Cajun Pork Ribs

Restaurant CAJUN Baby Back RIBS, It's perfect!

(reconstructed / classic proportions — the source clipping contained only the title and tagline)

1. Remove the membrane from the back of the baby back ribs and pat dry. Rub generously all over with Cajun seasoning.
2. Vacuum-seal the ribs and cook sous vide at 74°C (165°F) for about 12 hours for tender, sliceable ribs (or 62°C / 145°F for 24 hours for a firmer, meatier bite).
3. Remove from the bag, pat dry, and brush with your favorite BBQ sauce.
4. Finish under a broiler, on a hot grill, or in a hot oven for a few minutes per side until the sauce caramelizes and the surface chars.
5. Rest briefly, slice between the bones and serve.