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2-6 full racks of pork ribs
Dry rub seasoning – garlic powder, salt, dried herbs
Apple juice/beer/water

Rub each rack of ribs with dry rub
Place ribs on their side, with the cut side of the bone in the roasting pan. (Do not lay flat in pan) – Pour approx 1 cm of liquid into the roasting pan
Cover completely with tin foil
Bake/Braise at 375 degrees for approx 3-3.5 hours
When done, remove from liquid and either allow to cool or serve immediately.
If cooling, wrap and freeze them for another meal. After cooled or frozen, place on a baking sheet and cover with your favorite bbq sauce to finish. Bake at 425 degrees for approx 15 minutes

Tamarind Apple BBQ Sauce
2 cups basic BBQ sauce
2 Tbsp of tamarind sauce/paste
1/4 cup apple juice or apple cider
2 cloves garlic crushed
1 Tbsp maple syrup

Our friends thought this delicious rib dish paired well with our PINOT NOIR 2016, so try this recipe out and let us know your thoughts!
Cornerstone Estate Winery Owner, Jerry Kopanski share his views with Homes by De Santis on why he considers Beamsville his home and some of the accomplishments of his Award Winning Wines.
Jerry and Wanda Kopanski founded their charming, family owned winery in 2002. They consistently produce premium wines using their own fruits. Cornerstone focuses on limited productions, resulting in small batches of VQA wines.
Concocting the perfect marriage is simple with our Wine and Food pairing series. Wine and Food Pairing Series – Stoned White 2011 and a Bitter Green Salad. Concocting the perfect marriage is simple with our Wine and Food pairing series at Cornerstone Estate.
Concocting the perfect marriage is simple with our Wine and Food pairing series. Wine and Food Pairing Series – Cabernet Merlot 2010 and a Pasta A Fagioli Soup. Concocting the perfect marriage is simple with our Wine and Food pairing series at Cornerstone Estate.