After some deliberation, the sharing item I decided we needed in our lives was a Spanish-meets-Korean creation of a whole rack of Iberico pork ribs (General Manager Irene was extremely proficient in deboning it) to be eaten Korean-style. So we wrapped chunks of the smoky, fork-tender, sweet and tangy glazed BBQ meat in lettuce, then piled on mint leaves, cilantro, onion and cucumber to add a refreshing herbaceousness. Loved it!