Ribs

Sous vide barbecue St. Louis pork ribs, zucchini, and salad. Wine: Winzer Krems Kellermeister Privat Blauer Zweigelt 2017.

This rib recipe is one I’ve been interested in making for a long time (link below - I did the 12 hour 165F version). I finally got around to it, and it is AMAZING! There was some extra barbecue sauce I added to the plate after the photo was taken. These are the best ribs I’ve had in a long time. The wine paired very well, and the veggies were fresh and satisfying.

Recipe: https://www.seriouseats.com/2015/09/the-food-lab-complete-guide-sous-vide-pork-ribs.html