This is some Southern-style cooking, but done a little differently. Country pork ribs, rubbed and then vacuum sealed with espresso, salt, garlic, 5-spice, and pink peppercorns cooked sous vide at 66˚C for 5 hours; it would have been longer, but I didn’t get to it until after noon. Later on, I put sweet potatoes and quartered red kabocha in the oven and cooked collards with onion and a bit of salt pork. Once the meat came out of the bath, I mixed the juices with some of our BBQ sauce and poured the resulting lusciousness over the top. I chose a 2005 La Spinetta Langhe Nebbiolo to go with it, and it sure did- ever more so as it opened up. Yee haw.
