ORANGE PORK RIBS

Country-style ribs are slow cooked on the grill, then slathered with a spicy, sweet, citrusy BBQ sauce for a mouthwatering meal to complement our wine of the month - Shannon Ridge’s full-bodied Zin.

4 pounds pork country style ribs, individually cut
1 6-ounce can tomato paste
1/2 cup brown sugar
1/4 cup frozen orange juice concentrate, thawed

2 tablespoons red wine vinegar
1 tablespoon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper

1 orange, sliced or wedged for garnish (these can be grilled about 20 seconds on each side for added flair)

Combine everything except the ribs and orange pieces in a bowl and mix. Prepare grill for indirect grilling. Place ribs on the grill and cook for about 60 minutes [turning occasionally to cook evenly]. Brush with sauce. Continue grilling until done. A couple of minutes before you remove the ribs from the grill brush on a heavy coating of the sauce. Watch ribs carefully to avoid burning. Place ribs on a platter and garnish with orange pieces. Pairs well with: Shannon Ridge Zinfandel.