• 3 to 4 pounds beef ribs cut into individual ribs
• 1 cup red wine vinegar
• 1 cup ketchup
• 2 tsp dry mustard
• 4 cloves garlic (finely chopped)
• 2 Tbsp molasses
• 1 tsp salt
Heat ribs and 2 cloves of garlic in large, heavy pot; with enough water to cover. Bring to a boil. Reduce heat and cover. Let simmer 1 hour, remove from heat, and drain.
Mix ketchup, vinegar, mustard, 2 cloves chopped garlic, molasses, and salt in a small saucepan; heat to boil. Reduce heat; simmer uncovered 8 to 10 minutes, stirring frequently. Grill braised ribs 10 to 12 minutes, turning and brushing with sauce until glazed.
“Vast hues on an expansive terrain of ochres and earthy reds, with a nose of perfume and crushed rose petal oil surrounding sweet spices. Fresh strawberries on the palate with a suggestion of oak. Dark cherry fruits linger across taste buds.” – Douglas Danielak, winemaker