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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!

2 Comments

  1. Susan O’Connell

    Does Coeneestone have any Gamay Noir 1013 left?

  2. Jerry Kopanski

    Hi Susan, thanks for stopping by and reading our latest post!

    Yes, we do have limited quantities available of our Gamay Noir 2013. Feel free to take advantage of our recent holiday offer for free shipping with a minimum purchase of 12 bottles. (mixed selection of wines is acceptable.)

    Thanks, Jerry Kopanski

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