Ribs

Barbeque pork ribs, snow peas, arugula salad, and sesame sourdough. Wine: Hitching Post Generation Red 2018.

I have a wonderful technique for ribs (by Kenji Lopez-Alt) where I cook them sous vide overnight (with a spice rub and some liquid smoke) and finish them on the grill. The wine is an odd one (an equal blend of Merlot, Sangiovese, Barbera, and Valdigue), but if suits barbeque well.