I was not really convinced after my first 42 hours sous vide pork ribs trial. The meat was tender but the texture was not as extraordinary as you can read it on some internet comments made by cooks who experimented 42 hours pork ribs.
I therefore decided to cook sous vide pork ribs for 72 hours.
The result was fantastic and, this time, I have to admit the texture of the pork really changed compared to the 42 hours one! The meat was so tender that it was almost falling apart!
I have only one thing to say…just try it!