I have been buying country style bone-in ribs instead of bone-in pork chops. I season them with a rub very similar to Emeril's Rustic Rub spice rub and use a heaping tablespoon a rendered Nueskie's Applewood smoked bacon fat in the Food Saver vacumn bag. We have been using 2 ribs in the bag but have made the decision to switch to one to split. The meat is so rich and flavorful that we can easily split one and enjoy the meal even more.
For a sauce, I cobbled together a sauce made with the juice of half a valencia orange, the pulp from 1 passion fruit, 1 cup pitted cherries (I used rainiers and bings in this one), 1 tsp Dijon mustard, 1/2 cup white wine, juice from 1 lime, 2 tsp honey, garlic cloves crushed (I used roasted garlic that I keep in the fridge and 'crushed' them in my 'special' coffee grinder(2)) and 1 medium sized shallot. I used the same bacon fat to soften the shallots, then added the rest of the ingredients and let it reduce by about a third and then let it rest and reheated it when the pork ribs were done.
I kept them in the sous vide at 141 from 10:00 AM until I got home from work at 7:00. It took another half hour +/- to change clothes, pour a glass of wine, reheat the sauce, make a salad, and heat up the garlic bread that I keep prepped in the freezer. After the bread was heated for about 8 minutes, I switched the oven to broil and took the bread out of the oven.
I have started to experiment with using the broiler element to put color on the proteins that I have cooked in the sous vide. I have placed the oven rack on the third rack from the top, leave the door ajar while I bring the broiler element up to heat. I use my 10" stainless steel saute pan with a stainless steel rack in the pan for the protein. I open the sous vide package and pour the liquid that has accumulated in the bag into the bottom of the pan. I put the ribs, fattest side up on the rack and place the pan in the oven. I leave the door ajar and let them stay in there for 8 mnutes.
That timing has worked extremely well for both the ribs and the chicken that I have done. I don't flip them yet and that hasn't been necessary for those 2 proteins. (I was much less successful with this formula for the flank steak which I think needs to be closer the heat source for less time).
At any rate, the broiler is working well for color and the meat and sauce are great. The sauce also works very well with chicken. Haven't tried it yet with the salmon.
Just wanted to share as I really love this sous vide thing and wanted to share.
Sorry no photos yet. I haven't figured that part out yet but my husband promises to teach me.