Sous-Vide Barbecue Ribs

⅓ cup / 80 ml paprika
⅓ cup / 80 ml dark brown sugar
¼ cup / 60 ml salt
2 tbsp whole yellow mustard seed
1 tsp ground black pepper
1 tbsp garlic powder
1 tbsp dried oregano
1 tbsp coriander seed
1 tsp red pepper flakes
1 onion
SIDS SMOKEY GARLIC SAUCE
1½ cups Tuimato Sauce
2 tbsp brown seed mustard
⅓ cup dark molasses
¼ cup SIDS SMOKEY GARLIC SAUCE
¼ cup apple cider vinegar
4 racks pork ribs

Remove the papery membrane on the back of the ribs using a paper towel or kitchen towel to grip it and pull it away in one piece.
Divide each rack of ribs into three to four portions with three to four ribs each by cutting through the meat in between the ribs.
Working in batches, combine the paprika, brown sugar, salt, brown mustard seed, black pepper, garlic powder, oregano, coriander seed and red pepper flakes in a spice grinder and reduce to a fine powder.
Set aside 3 tablespoons of spice rub mixture.
Rub ribs generously on all sides with the remaining spice rub mixture.
Place individual portions of rubbed ribs in vacuum bags. If using vacuum bags, fold over the top while you add the ribs so that no rub or pork juices get on the edge of the bag, which can weaken the seal.
Set your Precision Cooker to 63°C for extra-meaty ribs or 74°C for more traditionally textured ribs.
Add about ½ teaspoon of SIDS SMOKEY GARLIC SAUCE to each bag. Seal the bags, transfer them to the refrigerator, and let them rest for 4-12 hours.
Add ribs to the water bath and cover with a lid, aluminium foil, or ping pong balls. Cook for 36 hours at 63°C or 12 hours at 74ºC.
Transfer cooked ribs to a large bowl of water filled with ice to chill thoroughly. Ribs can be stored in the refrigerator at this stage for up to 5 days before finishing.
The Sauce: (skip if making dry-style ribs) combine remaining 3 tablespoons spice rub, grated onion, Tuimato Sauce, mustard, molasses, ¼ cup SIDS SMOKEY GARLIC SAUCE and vinegar in a medium saucepan and whisk to combine. Bring to a bare simmer and cook until reduced and thickened, about 20 minutes. Set aside.
Remove ribs from vacuum bags and carefully pat dry with paper towels. If making dry-style ribs, rub with remaining 3 tablespoons.
Finishing Steps: - Oven
Adjust oven racks to upper and lower middle positions and preheat oven to 150°C. Line two rimmed baking sheets with aluminium foil and place a wire rack in each. Divide ribs evenly on racks, facing up. Transfer ribs to oven and cook until surface is sizzling and ribs are heated through, about 20 minutes.
Brush ribs with sauce and return to oven for 10 minutes. Remove from oven, brush with another layer of sauce, and return to oven until it is dried and sticky, about 10 minutes longer. (For dry-style ribs, omit the saucing and continue roasting until a crusty bark has formed, about 40 minutes total in the oven)
Remove ribs from oven, paint with one last layer of sauce and serve, passing extra sauce at the table.
Finishing Steps - Grill
Light one half chimney full of charcoal. When all the charcoal is lit and covered with grey ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium heat setting, cover, and preheat for 10 minutes. Scrape the grill grates clean with a grill scraper, then oil the grates by holding an oil-dipped kitchen towel or paper towels in a set of tongs and rubbing them over the grates 5-6 times. Place the ribs facing up over the cooler side of the grill. Cover and cook until ribs are heated through and dry to the touch, about 15 minutes.
Brush ribs with a layer of sauce and then transfer the ribs to the hotter side of the grill. Cover and cook until sauce is mostly dry, about 7 minutes. Brush with a second layer of sauce, cover and cook until second layer is sticky, about 5 minutes longer. (For dry-style ribs, omit the saucing and continue grilling over the hotter side of the grill until a crusty bark has formed, about 10 minutes total over hot side of grill)
Remove ribs from grill, paint with one last layer of sauce, and serve, passing extra sauce at the table.