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This Asian-inspired dish is easy to make and is guaranted to be a crowd pleaser. If you're planning to have a dinner party, start with a simple mixed green salad and serve the ribs with old-fashioned mashed potatoes or jasmine rice.

 

Perfect Pairing

The crisp and well-balanced flavors of Greenwood Ridge Vineyards White Riesling will tantalize your palate and highlight the hints of sweet and sour in the ribs.

 

Roasted Sweet and Sour Ribs

By Marilyn Tsai

 

Serves 4

 

1 rack (3-3 1/2 pounds) baby back ribs

coarse salt

black pepper

1/4 cup extra virgin olive oil

1 inch piece ginger root, peeled and grated

8 cloves garlic, crushed and peeled

1 cup stock (chicken or veal, homemade or canned)

1/2 cup Vermouth (or dry sake)

 

Sweet and Sour Glaze

 

1 cup Vermouth (or dry sake)

1/2 cup red wine vinegar

2-3 tablespoons honey

 

Preheat oven to 400 °F.

 

Cut the ribs between the bones into single ribs. Place ribs in a roasting pan. Season with salt and pepper. Pour the olive oil, stock and 1/2 cup of Vermouth into the pan. Put the garlic and ginger into the pan and toss to mix with the ribs. Put the ribs in the oven and roast for 40-45 minutes. Be sure to check on the liquid in the pan and turn the ribs at least twice during the process. When done, the liquid should be almost evaporated and the ribs should be golden brown and the meat should be tender. If the liquid has evaporated before the meat is tender, add 1/4 cup of stock at a time and roast until meat is tender.

 

In the meantime, make the glaze by mixing the vermouth, red wine vinegar and honey together in a small bowl until the honey is dissolved. Taste the mixture. Adjust the red wine vinegar and honey according to your level of sweet and sour taste. If too sour, add a little more honey and if too sweet, add a little more red wine vinegar. Add several drops only of either at one time. At this point, you are only "fine tuning" the flavor.

 

When the ribs are done, increase the temperature of the oven to 425°. Remove the roasting pan from the oven and brush on all sides of the ribs with the glaze. Then pour the remaining glaze on top of the ribs into the roasting pan and turn the ribs so that the meat is thoroughly coated in the glaze mixture.

 

Put the roasting pan in the oven and continue baking until the glaze is syrupy and the ribs are sticky and very dark brown, about 15-20 minutes. You may end up with extra glazing liquid in the roasting pan, which you may choose to serve as the sauce.