Within a matter of hours, Memorial Day Weekend will be here. Perhaps celebrations have already begun for those who are able to extend the weekend by a few days.  If you are fortunate to have good weather, this is the weekend to start your summertime barbecuing. Below is a recipe for barbecued back ribs. The recipe calls for sherry or rice wine.

When I prepare this recipe I will use Sherry as I find rice wine to be an acquired taste – perhaps because I like fruit tastes in my wines not rice. Do you like rice wine? Why or why not?

More entree recipes are available on the Wine Trail Traveler website recipe section. Discover Grilled Marinated Beef Tenderloin with Peperonata, Grilled Rock Lobster, and Shish Kabob.

Enjoy! Kathy

Barbecued Asian Back Ribs

Serves 4

Ingredients

2 racks Canadian Pork back ribs
3 c (750 mL) hot water
1/2 c (125 mL) hoisin sauce
1/4 c (50 mL) soy sauce
1/4 c (50 mL) rice or cider vinegar
1/2 c (50 mL) dry sherry or rice wine
2 T (25 mL) Dijon mustard
2 cloves garlic, minced
1 T (15 mL) minced fresh ginger

Directions

1. Pre-heat oven to 325°F (160°C).
2. Remove thin, translucent membrane from the non-meaty (concave) side of ribs. This will allow flavours to penetrate more effectively, and give a more tender end product. The best way to do this is to loosen a little of the membrane at one corner using your fingernail. Then, with a paper towel, grasp the membrane firmly and pull it away from the ribs.
3. Combine all remaining ingredients, except ribs and water, to make the barbecue sauce.
4. Place ribs in a 2-inch (5 cm) deep baking sheet or dish with water and cover with foil. Bake in oven for about 1 1/2 hours, or until meat begins to shrink away from the bone tip, and meat is easily pierced with a knife point. At this stage, ribs can be refrigerated for up to 3 days.
5. On medium-high heat, grill ribs for about 20 minutes, turning and basting ribs frequently. Be careful that sauce does not caramelize and burn. If not watching ribs throughout, reduce heat to medium, and lengthen cooking time to 30 minutes.
6. When ribs have a deep, mahogany glaze, remove, slice, and serve.