with your wine

Oven ‘grilled’ country-style ribs

Ribs have an air of mystery around them: They look weird, and they seem like they should be difficult to cook. And country-style ribs, which have less bone and are shaped differently, seem even more confusing. But they’re actually quite straightforward; serve with red wine like the Bonnet or the Mandolin.

GROCERY LIST

2-3 lbs country-style ribs

1 Tbsp spice rub for pork

Directions

1 to 1 1/2 c best quality barbecue sauce salt and pepper to taste

1. Rub the ribs with the spice rub and let marinate for at least an hour. Overnight is best.

2. Salt and pepper the ribs, and put in a roasting pan in a preheated 375-degree oven for 30 minutes. Turn several times, and carefully drain the fat and liquid that accumulates in the bottom of the pan.

3. Preheat a broiler while the ribs are in the oven. Baste the ribs with the barbecue sauce and cook for 5 or 10 minutes per side, turning two or three times and basting when you turn. Watch carefully so the sauce doesn’t burn (which sauces with a lot of sugar will do more easily). After the oven, finish ribs in the broiler.

4. Serve with more sauce on the side.

Serves four, takes about an hour

Ask the wine guy

I liked a wine a lot, but when I went back to the store to buy more, there wasn’t any. Why is that?

Because wine, unlike other consumer goods, isn’t always replaceable. You can always make another bottle of ketchup, but once a wine is gone, it’s gone. This isn’t usually a problem with most grocery store wines, but it can be for wine that is sold mostly in wine retailers.

—Jeff Siegel

ASK THE WINE GUY taste@advocatemag.com

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