Summer Wines and the Secret to Perfect Ribs

Written by foodandwine  |  29. June 2001

The summer time is upon us and we will all inevitably be invited to an outdoor barbeque of some sort. The day of categorizing wine to match specific foods is coming to an end. To quote David Rosengarten, "it's a matter of taste." That being said, in the summer white wines seem to be more popular because they are generally served cold and are lighter or crisper. They can pair up not only with fish and fowl but also with those heartier red meats. We recommend for that next barbeque you may attend a clean crisp Sauvignon Blanc, from St. Supery. It's from Napa Valley in California and is a dead ringer for New Zealand Sauvignon blanc, with grassy, grapefruit aromatics punctuated by fresh lemon and grapefruit flavors. The mouth features vivid acids, and the finish is clean and crisp. In our opinion it is the perfect match for your next backyard occasion. Grilling tips for the perfect barbequed ribs: For that savory, mouth watering, "fall off the bone" rib every time we recommend the following techniques for cooking your ribs. Whether it's Baby Back or a St. Louis Style rib you are after. The same cooking methods apply. 1. score the meat lightly on both sides, then salt and pepper each side. 2. On a preheated 350-450 degree grill sear the ribs for about 5 - 7 minutes each side. 3. then place on a baking rack and add water to 1/4 inch in pan, then cover with aluminum foil and cook with low heat 275-325 degree oven or grill for 4 to 5 hours. 4. then let the ribs cool down in the refrigerator and either wrap in saran wrap and store for a later date (good for about 3 to 5 days) or place on the grill on high heat for a final 10 minutes a side smothered in your own favorite barbeque sauce. This is a great way to plan ahead for a backyard barbeque. You can have most of the preparation done in advance, leaving more time to spend with your guests.

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