Eric Dunham, Founding Winemaker
Combine chili paste, teriyaki sauce, apple cider vinegar, apple cider juice, sugar and sea salt.
Brine ribs in mixture for 24 hours.
Set barbeque at 485 degrees, cook 50 minutes. Halfway through cooking, slather ribs with plum sauce.
Finished when ribs reach an internal temperature of 145°. Let ribs rest for 15 minutes.
Serve with favorite BBQ sides and enjoy!
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