Ribs

Michelada baby back ribs, arugula with ranch dressing, and Rice-A-Roni. Wine: e11even Curtis Vineyard Cabernet Franc 2019.

The ribs were seasoned with a chili rub and cooked in the oven with a michelada braising liquid (Mexican lager, clamato, Worcestershire...) and finished with a homemade hibiscus barbecue sauce. The recipe comes from an excellent cookbook called Chicano Eats. I had intended to make cornbread, but I forgot to start it in time. I had to resort to an emergency pantry backup.