Preheat the sous vide water bath: add water to the sous vide container or a large pot, and set the Sous Vide Precision Cooker to 150°F (66°C). This is my recommended temperature, and if you’d like to cook at other temperatures, follow the guide in the post above.

Remove the membrane that covers the underside of the ribs.

In a small bowl whisk together garlic powder, paprika, cumin, salt, and pepper.

Rub the seasoning on all side with the seasoning.

Place the seasoned ribs into a large vacuum bag or zip-lock bag. If you use zip-lock bags, you will need to use two or three, and seal them using the “water displacement” technique. (Seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.)

When the water has reached the set temperature, lower the bags into the water bath. Make sure the ribs are fully submerged in the water with the seams above the water.

Cover the pot with aluminum foil to reduce the water evaporation.

Sous vide cook for 24 hours. (Check the water level half way through and add more if needed)

When the timer goes off, remove the bag from the water bath. At this point, you can store the ribs in the fridge for up to 4 days or serve it immediately.

Place the ribs on a baking sheet lined with foil.

Turn on your broiler, and place your ribs in the oven. Cook for 3-5 minutes until the edges are caramelized. (Or cook on grill for about 2-3 minutes each side).

Remove the ribs from the heat and serve immediately.