Here’s a pairing that combines intense, bold flavors — perfect for injecting some warmth and brightness into a rainy, cool weather day. Take advantage of seasonal produce by serving mashed sweet potatoes alongside this sweet/spicy/savory dish.

Torbreck 2008 Cuvee Juveniles Barossa Valley ($25). Intense, slightly jammy black raspberry, strawberry and plum flavors are slightly jammy but not overly alcoholic, with a long, concentrated, licorice-laced finish. A blend of Grenache (60%), Mataro (Mourvedre) (20%) and Shiraz. Ready to drink now and over the next three or four years. Locate this wine online or in your area.

Recipe: Pork: Jamaican Braised Ribs
adapted from McCormick® by Southern Living Cooking School
serves 4

3 pounds pork spareribs, trimmed and cut into 2-rib portions
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
4 teaspoons Jerk seasoning, divided
3/4 cup plus 2 tablespoons all-purpose flour, divided
2 tablespoons vegetable oil
2 1/2 cups beef broth
3/4 cup freshly squeezed orange juice, strained
1/3 cup dark rum
1/4 cup firmly packed dark brown sugar

Preheat oven to 350F.

Combine salt, pepper, and 3 teaspoons Jerk seasoning and rub mixture evenly on to ribs. Dredge ribs in 3/4 cup flour, shaking off any excess flour. Brown ribs, in batches, in oil in a large ovenproof Dutch oven over medium-high heat. Return all ribs to pan; add broth and orange juice. Bring to a boil; remove from heat and bake, covered, for 1 hour and 30 minutes. Remove ribs with a slotted spoon, reserving drippings in pan.

Add rum, brown sugar, and remaining 1 teaspoon Jerk seasoning to reserved drippings, whisking until blended. Bring to a boil; reduce heat and simmer, whisking constantly, 10 minutes.

Whisk together 3 tablespoons sauce and 2 tablespoons flour until smooth; add to remaining sauce and cook, whisking constantly, 2 to 3 minutes or until slightly thickened. Serve with ribs and, if desired, mashed sweet potatoes.