(2-3 entree servings, 4-5 appetizer servings) for the sweetest Rieslings For the medium sweet to sweetest of Pacific Rim Rieslings we can bring more fire to a dish. Because these wines are slightly lower in alcohol, foods paired with them can take on more spice. For example, these wines meet the chili heat challenge of Chef Bob’s Sticky Hot BBQ Pork Ribs with their cool tropical fruit flavors and refreshingly rich stone fruits.


    • 1 rack baby back pork ribs
    • 1 packet Chef Bob Neroni’s spice mix
    • 1 teaspoon salt
    • 1 large yellow onion, diced
    • 2 tablespoons butter
    • 2 teaspoon Worcestershire sauce
    • 2 teaspoons hot sauce
    • ½ cup Pacific Rim Riesling (sweet)
    • 2 tablespoons soy sauce
    • ¼ cup brown sugar
    • ½ cup ketchup


Rub meat side of pork rack with spice mix and salt; refrigerate 1 hour or up to overnight.

Meantime, place onions in fry pan over medium-high heat without fat/oil and brown (caramelize) 5-7 minutes. When brown and aromatic, add butter, Worcestershire sauce, hot sauce, Pacific Rim Riesling wine, soy sauce, sugar and ketchup. Cook to combine and simmer 5 minutes. Reserve warm.

To cook the ribs place ribs on roasting rack in 300˚F oven for 1 ½ hours or until just tender. Remove and coat with some of the barbeque sauce. Increase oven temperature to 400˚F and place ribs back into oven for 15 minutes. Serve immediately with remaining sauce.


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