Sous Vide Pork Ribs @ 64c for 72hrs

Another attempt at the lovely Pork Ribs from (Allan Bennett Ltd, Codsall) the butchers. This time I'll do them for 72hrs @ 64c rather than 48hrs as I did last time. The other difference to last time is that I asked the butcher to leave the fat on. I intend to cut this off and roast it rendering the fat for cooking roast potatoes. May do a honey glaze for the meat.
I thought that the meat on the ribs was a little too 'fall off the bone' tender. It was difficult to cut it and put it on the plate without it falling apart! Emma said it was the best she'd had, although she couldn't remember the last one, so not a great objective review from her! It was very much like bbq pulled pork, american style, which I enjoyed when I had it. I chopped the ribs up and put them in a dish ready for the sauce.
I did a honey sauce this time, inspired by this recipe. I put the juices from the bag in a pan, on a high heat, added a couple of spoons of honey, one of soy sauce, a dash of Worcestershire and a couple of bay leaves. Fennel seeds could have worked here too. I reduced it down then poured it over the ribs. I'll limit using superlatives this time, needless to say it was bitchin'.