Rack of Lamb and Caramel Ribs to pair with our Winter 2023 Club wines

caramel ribs with cucumber salad and coconut rice

Open that shipment of Marietta and let’s start cooking. So many great flavors ahead.

Wintertime is so great for slow cooked meats. This great recipe has a spice element to it as well to warm you from the inside out. A perfect meal after playing out in the cold water air. The richness from the ribs and heat from the chilis pairs so well with our refreshing Riesling. Crack a bottle and start prepping. 

Serves 6

Pair with: 2021 Nadi Riesling 



3 lbs pork spare ribs cut into 1.5 inch wide (called flanken cut)
1/2 cup coconut sugar
1/2 cup white sugar
1/4 cup water
3 cloves garlic
1 tablespoon minced or grated garlic
2 tablespoons fish sauce
juice of 1 lemon



4 cucumbers 
1 knob ginger – minced
1 shallot – minced
2 teaspoons coconut sugar
1 tablespoon fish sauce
1/4 cup champagne vinegar
2 teaspoons sesame oil
1 tablespoon sesame seeds
1 chopped Fresno chili



2 cups Basmati or jasmine rice
3 cups coconut water
1 knob of ginger
4 bay leaves



Make caramel with coconut sugar, white sugar and water. Put ingredients in a heavy saucepan on medium heat till caramel forms. Add fish sauce, garlic, shallot, ginger and lemon juice. Once the caramel is made and the aromatics added,  let it cool before you add the ribs. Marinate ribs overnight in cooled caramel sauce in sealed container. The next day, cook the ribs for 3 hours on low in a heavy bottomed pot. Once the ribs are tender, pull them out and reduce the liquid in the pot till its a syrup consistency. Add the ribs back and serve garnished with scallion and fresh fresno chili.

Cucumber Salad:

  • Cucumbers- slice the cucumbers and salt for ½ hour. Rinse cucumbers and spin in a salad spinner
  • Dressing – combine the minced shallot, ginger and vinegar for 15 minutes and allow to macerate. Then add the remainder of the dressing ingredients and toss with the cucumbers and put in the fridge till ready to serve.

Coconut Rice:

Cook the rice in the coconut water – 1 cup rice to 1.5 cups coconut water. Put the bay and whole knob of ginger in with the rice while it cooks.

Serves 6

Pair with: 2021 Nadi Riesling


Rack of lamb with brian's salsa

The hearty and savory qualities to this dish pair so beautifully with our winter release reds. Best served with mashed potatoes and a little side salad. Dealers choice on these. We got you covered on the lamb and salsa recipe. 

Serves 6

Pair with: 2019 Armé and 2019 Gibson Block



3 racks of lamb
herbes de Provence
fresh ground black pepper


3 cloves garlic
1 shallot
1 Anaheim chili or hatch chili scalded over the stove flame 

2 hydrated dried Anaheim chilis

2 hydrated dried New Mexican chilis

1 tablespoon fish sauce

1/2 cup olive oil

1/4 cup red wine vinegar

Handful of basil

Handful of cilantro

Handful of parsley

1/2 tablespoon of smoked paprika. 




Rub the lamb with salt, pepper and herbes de Provence and let sit out to come to room temperature. Preheat the oven to 400 Degrees Fahrenheit (convection setting preferable). Once salsa (recipe below) is complete put lamb in the oven for about 25 minutes – check doneness at 15 minutes. Once done, pull out of the oven to rest for 5-10 minutes. Cut and serve with salsa and other sides.


Blend ingredients above. Heat over low flame for 15 minutes to blend the flavors. Serve hot with the lamb or chill for a dip or condiment. 

Serves 6

Pair with: 2019 Armé and 2019 Gibson Block