Servings: 2 to 3

1 rack pork back ribs (around 2 pounds) 1 rack pork back ribs (around 2 pounds)
11⁄2 cups barbecue sauce, divided 11⁄2 cups barbecue sauce, divided
1⁄3 packed cup light brown sugar 1⁄3 packed cup light brown sugar
2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce

Peel the thin membrane off the back of the ribs and cut them into individual rib portions.
Make the marinade by whisking together 1 cup of the barbecue sauce with the brown sugar and Worcestershire sauce in a medium bowl.
Place the ribs in a large bowl and pour the marinade over them. Toss the ribs to ensure they are completely coated in the marinade.
Fill the water bath with water. Set your sous vide machine temperature to  80C 176°F.
Place the ribs in a food-safe bag and vacuum seal the bag. Make sure they are lined up side by side and not stacked or piled. Use multiple bags if necessary.
Place the ribs in the water bath and cook sous vide for 12 to 18 hours.
Preheat the oven to 400°F.
Remove the pouches of ribs from the water bath. Cut open the bags and, using tongs, take out the ribs and place them on a broiling pan. Brush the ribs with the remaining barbecue sauce.
Put ribs in the oven and cook for about 6 to 8 minutes or until the sauce starts to caramelize.