Many dishes say summer, but few conjure up a better picture than barbequed ribs. There are many different types of ribs and fascinating, often unique, regionally driven ways to prepare them. Rest assured, though, that the smoky, meaty party is about to begin wherever you live. Our recipe uses a spicy dry rub before smoking, followed by a final grilling and basting for a saucy finish.
Spices, smoke, and a sweet barbecue sauce need a bold partner, and the Nalle Vineyards Ranch Red meets that challenge. Dominantly Zinfandel, this wine has intense blackberry and jammy aromas that won’t get lost in the dynamic environment at the grill. Bold black fruit flavors, spices, and good acidity make Ranch Red a great choice to complement the spicy flavors of the spice rub and cut the fatty richness of the ribs.
