Mix dry seasonings together and set aside
Cut ribs in half and coat ribs in a thin coat of dijon mustard on both sides
Add dry seasonings to ribs on both sides
Spread the lime zest on both sides of the ribs
Coat both sides of the ribs with half of the barbecue sauce
Place a piece of bacon on the bone side of the ribs along with a bay leaf.
Prepare 2 sous vide bags for the ribs. Put 4 drops of liquid smoke in each sous vide bag and vacuum seal each bag. Marinate up to 24 hours or sous vide right away (this can also go into the freezer and be made for a future date)!
Fill sous vide with water and set temperature to 165°F (73.9°C) and the timer to 12 hours
Once water has come to temperature, put ribs in sous vide (I use a rack that I turn upside down with a 1 pound weight on top to help with any float during the cook)
When ribs are almost done, line a broiling pan with aluminum foil and add the sesame oil. Then wipe with a paper towel. This is just to infuse flavor and aroma into the finishing of the ribs.
When the sous vide timer has completed, remove the ribs from sous vide bag and pat dry. Discard bacon and bay leaf.
Coat with the remaining barbecue sauce and put under the broiler until caramelized and beautiful! If not broiling, the ribs may be finished on a very hot grill without the sesame oil.