Weigh and measure all ingredients.
Place all ingredients except sugar in shallow pan or sheet.
Set in a 500°F (260°C) oven for 5 minutes, until toasted aroma. Don't let spices burn! Shake spices every couple of minutes.
Set spices aside to cool.
Grind in spice grinder.
Mix with sugar.
Combine all ingredients into a medium saucepan.
Bring to a boil, reduce the heat to a simmer and cook for 20 minutes.
Peel sinew on back of rib if possible, If not it will break down in circulator.
Cut slab in half. This allows it to fit in bag.
Rub both sides of ribs with spice mixture and place in vacuum bag.
Cut bacon slice in half and place in bag on each side of the ribs with the fat.
Vacuum and seal bag. Place in refrigerator for at least 4 hour to over night.
Place in circulator at 150°F (65.6°C) and cook 24 hours.
Cool in ice and salt bath until internal temperature is below 40°F (4.4°C).
Place in refrigerator until ready to grill. I usually do mutable slabs and freeze any excess at this point. It is great for a quick meal just thaw and grill.
Remove ribs from vacuum bag and place on grill.
Baste with half BBQ sauce and half apple cider vinegar.
Create a nice bark on ribs and Serve the rest of the sauce on the side.