Reddit reviews High temperature(100'C) 6.8L/Min (108GPH) mini DC12V Water Pump. Food grade. Sous Vide

You might be able to use a high temperature pump and just cycle the liquid from the bottom to the top. Something like https://www.amazon.com/temperature-108GPH-DC12V-Water-grade/dp/B007XZAJ3I with some additional plumbing would probably work. Maybe something with more GPH if you think ~2 gallons per minute would be too little.

If you're going to get a tiny pump like that, there are cheaper ones on Amazon like this one. The only difference being the connections. The one you linked has NPT which means it will be easier to hook into your current system, but there's no reason you can't use the one I linked as well.

Sous vide ribs are amazing, especially beef. I use an electronic temperature controller, an electric roaster oven, a circulating pump, and foodsaver bags.

For beef, divide the ribs so that they fit in gallon bags. Slap a heavy dry rub on them. Vacuum seal them. Put them in the water at 140F for the first 4 hours. This is to ensure nothing nasty grows (I've cooked at lower temps to start, because rare and medium rare are my favorite, but occasionally a bag goes bad and blows up like a balloon) Lower the temp to 130F and cook for an additional 44-68 hours.

When they're done, let them rest a bit, so that you don't overcook them when searing, then take the juices from the bag and use it to make BBQ sauce.

Turn your grill up to max, and give the ribs a quick sear. If you want, brush with sauce, and sear a bit more. You'll end up with some amazingly tender ribs. Other methods can also produce fall off the bone ribs, but IMO, those methods overcook the meat and sacrifice flavor. Here the meat is still medium and pink, so it tastes like a juicy steak.

Pork ribs are similar, except I cook them at 145F for 18-24 hours.

Why is it the food grade pump on amazon is $30 but a pump for brewing cost over $100. https://www.amazon.com/temperature-108GPH-DC12V-Water-grade/dp/B007XZAJ3I