Spicy Baby Back Ribs

in a Chili-Hoisin Barbecue Sauce

Pairs with SEAGLASS Riesling

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SEAGLASS Riesling is exquisite on its own, can be paired with spicy Asian-inspired dishes or a rich fruit dessert. Pair this wine with Spicy Baby Back Ribs in a Chili-Hoisin Barbecue Sauce.


1 tbs.
chopped garlic
1 tbs.
dry mustard
112 tbs.
chili flakes
112 tbs.
chopped fresh ginger
12 cup
chopped onion
1 cup
brown sugar
14 cup
soy sauce
34 cup
rice vinegar
2 cups
tomato puree
2 cups
12 cup
chopped scallions
12 cup
chopped cilantro
4 racks
baby back ribs
salt and pepper, to taste
1 cup


Combine garlic, dry mustard, chili akes, ginger, onion, brown sugar, soy sauce, rice vinegar, tomato puree, and hoisin in a saucepan. Simmer for 1 1⁄2 hours. Pour yourself a glass of chilled SEAGLASS Riesling and enjoy while sauce is simmering. Add the scallion and cilantro, simmer for an additional 5 minutes, and remove from heat. Let cool slightly and puree barbecue sauce in a blender until smooth.

Season baby back ribs with salt and pepper and grill over medium hot coals until nicely browned, about 4 minutes per side. Arrange the baby back ribs in a single layer on a sheet pan, add water, and cover securely with foil. Braise in a 350°F oven for 11⁄2 hours, or until they’re fall-off-the-bone tender. Ribs can be refrigerated at this point until ready to serve.

Grill the ribs over medium-hot coals until heated through, about 3 minutes per side. Baste with chili-hoisin barbecue sauce on both sides while grilling. Transfer the ribs to a serving platter and add additional barbecue sauce.

Serves 4 full rack or 8 half rack portions.