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Signature Series Wine Club

Spicy Ribs

Spicy Ribs

Prep Time: 30 Minutes

Cook Time: 7 Hours

Yield: 4

This Spicy Ribs recipe is perfectly paired with Hughes Family Vineyards 2009 Special Reserve Zinfandel

“The spicy sauce these ribs slowly cook in creates a perfect marriage for our Zinfandel” says Cherie Hughes, Co-founder of Hughes Family Vineyards.  ”Like the ‘perfect couple’, the sauce brings out the deeper flavors in the Zin and the Zin enhances the richness of the meat.  The extra bonus is that it is made in the slow cooker so you can be on the run all day and come home to a deeply satisfying dinner with virtually no fuss.”

Ingredients

  • 3 lbs of boneless beef short ribs.  I figure 3-4 ribs per person. If you can find Korean style short ribs in your market, do try them.  They are boneless, thin slices of beef cut across the ribs and are amazingly flavorful.  If these are not available, look for the leanest ribs.

For sauce:

  • 1/2 cup soy sauce

  • 1 cup freshly squeezed orange juice

  • 2 Tbsp seasoned rice wine vinegar

  • 1 Tbsp ginger, finely minced

  • 3 cloves garlic, finely minced

  • 2 Tbsp toasted sesame oil

  • 2 Tbsp brown sugar

  • 1 Tbsp Sriracha sauce

For garnish:

  • 3 Tbsp Sesame seeds, toasted in pan 

  • 3 green onions, thinly sliced

Preparation:

1. Brown ribs on all sides in a large sauté pan.  Transfer the ribs to your slow cooker. Combine all of the sauce ingredients in a bowl, mix well, and pour over the ribs. Cover and cook on low for 6-8 hours.

2. To serve, arrange ribs on plates and sprinkle with toasted sesame seeds and green onions.

3. I serve this with steamed rice and some nice fresh spinach or chard sautéed in olive oil and finish with a squirt of fresh lemon juice.  

Recommended Wine Pairings

Need a wine pairing suggestion for this recipe? Please call our wine club at 1-800-777-4443 to speak with our club's Personal Wine Consultants. You may also visit our wine club's wine store for a full list of available wines recently featured in our wine club.

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