Freeze before sous vide or sous vide, defrost then sous vide I over bought St Louis style ribs and wonder if I should freeze them in their original packing now and Sous Vide them at a later date, or Sous vide them, freeze tem and finish them at a later date. 

Thank you.
This could work either way, and in part, depends on how you like to prepare them.  Since you would likely cook them low temp for a long time to take advantage of the cooking technique, I would marinate or brine (your preferred preparation),sous vide, then freeze.  That way, you would only have to thaw (or re-therm in bath) and finish (sear of some sort) to have a meal ready in less time than the original preparation