I was so excited to get a sous vide mainly because I love ribs. It's hardly haute cuisine, but I'm in heaven at TGI Friday - their baby back ribs fall apart in your fingers.
So I cooked my ribs in vacuum sealed sous vide bags at 70C for 24 hours... and they were... mediocre. Not tough, but not fall apart delicious.
Does anyone have any suggestions about what I should do differently?