Ribs are traditionally thought of as large, succulent and powerfully meaty, but the flavours can actually be quite delicate. Heavy wines can mask that delicious slow-cooked flavour, so a wine with fruit flavours and moderate tannins will bring out the best in this dish. This combination of sweet and spicy flavours has all of the right elements to partner with Gaspereau Lucie Kuhlmann.
Ingredients
Marinade
• 1 cup ketchup
• 1/4 cup molasses
• 1/4 cup vinegar
• 3 Tbs brown sugar
• 1/8 tsp onion powder
• 1/8 tsp onion salt
• 6-7 drops liquid smoke
Ribs
• 3 lbs pork spare ribs
• water to cover ribs in pot
• 1 onion cut into quarters
• 1/2 tsp of salt
• 1/8 tsp of pepper
• 6-7 drops liquid smoke
Directions
Marinade
Mix all marinade ingredients together. Tip: make at least 24 hours in advance and let sit in a sealed jar in the refrigerator to allow flavours to mingle. The marinade will keep for 2 weeks or more in the refrigerator and 8 weeks in the freezer.
Ribs
Boil ribs in water with salt, pepper, onion and liquid smoke for 1 hour. Drain and let cool.
Place ribs in a large freezer bag and coat with the marinade, marinate overnight.
Place the ribs on a rack in a roasting pan and bake at 325°F for 3 hours, baste regularly with the marinade and at the end of cooking.
Category: Entree