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A glass of Bergevin Lane Syrah pairs so perfectly with summer BBQ that we are offering our email subscribers an insane deal on our most highly-anticipated new releases - the 2008 Oui Deux Syrah (last year’s vintage received 91 points - Wine Advocate) and the 2007 Barrel Select (the 2006 scored 94 points - Wine Advocate). These exceptional Syrahs pair perfectly with Annette’s Famous BBQ. Recipe included below!





INGREDIENTS

4 pounds pork spareribs
1 cup brown sugar
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup red wine (Bergevin Lane Syrah if you have it - I often do!)
1/2 cup chile sauce
2 cloves garlic, mashed
1 teaspoon dry mustard
1 dash ground black pepper


 

DIRECTIONS

1.

Preheat oven to 350 degrees F. Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (You can freeze the drippings and use them in all sorts of delicious concoctions later!) Place ribs in a large roasting pan.

2.

In a bowl, mix together remaining ingredients to make a sauce. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.

3.

Preheat grill for medium heat. Position grate four inches above heat source.

4.

Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

5.

Pour yourself a glass of Syrah and indulge. Have napkins on hand!

 
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