This semi-dry wine is a blend of Frontenac and LaCrescent grapes from a local vineyard; serve slightly chilled.
Smoked Pork Ribs with Dry Rub
3 slabs of Kansas City-style ribs or baby back ribs, cut in half, membrane off* and ribs
1 cup of your favorite commercial or homemade dry BBQ rub
1 cup honey
1-1/2 cups water
½ cup salt
½ cup sugar in the raw
¼ cup brown sugar
1 TBSP granulated Garlic
1 TBSP Onion Powder
2 TBSP Smoked Paprika
2 TBSP Dry Mustard
Cover the ribs with the rub, using about two-thirds on the meaty side and one-third on the boney side. Allow to stand at room temperature for 30 minutes before grilling.
Set up smoker for in direct heat at 300° F.
Cook for 1.5 hours, using a rib rack if you need it to have sufficient space for three slabs of ribs. Remove ribs to a flat pan or cookie sheet and brush them all on both sides with honey.
Put the ribs in an aluminum foil pan with about one inch of water in the bottom, standing them on end in the pan if necessary to get them to fit. Cover with foil and continue cooking for about one hour, replenishing the apple juice if needed to maintain liquid in the pan. Test the ribs by inserting a toothpick to determine whether they are tender.
At this point, you could cool them down, wrap each slab separately and refrigerate them for a day or two.
Removing the membrane: Carefully slide an implement, such as a fish skinner (available in the sporting goods department), the tip of a butter knife or the tip of a meat thermometer between the membrane and a bone near the end of the rack of ribs. Rock the implement back and forth gently to loosen the membrane until you have enough space to slide your finger under it. Using a paper towel, pull up the membrane and slowly peel the membrane off.
See our AWARDS page to see what honors this wine has received.