To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 150°F (66°C). Leave it to preheat.
Remove the membrane covering the ribs.
In a small bowl, mix the garlic powder, paprika, cumin, salt, and pepper together.
Season your ribs by rubbing ½ tablespoon of olive oil and the mix of spices on both sides.
Now, for the ‘Water displacement’ technique, you will need to put your seasoned ribs in a zip-lock bag, then close the bag completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
Dip the bag completely into the sous vide container.
Cover the Sous Vide with the lid, or you can use aluminum foil to tightly close it so no water evaporates.
Leave it to cook for 24 hours, occasionally check the water level, and add more to maintain its level.
When the time is done. Remove your ribs from the bag. At this point, you can store them for up to 4 days in the fridge. Or you can even serve them!
Transfer the ribs to a baking tray lined with aluminum foil. Drizzle the BBQ sauce generously on the ribs, covering them well.
Caramelize the ribs by leaving them under the broiler in the oven for 3-5 minutes.
When they crisp up a bit, serve immediately and ENJOY!