SWEET, SAVORY, AND MADE FOR PINOT NOIR

When it comes to crafting unforgettable flavor profiles, we love collaborating with local culinary visionaries like Chef Dustin Joseph of Biscuit & Pickles Catering. His ability to weave deep, savory elements with a bright pop of sweetness mirrors exactly what we aim for: capturing layered complexity where bold flavors never lose their elegance.

Inspired by Dustin’s knack for elevating classic comfort food into a gourmet experience, we are thrilled to share his Pepper Glazed Sticky Pork Ribs. This recipe delivers melt-in-your-mouth baby back ribs coated in a rich, caramelized glaze of ginger, garlic, and sweet-and-spicy pepper jelly.

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Recipe

INGREDIENTS

  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/4 cup cooking rice wine (or white wine)
  • 2 tablespoons sesame oil
  • 4 tablespoons honey
  • 2 tablespoons brown sugar
  • 3 tablespoons minced garlic
  • 2 tablespoons finely grated ginger
  • 1/2 medium onion, diced
  • 2 tablespoons mild pepper jelly
  • 2 baby back pork ribs

Instructions

  • Prepare the ingredients for the marinade. Mix all of the ingredients well.
  • Coat the ribs well with the marinade, and marinate them for a minimum of eight hours. Turn them over once after half of the marinating time has passed. (You can use large zip lock bags for easier handling.)
  • Preheat the oven to 325°F (300°F if using a convection oven). Line a baking sheet with aluminum foil. Arrange the ribs, meat side down. Cover the baking sheet/dish tightly with aluminum foil. Bake them for 1.5 hour (2 hours if you want fall off the bones tenderness). Remove the foil cover.
  • Brush the sauce onto the ribs. Change the oven setting to broil (500°F) and preheat for a few minutes. Then broil the ribs until the ribs are lightly caramelized and charred, about 5 minutes on each side. Baste the ribs with the sauce a couple of times while broiling.
  • Remove from oven when desired crispiness has been reached, cut each rob off the rack and serve.