Spare ribs can sometimes be overly rich and fatty, so I like to pair them with a sweet, spicy, and acidic glaze to help round out the taste. Once the ribs are sous vided, they are brushed with the glaze during the searing process, coating them with flavor and caramelizing the glaze. If you like an even heavier glaze, you can chill the ribs after sous viding them to increase the amount of time they can be seared.
These ribs are cooked at 140°F, which results in a chop like texture with a lot of bite to it. If you want a more traditional texture, you can raise the temperature between 156°F and 176°F while reducing the sous vide time.