Seasoned with garlic salt and pepper and browned over high heat. Deglazed pan with onion, garlic, red wine and balsamic vinegar. Dumped deglazing mixture in the bag with the ribs. Sous vide for 24 hours at 176 degrees.

They came out less like ribs and more like pot roast. Extremely tender and flavorful. Juices made a nice gravy. But I don't see how I could barbecue them unless they were plate ribs.