CAVE SPRING ESTATE RIESLING (V)
286377 750 mL $18.95
This local Riesling commands global respect.
Taste profile: Evocative of the limestone clay soil its 20-year-old vines are grown in, this Riesling shows lovely peach, pink grapefruit, floral, and mineral aromas with a hint of pretty petrol. It’s dry and medium bodied, featuring juicy fruit flavours and a very long, crisp finish.
Pairs with: Jerk chicken, grilled prawns or salmon steaks with lemon and dill.
A Vintages Essential*
*Vintages Essentials Collection is always available in Vintages at select LCBO locations. Visit vintages.com.
SLOW BARBECUED PORK RIBS
By: Lucy Waverman
These can be slow cooked on the grill or cooked in the oven for 1 hour before grilling. Use back ribs for the most flavour. Chipotle peppers are available in cans sold as chipotle in adobo - the adobo sauce being a tomato-based, very spicy sauce that you can also include in many recipes. If this is unavailable then use 2 tbsp (25 mL) Asian chili sauce.
1 tbsp (15 mL) chopped garlic
2 tbsp (25 mL) fresh oregano
¼ cup (50 mL) orange juice
¼ cup (50 mL) lime juice
1 tsp (5 mL) honey
1 cup (250 mL) chopped red onion
1 tsp (5 mL) chopped chipotle pepper
1 tbsp (15 mL) adobo sauce
¼ cup (50 mL) vegetable oil
3 lb (1.5 kg) pork back ribs
- Combine garlic, oregano, orange juice, lime juice, honey, red onion, chipotle pepper and adobo sauce and vegetable oil in a bowl. Cut each rack in half. Place ribs in baking dish and pour over marinade. Marinate for 4 hours or overnight in refrigerator. Turn ribs several times if possible.
- Preheat oven to 300ºF (150ºC).
- Season meat with salt and place meat and marinade in a roasting pan. Bake, uncovered for one hour.
- Preheat grill to low and turn off 1 element. Remove ribs from pan and place on turned-off side. Grill slowly, turning twice for 1 hour or until ribs are cooked through and glazed.
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