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Combine in a bowl the berbere spice, salt and brown sugar. Mix well
Prepare ribs to your liking - this may mean trimming fat and membrane.
Rub the ribs thoroughly on all sides with the spice mix. Cover every side.
Place each rack of ribs in a gallon freezer bag.
Add a few dashes of liquid smoke to each bag to taste. ½ tsp per bag should be good.
Seal the bags using the immersion method
. Put the bags in the refrigerator for 6-12 hours so the salt and marinade can work on the meat.
Put the bags in a sous vide bath at 152 for 18-24 hours.
Take them out. Serve with no sauce or add sauce if you like!