sous vide producing inedible food because of fat not rendered
Sous vide is simply a tool.  It's not the correct one for every job.  Rendering fat is generally a problem because of the low temperatures used.  What was the final result you had in mind?  If you want "traditional" ribs, then the best way to cook them is traditionally.  Google will reveal multiple sources, try Chefsteps and Serious Eats for starters.