I am currently cooking 1lb 13oz of baby back ribs. These are being cooked sous vide at a temp of 185F for 6 hours.

These are cooked inside a vacuum sealed bag. I recommend you open the bag, pour off the juice (saving it for a gravy), and then either use your oven or a grill to brown them just a bit. Ribs cooked this way are fall-off-the-bone tender.

The only seasonings I’ve added are salt & pepper. I find them amazing without anything else, but you may want to add your favorite BBQ sauce before grilling them.