Whether you're having pork or beef, ribs are an ideal pairing for both types of wine. The sauce you use to baste your ribs can further influence the wine pairing you choose. For example ...

By Christopher Kimball For Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern ...

Though this recipe is for beef short ribs, the braise also works wonderfully with cuts of fatty pork; belly and shank ... Shaoxing wine, light soy sauce, dark soy sauce, sugar, scallions, garlic ...

Add the wine ... ribs to the casserole. Partially cover and cook over moderately low heat until very tender, about 2 hours. Transfer the ribs to a plate and remove the bones. Strain the sauce ...

Fu yu (which is off-white) and naam yu (which is red) are made by soaking fresh tofu in rice wine ... spare ribs with paper towels, then put them in a medium-sized bowl. Pour the marinade over ...

Place the pork on top of the foil and pour over the marinade, turning over to make ... juices and transfer to a small saucepan. When the ribs are cool enough to handle, cut into individual ribs ...

Grilling maverick Steven Raichlen brushes these fragrant spiced ribs with a sticky, tropical barbecue sauce. Steven Raichlen is an award-winning culinary writer, lecturer, and TV host. Considered ...

Rinse the pork ribs and drain them well. Put them in a bowl and add the soy sauce, rice wine, salt, sugar, cornstarch and oil, then mix thoroughly. Leave at room temperature while preparing the ...

Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from ... Uncover the short ribs and pour on about half of the sauce. Sprinkle with the parsley. Transfer the remaining sauce ...