Tonight’s dinner was the meaty ribs (two each from our Xmas roast) heated with Oaxacan Pasilla BBQ sauce for an hour and a half at 250F, enough time to soften/melt the fat. They were served with red beans cooked in beef broth, served in small bowls with the broth and some BBQ sauce. This all was enjoyed with a 1986 Ridge Jimsomare Zinfandel - fill less than a cm below the cork; cork loose and fully saturated; bright berry fruit in nose and flavors; good mid-palate with bright fruit, good acidity, and no discernable tannins; and a medium long berry fruit finish. The fruit and acidity were nearly perfect with the BBQ sauce and ribs. The two ribs each were quite meaty and filling, so neither of of us finished both ribs. The leftovers will make a good breakfast or lunch. We also froze the remaining ribs for another meal.
The meal was sufficiently filling, we didn’t need dessert.