J, you are brave starting your SV cooking with ribs as they can vary so much depending on those recipes' expected outcomes. Some folks like ribs with a bit of chew to them where others like them falling apart done. What makes ribs spectacular for you?
Recipes are usually meant to be followed so once done you can learn and adapt them to your expectations. You'll often achieve better results by following them than not.
Unless you have a very high end vacuum chamber machine you have already discovered the challenge of trying to pull a vacuum with liquids. Better to marinate, dry, vacuum seal, then SV cook.
Here's a few of the basics of cooking with your Anova. But first, dispense with all your experience with conventional cooking as it won't apply to SV. Don't try to make SV cooking fit another cooking technique.
Temperature regulates doneness, and often appearance, precisely throughout the cooked product. I would say those 190F ribs were more than somewhat overdone, maybe even grey, tough and dry.
Time regulates tenderness. Less time, less tender. You will discover SV cooking can be very forgiving with time, but it's also menu item or product dependant and only up to certain times on the long end. That's why you will soon discover the most trusted SV recipes indicate a range of times.
Those most trusted recipes will have SV cook times that will also be based on product thickness, never weight. Remember, with SV you are generally cooking at low temperatures and it takes longer for heat to diffuse throughout a product. The thicker it is the longer it takes.
If you plan to forge ahead with SV cooking many Community members here have found the following site helpful. Rather than just giving you recipes, Dr. Baldwin provides an understanding of all facets of the SV cooking process.
If you do the learning you will do well.