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It's roughly this one: http://www.seriouseats.com/recipes/2015/09/sous-vide-pork-ribs-recipe-food-lab.html http://www.seriouseats.com/recipes/2015/09/sous-vide-
by oomkiller 9y ago
It's roughly this one: http://www.seriouseats.com/recipes/2015/09/sous-vide-pork-ribs-recipe-food-lab.html http://www.seriouseats.com/recipes/2015/09/sous-vide-pork-ri... at 165F. Also, I misremembered the time, it was just over 12 hours. It doesn't make a huge difference to let it go a few more hours if that's convenient.
I don't use sugar as I try not to eat it, so I substitute stevia. Sugar would change it quite a bit (possibly for the better). This is the only major change.