Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.

Choose your preferred doneness.Taste: Traditional BBQ Ribs Temperature: 167.0 °F Time: 12 hours

Trim away any excess fat and connective tissue. You can keep the ribs whole or cut them into individual ribs.

Generously season the pork ribs with kosher salt, black pepper, and your favorite barbecue rub and add to the vacuum bag along with 3 tbsp of olive oil.

Using the vacuum sealer, make sure that the ribs are completely sealed and that any excess air has been removed from the bag.

Secure the snap weight to the bottom of the vacuum bag before carefully lowering it into the sous vide container. Secure the vacuum bag by inserting the bag clip into the rack.

Allow the ribs to sous vide for the duration of the given cooking time.

Once the ribs have finished cooking, carefully remove the steak from the water bath.

Preheat your oven to 450°F. Place the pork ribs bone side down on a sheet tray or roasting pan with a wire rack. Evenly coat the ribs with your favorite barbecue sauce. Place the pork ribs in the oven and roast for 15 minutes until golden brown and slightly crispy. Note: You can also finish the ribs by searing them over a hot grill.

We love to serve our ribs with coleslaw, pickles, and extra barbecue sauce for dipping.