On day 5, we had pork ribs grilled with our Grapevine & Cherry blend. It was a glorious fall day, perfect weather for a barbecue! So, Jac fired up the grill and we made these delicious pork ribs that were savory, smoky, and juicy all at the same time!
Grilled pork ribs are irresistible! The grilling helps the exterior develop a delicious caramelized crust that enhances the natural sweetness of the pork, while the interior remains tender and succulent. The Grapevine & Cherry blend imparts a smoky, lightly sweet depth that then complements and further enhances the meat’s rich flavor, creating a satisfying contrast. This mouthwatering dish is perfect for any occasion -- including today's late summer, unseasonably warm evening on the patio!
These mouthwatering ribs are very easy to make!
We followed the easy two step process that works for virtually anything you want to use our Wined Up in Smoke products with:
- start with meat that has been marinating in salt, pepper, garlic and olive oil (overnight in the fridge is best, but an hour or two will work too)
- grill or smoke it in our Wined Up in Smoke Grapevine & Cherry blend
Usually that's all it takes for out-of-this-world results, but today, we added one last step:
- lightly brush the ribs with barbecue sauce
Mmmmm. These pork ribs grilled in the Grapevine & Cherry blend were truly delicious! We served them with rice pilaf, ginger carrots, and a beautiful late summer evening.
Chef's Tip: Fresh ginger makes all the difference when making ginger carrots. It provides a sharp, peppery flavor with a slight citrus undertone that contrasts beautifully with the sweetness of cooked carrots. This balance enhances the overall taste and gives the dish complexity.
Unlike usual, we didn't make extra in order to have leftovers. That's because we don't generally tend to turn ribs into other foods. In our book, ribs are ribs and they're meant to be eaten on the bone, like we did tonight. That means tomorrow, Day 6, we're on to our next Win'ed Up in Smoke grilling/smoking adventure. We're thinking seafood!
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To find out more about the Wined Up in Smoke blend used in this recipe:
