22836/9 "2019-11-03T20:47:44Z")
Jen, itā€™s here on Amazon. Retail stores couldnā€™t stock at such an elevated price. Thatā€™s higher that the typical prices people pay for living in a country thatā€™s considered to be a National Security Risk and as a result subject to punitive tariffs by Presidential Order. Iā€™m just glad we havenā€™t been invaded, - yet. I can do without the Shock and Awe program thank you. So far we just have to accept Government subsidized imported milk adulterated with growth hormones and antibiotics. When did child health stop being a concern in America? ---
**Author:** ![jen2](https://avatars.discourse-cdn.com/v4/letter/j/71c47a/32.png) [@jen2](https://community.anovaculinary.com/u/jen2)\ **Post date:** [November 4, 2019, 12:22pm UTC](https://community.anovaculinary.com/t/best-sv-baby-back-ribs-in-my-life/22836/10 "2019-11-04T12:22:22Z")
Ahh, Amazon, I should have known. Iā€™m just here to learn to cook sous vide. ---
**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\ **Post date:** [November 4, 2019, 3:32pm UTC](https://community.anovaculinary.com/t/best-sv-baby-back-ribs-in-my-life/22836/11 "2019-11-04T15:32:37Z")
I must appologize for my rant. Does anyone have a formula for the G. Hughs sauce? Until then iā€™m staying with my House Sauce. ---
**Author:** ![jen2](https://avatars.discourse-cdn.com/v4/letter/j/71c47a/32.png) [@jen2](https://community.anovaculinary.com/u/jen2)\ **Post date:** [November 4, 2019, 6:41pm UTC](https://community.anovaculinary.com/t/best-sv-baby-back-ribs-in-my-life/22836/12 "2019-11-04T18:41:29Z")
No worries. I can give you a list of ingredients if you like. ---
**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\ **Post date:** [November 5, 2019, 11:20am UTC](https://community.anovaculinary.com/t/best-sv-baby-back-ribs-in-my-life/22836/13 "2019-11-05T11:20:25Z")
Please, and thank you, Jen. ---
**Author:** ![jen2](https://avatars.discourse-cdn.com/v4/letter/j/71c47a/32.png) [@jen2](https://community.anovaculinary.com/u/jen2)\ **Post date:** [November 5, 2019, 1:14pm UTC](https://community.anovaculinary.com/t/best-sv-baby-back-ribs-in-my-life/22836/14 "2019-11-05T13:14:30Z")
ok, here ya goā€¦ crushed tomatoes cider vinegar modified cornstarch white vinegar salt lemon juice cpncentrate spices dehydrated onion caramel color hickory smoke garlic powder xanthan gum sucralose if youā€™re not familiar with xanthan gum, itā€™s a thickener. I donā€™t care for it, it can make food ā€œslimeyā€. Plus itā€™s costly. I tasted the sauce, itā€™s very sweet for my taste. Iā€™ll probably add some chipotle to temper the sweetness. Let us know how your sauce turns out if you decide to experiment. ---
**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\ **Post date:** [November 5, 2019, 3:56pm UTC](https://community.anovaculinary.com/t/best-sv-baby-back-ribs-in-my-life/22836/15 "2019-11-05T15:56:56Z")
Thank you jen. I think i will stay with my homemade efforts. Typical with most commercial products thereā€™s a lot of ersatz ingredients while i prefer fresh. Iā€™m surprised you found it sweet with the sucralose at the end of the ingredients. And no water as an ingredient? Differences are mostly in my methods like roasting peeled and seeded fresh tomatoes from my garden and using just a little dark brown sugar to balance the acids. I use crushed fresh garlic and simmer quartered lemons to extract their oils and esters. Iā€™ve used xanthan gum in a few formulates but in minute amounts. I too prefer other thickeners. I appreciate your taking the time to do this. ---
**Author:** ![jen2](https://avatars.discourse-cdn.com/v4/letter/j/71c47a/32.png) [@jen2](https://community.anovaculinary.com/u/jen2)\ **Post date:** [November 5, 2019, 7:34pm UTC](https://community.anovaculinary.com/t/best-sv-baby-back-ribs-in-my-life/22836/16 "2019-11-05T19:34:58Z")
chatnoir, youā€™re very welcome. I find that a lot of sugar substitutes are actually sweeter than sugar. I prefer organic stevia, I usually avoid any of the sweetners with -ose at the end, I didnā€™t look at the ingredients when I bought it. I was just excited to see the sauce at the grocery. I purchase organic fire roasted chopped tomatoes, (although your homegrown ones are, Iā€™m sure superior) I wonder if I drain the liquid out, if I can use those as a base for a Q sauce? I have a recipe for one that is ketchup based, I would like to get away from the sugary ketchupā€¦ ---
**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\ **Post date:** [November 5, 2019, 8:46pm UTC](https://community.anovaculinary.com/t/best-sv-baby-back-ribs-in-my-life/22836/17 "2019-11-05T20:46:48Z")
I find stevia-sweetened are usually far too sweet to my taste. Although i worked as a baker for a while, i detested most of my products for their sweetness. My eldest daughter uses the Muir Glen brand of fire roasted tomatoes from California and they are outstanding. Get the whole tomatoes if you can. The chopped tomatoes are treated with an unnecessary, in my opinion, salt that firms them for chopping. The chopped tomatoes are usually twice cooked too where the whole tomatoes are just cooked once. I donā€™t like to throw away flavour so i use everything in the can when making a tomato based sauce. If you are looking for a ketchup replacement as an ingredient try purĆ©ed tomatoes. With Italian brands the label will have _passata_ on it. I keep a few bottles in my pantry for many uses. Happy cooking. ---
**Author:** ![jen2](https://avatars.discourse-cdn.com/v4/letter/j/71c47a/32.png) [@jen2](https://community.anovaculinary.com/u/jen2)\ **Post date:** [November 5, 2019, 8:54pm UTC](https://community.anovaculinary.com/t/best-sv-baby-back-ribs-in-my-life/22836/18 "2019-11-05T20:54:21Z")
I also use the Muir Glen fire roasted tomatoes. Had no idea about the salt. Thanks