PREPARATION INSTRUCTIONS:

• The vacuum sealed bag that the country ribs are packed in is a sous vide bag. The best way to warm it is in a pot of simmering water (not boiling - at about 190-200 degrees) for about 15 minutes. Alternatively these do well warmed up in the microwave, or in a 350 degree oven (covered) for about 15 minutes.
• To serve, spread a bit of toum (white garlic emulsion) on a piece of flatbread. Top with herb mix, country ribs, and radishes. Spoon a bit of schug (spicy green sauce) over the pork. Squeeze a lemon wedge over everything, shape into a wrap (soft taco style), and eat.

INGREDIENTS: pork, berbere spice, salt, molasses, schug (cilantro, parsley, garlic, olive oil, spices, serrano chilies, spices), toum (canola oil, garlic, lemon juice, salt), Redstart flatbread (flour, labneh, ghee, salt, olive oil, yeast), herbs, radishes, lemons