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!)