Pork Ribs @ 64c for 48hrs

One of mine and Emma's (the wife) favourite foods is pork ribs. I love em with szechuan pepper, salt and chilli, straight on the bbq, yummy! But they do get a bit dry and you have to pick bits out of your teeth for several hours. 
So I thought I'd Sous Vide it at 64c for 48hrs, as it was a recommendation that I'd seen online (I forget where now).
So I went to the butchers (Allan Bennett Ltd, Codsall) and bought a beautiful rack of ribs for around £9. They're a very good butcher with lovely produce. I forgot to season it or prep it in anyway in my haste to get it in the bag! I was very impressed with the Andrew James vac packer. It worked really well at removing nearly all of the air from the pork ribs bag. 
I filled the water bath with hot water from the hot tap, turned on the machine, set the temp, set the timer for 48hrs and pressed start. Then I went to walk the dogs while the machine reached temperature.
One thing I noticed about the Sous Vide Supreme is that the lid is not insulated. There is a mat that looks like a yoga mat for a meerkat, but this is not a sufficient insulator in my eyes. I might try to fashion my own in the future.
Back from the walk I stuck the ribs in and waited. Not an easy thing to do! 
2 days later I tried to light the BBQ with apple wood, which I won't bore you with, but was a disaster! So I thought I'd just grill it (that's 'broil it' for any Americans reading this!) with this BBQ sauce that I found on about.com;
BBQ sauce http://bbq.about.com/od/barbecuesaucerecipes/r/blb00114.htm
I made a quick handmade slaw and microwaved a tatty from the local farmshop (Bradshaws 

Wrottesley Park Road, West Midlands, Wolverhampton WV6 7HL01902 844064). When you read about Sous Vide you hear people use all sorts of superlatives to describe the results. So let me say that I've never eaten better ribs. They were soft but not mushy. 

They'd retained a remarkable amount of moisture and there was a great flavour to them that was 

meaty but not unusual in any way. The pork didn't stick between the teeth as ribs usually do. I think if 

I'd have been able to start the BBQ I'd have eaten the best ribs I'd ever eaten, by some way.