LIWINEDAD

  First, select a large rack of ribs, Stew Leonards – East Meadow has a fine selection.   Second, pick an excellent Bar-B-Que sauce; Jim Beam Maple Bourbon (Fig 01) is a fine one, for example.   Next, into a vacuum seal Sous Vide bag, add the ribs cut in half, a bottle of Bar-B-Que sauce, and an extra-large shot of good Bourbon, then seal the bag with minimal air inside.   Next, toss the bag of Ribs into a Sous Vide water bath at 167 F for about 4 hours (Fig 02).   While waiting for the ribs to slow-cook, open a good bottle of wine.   A W ö lffer Estate 2010 Umbra is a fine well aged Merlot.   The Umbra 2010 is a hardy Merlot with a very light touch of Cabernet Sauvignon, a delicate nose, rich fruit, and smooth tannins.   Enjoy with friends while the ribs cook.   After about 4 hours, remove the ribs, drain the juices into a small sauce, and simmer over low heat to thicken.   While the sauce is reducing, char the ribs on an outdoor Bar-B-Que over an Infrared Searing Station for abou