Melty-mouth tenderness braised at 58°C for 72 hours in a water bath, or you may prefer a flaky texture so try 82°C, or try 55°C for a more firm feel. Sous vide cooking pork ribs are best cooked 48h at 60°C.
-Remove fat cap and silver skin covering ribs
-Vacuum seal ribs with beef stock
-Cook sous vide in 58/60/82°C bath for 72 hours
-Chill vacuum-sealed ribs with an icy bath
-Remove ribs from bag; strain juices and reserve
-Remove the meat from bones and go