Baby back pork ribs may be the star of the show at barbecue joints around the country, but these lamb back ribs are just as flavorful and have an anti-inflammatory A2 protein. I recently started buying them at Walmart at a great price.

First, cut the ribs in half for easier handling, then use your vacuum sealer. You can use fresh or frozen sealed ribs.

Set your sous vide machine to 134°F (57°C).

Cook for 18 hours. The cooking time is the same for fresh or frozen meat.

Remove the ribs from the bag and dry-brine them with salt, pepper, and any other spices you like overnight.

Then, finish cooking them in a smoker for about 20 minutes, in an air fryer for 8 minutes, or on a grill for 2–4 minutes per side.