Labor Day Weekend is upon us and I have discovered another recipe for the grill. This recipe calls for dry red wine and dry sherry. The Italian marinade is an option to commercial barbecue sauces. Check the recipe out below.

In other news, it appears that Cabernet Day using hashtag #cabernet was successful. Did you participate in it ? Did you find a Cabernet Sauvignon that is great for your palate? I wonder what Rick Bakas will decide for the October wine tasting.

Cheers! Kathy

Barbecued Ribs with Italian Marinade

There is nothing like barbecued meat, but most commercial barbecue sauces are loaded with sugar, spices and preservatives that are foreign to the Italian palate. Here is a simple but flavorful marinade that can be used to barbecue either beef or pork ribs.

Ingredients

4 lbs, (or 4 racks) of pork ribs
1/2 c olive oil
1 c dry red wine
1/2 c dry sherry
4 medium garlic cloves, crushed
1 T dried thyme
1 T dried tarragon
1 T finely ground black pepper
1 small (about 8 ounce) can tomato paste
1 t salt
12 quarts water

Directions

1. Par-boil ribs in large 12-quart sauce pan for 15 minutes, then remove.
2. In a mixing bowl, add all ingredients except ribs, and mix thoroughly.
3. Place ribs in a deep roasting pan, and pour mixture over them.
4. Marinate for 6 hours, turning and basting ribs to ensure that they are well-covered with the marinade.
5. Barbecue ribs on grill for 1/2 hour.
6. Use spray bottle with water to keep down the flames.

Provided by Crinella Winery, California