We chose this recipe to feature because it will match the three table wines from this Vintages release, the newly released 7 Deadly Zins, as well as most whites in the portfolio.
Hoisin Pork Ribs
Carb-conscious Brian Costello, senior special sections editor of The Hockey News, loves these sticky, meaty ribs and prefers them to the usual battered-and-fried snacks. Single-rib portions make for easy handling in the corner -- of the couch.
• 3 lb (1.4 kg) pork side ribs or pork back ribs
• 1/2 cup (125 mL) hoisin sauce
• 2 tbsp (30 mL) rice vinegar
• 1 tbsp (15 mL) liquid honey
• 4 cloves garlic, minced
• 1 tbsp (15 mL) minced gingerroot
• 1/2 tsp (2 mL) hot pepper flakes
• 1 tbsp (15 mL) toasted sesame seeds
• 2 green onions, chopped
Cut ribs into 1-rib portions. Place in large pot and cover with cold water; bring to boil and skim off froth. Reduce heat, cover and simmer until tender, about 20 minutes; drain. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours.)
In bowl, combine hoisin sauce, vinegar, honey, garlic, ginger and hot pepper flakes. Arrange ribs on foil-lined rimmed baking sheet; brush with half of the sauce. Roast in 425°F (220°C) oven for 7 minutes. Brush with remaining sauce; roast until browned and slightly caramelized, about 7 minutes. Sprinkle with sesame seeds and green onions.
Source : Canadian Living Magazine: April 2004