Spices, smoke, and a sweet barbecue sauce need a bold partner, like Zinfandel
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, like Zinfandel. California Zinfandel, with intense blackberry and jammy aromas won’t get lost in the dynamic environment at the grill. Bold black fruit flavors, spices, and good acidity make Zin a great choice to complement the spicy flavors of the spice rub and cut the fatty richness of the ribs.
