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https://blog.sousvidesupreme.com/2012/11/48-hour-sous-vide-pork-ribs/
https://www.butter-n-thyme.com/sous-vide-ribs/
It is possible the bag could break open, filling with water. Sous vide the ribs for 8 hours, then turn the temperature down to 130 degrees until 48 hours have elapsed. You can cook the ribs for 12 hours, 24 hours, 36 hours, 48 hours. They all work well. The longer cooking time equals a more tender rib.
https://www.youtube.com/watch?v=lfbK4kvFxuo
Welcome to our latest sous vide ribs experiment, cooking ribs low and slow in a temperature-controlled water bath for 48 hours. #sousvide… Complete Setup-By-...
https://www.dadcooksdinner.com/sous-vide-48-hour-baby-back-ribs/
Put the ribs in a sous vide water bath set to 141°F/60.5°C, and cook for 48 hours (at least 24 hours, at most 96 hours). Sauce and sear the ribs: Cut open the vacuum bag and …
https://www.dadcooksdinner.com/sous-vide-baby-back-ribs-showdown-48-hour-vs-6-hour/
Set the sous vide machine to 167°F, wait six hours, and pull out tender, shreddable ribs. 48 hours at 141°F /60.5°C. Cook the baby back ribs like pork chops…for a very long time. In this method, you let the ribs cook for at least 24 hours – I go with 48 hours.
https://www.food.com/recipe/fabulous-tender-pork-ribs-sous-vide-style-497076
Submerge the pouch(es) in the water oven and cook for a minimum of 24 hours up to a maximum of 48 hours. They will not over cook after 24 hours, really! At this point, they are fully cooked. You may cool and refrigerate for several days) or freeze the ribs for future consumption. If you refrigerate them bring to room temperature before grilling.
https://www.seriouseats.com/sous-vide-pork-ribs-recipe-food-lab
Traditional Barbecue–Style Ribs: 165°F (74°C) for 12 Hours. For a traditional barbecue texture, use sous vide to cook the pork ribs relatively hot and fast — 165°F for 12 hours. J. Kenji López-Alt. At 165°F (74°C), you end up with meat that's a little more loose and shreds more easily, though it's by no means dry.
https://www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/how-to-sous-vide/pork-ribs
Traditional Pork Ribs. If you prefer traditional-style ribs, then cooking them at 160°F to 167°F (71.1°C to 75°C) for 4 to 10 hours is what you want. These ribs are flaky and falling off the bone. Sous vide them for 4 hours for ribs with a lot of bite to them and for 10 hours for ribs barely hanging on the bone.
https://anovaculinary.com/the-food-lab-guide-to-sous-vide-ribs/
To get this style, I cooked the ribs at 165°F (74°C) for 12 hours which resulted in a traditionally tender, slightly shreddy texture that pulls easily from the bone with just the slightest bit of resistance.
https://www.allrecipes.com/recipe/270386/sous-vide-pork-back-ribs/
Instructions Checklist. Step 1. Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 155 degrees F (68°C). Advertisement. Step 2. Combine brown sugar, kosher salt, smoked paprika, cumin, and cayenne in a small bowl; mix well.
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