North Shore Wine Cellars, 221 W. Steuben Street / P.O. Box 816, Bingen, Washington 98605
509-493-3881
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north shore wine cellars
Recipe of the Month
Created in our "test kitchen", these ribs are the perfect accompaniment to our Barrel Aged Cherry wine.
Barrel Cherry Barbecued Ribs
3 racks baby back ribs (7-8 lbs. total)
2 Bay Leaves
Worcestershire
Seasoning Salt
Barrel Cherry barbecue sauce (recipe follows)
In a large stock pot place bay leaves and ribs, then cover with water, about an inch over ribs. Boil for 20 minutes. Remove ribs from water, pat dry then sprinkle generously with Worcestershire and seasoning salt. Grill or broil ribs until nicely browned. Slather generously with barbecue sauce. Cut between bones into individual ribs, serve with remaining sauce.
Barrel Cherry Barbecue Sauce
1 Tb. Olive Oil
1 medium onion, chopped
4 cloves garlic
1 1/2 cups Barrel Aged Cherry Wine
1 cup ketchup
3 Tb. cider vinegar
3 Tb. Worcestershire
3 Tb. lightly packed light brown sugar
2 Tb. Dijon mustard
2 Tb. chopped fresh ginger
1 tsp. freshly ground black pepper
1 tsp anise seeds
1/4 tsp. cayenne
3 Tb. lemon juice
1. Pour olive oil into a medium saucepan over medium-high heat. Add onion and garlic, cook until limp, 3 to 4 min. stirring often. Add next 10 ingredients (all but lemon juice). Bring to boil, then reduce heat and simmer, stirring occasionally, until liquid begins to thicken slightly, about 20 min. Let cool slightly.
2. Pour mixture into a blender and add 2 Tb. lemon juice, whirl until very smooth. Taste and add more lemon juice if desired.
