Our wonderful dinner guest, Ed, brought beverages, including a bottle of Torbreck Woodcutter’s Shiraz. We really enjoyed this Australian wine, which was named for the summer that the winery’s founder spent as a woodcutter in a Scottish forest. And it was a screw cap — how convenient is that? It’s nice that some of the good wines come with screw caps now, instead of corks.
At the side were oven fries, and a stack of napkins. I vaguely remember a lemon meringue pie, that followed the wine, and it tasted pretty good too. Thanks for a great evening guys!
Barbecued Pork Ribs
- 4 lb pork ribs — back or baby back
- barbecue sauce (recipe below, or purchased)
- Place ribs in large pot of cold water (cut into halves if necessary)
- Bring to boil then cover and simmer for 45 minutes, until tender
- Remove from heat and drain
- If not barbecuing right away ribs can be stored in the fridge
- Cut the ribs into 2-3 rib sections (not too small, or they’ll fall through the grill)
- Oil the grill and set the barbecue to medium high
- Brush the ribs generously with sauce
- Place ribs on grill for five minutes
- Turn ribs adding more sauce
- Cook until warmed through — another 5 minutes or so.
Note: On rainy or winter days, you can cook them in the oven for about 15 minutes, at 425°F, turning and basting once or twice.
Pork Rib Barbecue Sauce
- 1 cup ketchup
- 1 cup chili sauce
- 2/3 cup canola oil
- 1/4 cup maple syrup
- 2 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- In a medium sized saucepan, stir together all ingredients.
- Bring to a boil over medium heat.
- Boil gently, uncovered and stirring often, for 5 minutes.