Photo by Chip Riegel

What wine is essential for summertime? Rosé! Right between a red and white wine, rosés are dry, and not sweet like White Zinfandel or Blush wines. Rosés have a light berry flavor, which comes from contact with the red grape skins during the winemaking process. But unlike a red wine, rosés are very crisp and full of pep, vigor, and light citrus flavors. They also happen to be great partners with food for your next party!

A perfect food and wine pairing we’ve had are BBQ ribs and rosé. Edible Rhody Magazine was kind enough to let us share with you a fantastic Peach Barbecue Ribs recipe. Written by Chef/Owner Nick Rabar of Avenue N American Kitchen in Rumford, Rhode Island, these ribs use a simple dry rub and a barbecue sauce to swoon over. Reward yourself for a job well done with a bottle of Mulderbosch Rosé!

2012 MULDERBOSCH ROSÉ
Stellenbosch, South Africa

Made from Cabernet Sauvignon grapes, Mulderbosch has produced a rosé that’s both sturdy and seductive. The dark pink color lets you know you’re in for a seriously good treat. On the nose, expect blood orange, cherry and sandalwood. Look for bold flavors of ripe black cherries and herbs balanced by zesty acidity. This powerful rosé will love hanging out with you and your ribs.

Visit our store to get this wine
(Or, have it delivered to your door if you are located in Rhode Island!)

Photo by Chip Riegel

PEACH BARBECUE RIBS
Chef/owner Nick Rabar, Avenue N American Kitchen, Rumford

This is the perfect recipe for summer when my grill and smoker are cooking at full throttle. It makes an ample amount of the dry rub and sauce—which go well with chicken too. Feel free to halve the recipes or save the extra for more good stuff on the grill.

3 racks lamb ribs or pork baby back ribs (approximately 6 pounds)
1½ cups dry rub*
2–3 cups peach barbecue sauce*

DIRECTIONS

Coat ribs with dry rub and let stand for 1 hour. Preheat oven to 325°. Place ribs in baking dish and bake for 2 hours, turning occasionally.

Heat grill to medium or prepare coals. Place ribs on grill, mopping with barbecue sauce until sauce has caramelized and ribs are tender and sizzling, being careful not to burn. Remove and serve with extra sauce. Serves 6.

Note: For smokier flavor, omit the oven step and prepare fire by banking coals to 1 side of the grill. Cook ribs wrapped in foil off the direct heat for two hours, adding coals as needed for a steady, even heat. (Or use top rack on a gas grill.) Finish over heat as directed above.

*Dry Rub
½ cup kosher salt
½ cup brown sugar
1 tablespoon each chili powder, paprika, cayenne pepper, ground cumin, ground ginger, mustard powder
1 tablespoon fresh thyme leaves, chopped fine

*Peach Barbecue Sauce
3 strips bacon
1 Vidalia onion, diced
1 clove garlic, minced (about 1 teaspoon)
2 quarts (8 cups) ketchup
1 cup Worcestershire sauce
1 cup brewed coffee
¼ cup apple cider vinegar
½ cup brown sugar
2 tablespoons kosher salt
2 tablespoons honey
3 dried chipotle chiles, ground in a spice mill or with mortar and pestle
2 cups peach juice or nectar

For the dry rub, combine all ingredients in a medium bowl and mix, taking care to break up brown sugar. Store in container with tight lid.

For the barbecue sauce, sauté bacon in a 4-quart stockpot until fat is rendered, removing bacon and saving for another use. Add onions and continue to cook until caramelized. Add remaining ingredients. Simmer for 1 hour on low heat, stirring often. Makes 3 quarts. Can be made in advance. Refrigerate for 1 week or freeze up to 6 months.