Ingredients:

Method:

1. In a non-reactive bowl combine everything but the ribs. Mix well. Place the ribs in a shallow baking dish and pour the marinade over them. 

2. Make sure the ribs are evenly coated. Refrigerate for a two to four hours. Preheat grill and prepare for indirect grilling.

3. When the grill is hot remove ribs from marinade and place on grill to cook indirectly. Discard marinade. Cook for 1 to 1 1/2 hours turning every 15 minutes.

Recommended wine:

Sangiovese makes quaffable wines that are bright and fruity and Il Poggio is no exception. The aromatic bouquet is highlighted with strawberry and red cherry. Vivid flavors of red fruit fuse with darker, earthy, smoky, tobacco notes when you taste it. Il Poggio is drier on the finish than the St. George Cabernet with more verve and zippy acidity characteristic of Sangiovese.

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Ingredients:

Method:

1. In a non-reactive bowl combine everything but the ribs. Mix well. Place the ribs in a shallow baking dish and pour the marinade over them. 

2. Make sure the ribs are evenly coated. Refrigerate for a two to four hours. Preheat grill and prepare for indirect grilling.

3. When the grill is hot remove ribs from marinade and place on grill to cook indirectly. Discard marinade. Cook for 1 to 1 1/2 hours turning every 15 minutes.

Recommended wine:

Sangiovese makes quaffable wines that are bright and fruity and Il Poggio is no exception. The aromatic bouquet is highlighted with strawberry and red cherry. Vivid flavors of red fruit fuse with darker, earthy, smoky, tobacco notes when you taste it. Il Poggio is drier on the finish than the St. George Cabernet with more verve and zippy acidity characteristic of Sangiovese.

Acquire this wine

Discover selected italian vineries

Acquire wine

Your dreamy kit

Shop in a sec