Whether you choose to boil the meat or prepare it in a water bath, start by removing the membranes and the outer layer of fat from the meat.

Add plenty of salt to the water and boil the meat for 3 - 4 hours until tender.

Carefully lift the meat out of the pot and pat it dry with a clean dish towel.

Let it cool before you use it.

Season the meat with salt and pepper and vacuum seal it.

Cook it at 55 degrees Celsius (131 degrees Fahrenheit) for 48 hours.

Once the meat is cooked - either boiled or in your sous vide - it should be marinated in a delicious barbecue sauce. I used this barbecue sauce for the recipe here.

Whether using a grill or oven, it doesn’t really matter. The main thing is to keep an eye on the meat as it needs high heat and the sugar in the barbecue sauce can easily burn. I got a few slightly burnt edges on my short ribs here and there, as you can probably see.

This time, I chose to use my oven (the weather is not quite good enough for a grill yet).

Set your oven to max and use the grill/convection function.

Brush a thick layer of barbecue sauce on the meat, so it's well covered.

Place it in the oven, preferably on a high rack to get it close to the heating elements.

Let the meat roast in the oven. Turn the meat half a turn every 5 minutes and brush it again. Continue this way until all the meat has a good caramelized crust.

The meat is now ready to serve. Serve with coleslaw, extra barbecue sauce and aioli or blue cheese mayo as well as a good piece of bread.