(NewsUSA) – The time is ripe for outdoor entertaining. What better way to enjoy a beautiful warm sunny day than a laid-back barbecue with friends and family? No frills and no rules equal summertime at its finest.
The most compelling reason for grilling outdoors is simplicity. There are few tools, the marinating takes place pre-party and no one is trapped in the kitchen on a beautiful afternoon. For your barbecue, wow guests with Mystical Tunisian Grilled Pork Ribs. This outdoor grilling recipe was developed with home cooks in mind by Nikki Norman, National Champion of the Gnarly Head Rippin’ Ribs Contest.
For an adventurous wine pairing, try Gnarly Head Chardonnay. Its crisp apple and pear flavors stand up to and compliment grilled ribs.
Mystical Tunisian
Grilled Pork Ribs
Serves 6
- 2 packages (4 1/2 pounds each) of pork spare ribs
- 1/3 cup olive oil
- 1 cup Gnarly Head Chardonnay, divided
- 1/2 cup brown sugar
- 3 tablespoons sea salt
- 1 tablespoon plus 1 teaspoon ground cinnamon
- 1 tablespoon plus 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground allspice
- 2 teaspoons fresh ground black pepper
- 2/3 cup honey
- 2 tablespoons hot chili paste
Lay ribs bone side up and peel off membrane. Combine in a small bowl olive oil, 1/2 cup Gnarly Head Chardonnay, brown sugar, salt, cinnamon, cumin, coriander, allspice and black pepper. Generously rub both sides of the ribs with the mixture, and marinate for one hour. Ribs can marinate, refrigerated, up to 12 hours.
During the last 15 minutes of marinating time, preheat a gas grill for indirect medium-high heat. For moist cooking, place a disposable, round 8 1/2 inch diameter cake pan half filled with water on grill rack over direct heat. During grilling time, add additional water to pan, as necessary. Grill ribs with the grill lid closed, turning every 30 minutes for 3 hours.
While ribs are grilling, combine in a small bowl 1/2 cup Gnarly Head Chardonnay, honey and chili paste. Brush ribs with Chardonnay glaze, turning twice during last 20 minutes of grilling. Remove ribs from grill and let rest 10 minutes. Cut ribs into serving pieces — generally two ribs per person. Divide ribs among six dinner plates. Serve warm.
For more information on Gnarly Head wines, Rippin’ Ribs recipes and how to enter the 2nd annual Gnarly Head Rippin’ Ribs contest, visit www.gnarlyhead.com.
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