Place ribs in a large baking or casserole dish
Loosen silver skin on bottom side of rack with a butter knife
Pull to remove silver skin entirely from bottom
Season both sides liberally with 2 tablespoons salt
Cover with cling film and chill in fridge for 1 day (optional)
Set sous vide for a precise temperature of 145°F
Rub both sides of ribs with seasoning mixture: brown sugar, 4 tablespoons salt, pepper, paprika, garlic powder, and cayenne
Vacuum seal pork or submerge and seal into freezer bags (recommend double bagging)
Cook for minimum 3 hours and maximum 24 hours (recommend getting as close to 24 hours as you can)
Remove ribs from bags and pat dry
Preheat oven 325°F
Baste ribs with BBQ Sauce of your choosing
Bake for 30 minutes on a baking tray
Serve and enjoy (don't forget some paper towels and an extra size of BBQ sauce!)