# St. Louis Style Ribs 24 Hour Sous Vide **URL:** \ **Category:** Anova Precision® Cooker\ **Tags:** ribs\ **Created:** [August 3, 2015, 1:03pm UTC](https://community.anovaculinary.com/t/st-louis-style-ribs-24-hour-sous-vide/574 "2015-08-03T13:03:44Z")\ **Posts on this page:** 3\ **Page:** 1
**Author:** ![raa59](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/raa59/32/695_2.png) [@raa59](https://community.anovaculinary.com/u/raa59)\ **Post date:** [August 3, 2015, 1:03pm UTC](https://community.anovaculinary.com/t/st-louis-style-ribs-24-hour-sous-vide/574/1 "2015-08-03T13:03:44Z")
Here are the results of the 1st Ribs done Sous Vide. Finish on Grill with a Smoked Peach Glaze Delicious 138 Degrees F / 24 Hours ![Sous Vide Pork Ribs Grill](http://community.anovaculinary.com/uploads/imageupload/834/VLGEZQ5GQBS6.jpg "Sous Vide Pork Ribs Grill")  ![Sous Vide Pork Ribs](http://community.anovaculinary.com/uploads/imageupload/005/7P4FVS39R4YP.jpg "Sous Vide Pork Ribs") ---
**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Post date:** [August 3, 2015, 7:51pm UTC](https://community.anovaculinary.com/t/st-louis-style-ribs-24-hour-sous-vide/574/2 "2015-08-03T19:51:44Z")
They look great. How were they for tenderness. ---
**Author:** ![raa59](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/raa59/32/695_2.png) [@raa59](https://community.anovaculinary.com/u/raa59)\ **Post date:** [October 11, 2015, 6:09pm UTC](https://community.anovaculinary.com/t/st-louis-style-ribs-24-hour-sous-vide/574/3 "2015-10-11T18:09:10Z")
Tender… and the way I like them, almost falling off the bone with just a bit of resistance. Succulent as well.