Step 1

Heat a sous vide water bath to 135F degrees.

Step 2

Use a knife to remove any membrane (or silver skin) from the back of the ribs.

Step 3

Rub the seasoning generously over the ribs on both sides.

Step 4

Place in a vacuum seal bag or a heavy duty ziplock bag.

Step 5

Use a vacuum sealer or the water displacement method (see above) to remove the air from the bag.

Step 6

Cook for 24-36 hours (the longer you cook, the more tender they will be).

Step 7

Remove from the water bath and take the ribs out of the bag.

Step 8

Pat the ribs dry with some paper towels.

Step 9

Grill on high heat or broil in the oven to crisp the outside of the ribs. (I recommend grilling for the best flavor).

Step 10

Slice between the bones and serve.