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Ingredient List
A 3-4 pound (1.5 kg) rack of beef ribs
½ cup or a handful of minced parsley
A couple medium onions diced
1 cup (150g) Currants
1 teaspoon black pepper
3/4 teaspoon cinnamon
¼ teaspoon cloves
1 teaspoon red sandalwood powder
Pinch of Saffron
1 teaspoon salt
¼ cup (60ml) white wine vinegar
2 cups (475ml) white wine

**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

Subtitles: Jose Mendoza | IG @worldagainstjose

PHOTO CREDITS
Baby Back Ribs: Kurman Communications via Flickr
Currants in Isolation: Valdemar Fishman via Flickr
Drying Zante Currants: Robert Wallace, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons
Getting under the membrane: Daryn Nakhuda via Flickr
The Great Hall in Barley Hall: By Fingalo Christian Bickel - Own work, CC BY-SA 2.0 de, https://commons.wikimedia.org/....w/index.php?curid=38

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