Wine suggestions: Nicely balanced, unpretentious Tuscan wines are a great match with barbecued ribs. I particularly enjoy Antinori's Santa Cristina and Peppoli. Other good choices are Ruffino's Chianti Classico, Castello di Gabbiano, Castello di Brolio, Fontodi, Badia a Coltibuono, and Monsanto. Rosso di Montalcino also goes well with ribs; try the Castello Banfi Rosso di Montalcino, Altesino's Rosso di Montalcino or lower-priced Rosso di Altesino, or Caparzo Rosso di Montalcino. Rioja is another suitable match. My preferences run toward the reservas rather than the crianzas. Try the Marqués de Cáceres or my new personal favorite, Muga.
- 3 2-pound racks of pork loin ribs, trimmed
- 3 tablespoons garlic salt
- 2 tablespoons paprika
- 1 tablespoon onion salt
- 1 teaspoon dried sage
- 1/2 teaspoon ground celery seeds
- 1/4 teaspoon cayenne pepper
- 1-2 cups apple juice
Trim excess fat from ribs; remove membrane from back of each rack. Sprinkle both sides of ribs with a mixture of garlic salt, paprika, onion salt, sage, celery seeds and cayenne. Place ribs on grill rack in covered grill with water pan. Cook with lid down over medium-hot coals for 4 hours, turning after 11/2 hours. Baste every hour with apple juice.