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Colleen’s Kitchen

After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.

Colleen's Signature

Colleen Topper, Proprietor

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Yankee Ribs
Goosecross Cellars Recipe
2006 Petit Verdot

Ingredients:

2 racks of baby back ribs
1 bottle of BBQ sauce
(2) 12 ounce cans Coca-cola

Directions:

Preheat oven to 325 degrees.

Put ribs in roasting pan. Cover ribs with BBQ sauce, and pour in soda so the liquid goes half way up the sides of the ribs. Seal the pan with plastic wrap, stretch it tight, then seal tightly with foil.

Put ribs in oven for 3 – 3 1/2 hours. Remove from oven and let cool while covered for 1 hour. Refrigerate overnight. When ready to serve, brush ribs with sauce and warm in the oven.

Serves 4

Recipe by: Chef C. Roper

The Ward’s Bridge Inn

Hudson Valley, NY

Copyright © 1994-2013 Colleen Topper.
All rights reserved.

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