Tonight B and I had what I call "blasphemer delight" which is pork ribs marinated in Kosher wine. I selected the 2006 Baron Herzog Cabernet Sauvingon Jeunesse (See Gary Vaynerchuck’s review on Wine Library TV) because it has a nice fruity taste that makes it ideal for cooking and because it’s a local winery.
Religious improprieties aside, I had another dilemma in that B does not like BBQ sauce of any kind.
Instead of BBQ sauce, I whipped up my own concoction:
- 2 tablespoons of orange marmalade
- 4 heaping tablespoons of red chili salsa (by "heaping" I mean the BIG spoon you use to eat Captain Crunch with)
- 1 tablespoon of hosin sauce
This combination makes for a nice dipping sauce and the contrast in flavors gives it depth and goes well with the ribs.
B liked the sauce and dipped a couple of pieces in it but then declared, "It’s yummy but I’m just not a sauce kind of person."
Well, if you are a sauce kind of person, give this recipe a try and let me know how it goes.