For the sauce
1 Place the ribs in a large pot, cover with cold water and add the onion. Bring to a boíl over high heat. Reduce heat and cover; simmer for 1 hour, or until the ribs are very tender. Remove from heat, drain and reserve.
2 The sauce: mix ad the ingredients in a bowl until well-blended. Place the ribs on the grill and cook, continuously brushing them with the sauce so they are well infused with its flavor.
3 Serve with fried potatoes and coleslaw.
Advice of Wine to combine
Suggest from Sommelier
The sweet-and-sour flavors of this dish combine very well with a fruity and almost sweet red wine with an extra-soft texture, such as 2- or 3-year old Carménére reserve.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.