• Limetorrents Browse
  • Now Playing:

    Notes: July 2017

    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain.

    This month they uncork and feature:

    - D'Arenberg The Laughing Magpie Shiraz/Viognier 2012
    - Les Dauphins Cotes Du Rhone White
    - d'Arenberg The High Trellis Cabernet Sauvignon 2013
    - Wente Southern Hills Cabernet Sauvignon

    Sign up now for the Imbiber’s Report!
    Impress friends and family with your knowledge of wine.

    Enjoy this recipe at your next dinner party or for dinner this weekend!

    Grilled Beef Ribs with Homemade BBQ Sauce


    The technique of braising the ribs in liquid and finishing them on the BBQ is easier than trying to slow cook on a gas grill. The finished ribs are sweet and sticky. Substitute your favourite smoky BBQ sauce if you don’t want to make it from scratch.






    15 pounds beef back rib racks—membrane removed, racks cut into individual ribs (about 25 ribs)

    1 liter Coca-Cola

    About 1 liter water

    1 1/2 teaspoons whole black peppercorns

    Kosher salt




    1 cup dark brown sugar

    1 cup ketchup

    1/2 cup cider vinegar

    1/2 cup canned tomato sauce

    1/2 cup unsulfured molasses

    1/4 cup tomato paste

    2 tablespoons hot sauce

    2 teaspoons liquid smoke (optional)

    1 tablespoon onion powder

    1 tablespoon garlic powder

    1 tablespoon Worcestershire sauce

    1 1/2 teaspoons yellow mustard

    1 1/2 teaspoons pure ancho chile powder




    Braise the ribs


    Put the ribs in a very large pot or roasting pan; add the cola and enough water to just cover. Bring to a boil, skimming off any scum on the surface. Add the peppercorns and 1 tablespoon of salt. Cover and simmer over low heat until the meat is tender but not falling off the bone, 2 hours; drain.


    Make the sauce


    In a medium saucepan, combine all of the ingredients and bring to a boil. Simmer over very low heat, stirring frequently, until thick and glossy, about 15 minutes.


    Finish ribs on the grill


    Bring the grill to medium high heat. Working in batches, arrange the ribs on baking sheets and brush them with the sauce. Grill the ribs, turning and brushing with sauce, until lightly charred – about 10-12 minutes. Serve with the remaining sauce.


    New York Festivals Awards

    The Jazz Messenger

    Sign up to receive our weekly e-newsletter, The Jazz Messenger.

    Jazz Calendar Login

    Forgot your password? Forgot your username?