Friday, July 4, 2014
Zinfandel is a rib's best friend, hands down. Jammy, dark, and fruity–often with loads of black pepper and spice–it can seem sweet without really being sweet, and that helps with a tangy 'cue sauce. Just make sure the Zinfandel isn't too tannic or high in alcohol, which might push the heat in the sauce over the top.
What do you think?
http://www.myrecipes.com/recipe/sweet-hot-baby-back-ribs-100
Posted at 06:00 PM