Nothing says summer like Sullyzwicker (SZ)!
Fresh, fun & delicious; SZ red and white are widely available at the LCBO, and will be featured in our tasting room this Canada Day.
If you’re planning a BBQ, here’s the perfect rib recipe to accompany the wine.
Canada Day, County Style, Slide Off The Bone Ribs with Sullyzwicker.
1 rack baby back ribs.
fresh ground pepper (mixed peppercorns)
11/2 tbsp Cressy Mustard Co. Chipotle Lime
3 tbsp Sprigings maple syrup
2 tsp organic soya sauce
1tsp fresh garlic, pureed
1 cup County Cider
Remove translucent membrane from the back of the ribs.
Sprinkle with sea salt and generous amount of pepper on both sides of ribs. In small bowl mix together mustard, maple syrup, and garlic puree. Rub mix on ribs. Place ribs in Ziploc bag, pour cider and soya over them. Get as much air out of the bag as possible, seal, and refrigerate overnight.
Preheat BBQ to 225 degrees. Place ribs in tin foil, sealing the end and slightly tenting the centre. Pour some of the marinade over top and seal. Place ribs on BBQ and cook for 4hrs in foil, on indirect heat, basting with marinade every hour.
Increase heat slightly and finish the ribs on grill, over flames. Serve naked (the ribs that is) or with favourite rib sauce. For me that’s All Natural Kozliks Rib-B-Que Sauce from the St. Lawrence Market.
Fresh Cut Fries.
6 white potatoes.
Peel and cut potatoes; soak in water—3-4 hrs.
Preheat oil to 375 degrees.
Pat fries dry with paper towel and place them in basket, lower basket into oil. Just before fries are finished (approx. 13 min.) remove basket and allow oil to come back up to full temperature, then drop fries back in to finish; this will make the fries nice and crispy.
2 tsp Cressy Mustard Co. Rosehall Chardonnay
2 tsp Olive oil.
16 springs of asparagus
Combine mustard and olive oil in small bowl. Brush mixture over asparagus. Place in BBQ basket, on grill, next to ribs and cook until tender.
Recipe & Photography by Colin Frizzell