I recently catered a friend's wedding cocktail hour and came home with leftover fresh salsa verde and a case of beer and wine. There was a good deal at the store for beef back ribs, so I took some cues from a recent trip to Mexico and braised the hell out of those bad boys to wrap up some mean tacos. Marrying red wine and salsa verde sounds like it would be a recipe for something too acidic, but the flavors mellow out to a nice balance of sweet and tart- a great contrast to the tender, fatty rib meat.

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