# Pork back ribs

**URL:** <https://community.anovaculinary.com/t/pork-back-ribs/20966>\
**Category:** General\
**Created:** [April 20, 2019, 3:55am UTC](https://community.anovaculinary.com/t/pork-back-ribs/20966 "2019-04-20T03:55:31Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![Asawh](https://avatars.discourse-cdn.com/v4/letter/a/9e8a1a/32.png) [@Asawh](https://community.anovaculinary.com/u/Asawh)\
**Post date:** [April 20, 2019, 3:55am UTC](https://community.anovaculinary.com/t/pork-back-ribs/20966/1 "2019-04-20T03:55:31Z")

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I want to thank a number of you for sharing your insights about the best ribs. I have followed the instruction of 165 degrees for twelve hours, but I find that seasoning and then placing in the fridge for several hours to remove too much of the juices, so I season then immediately place in the water and cook using the sous vide for the twelve hours. These are the juiciest and most flavourful ribs I have ever had.