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 Topper, Proprietor
Winemaker Notes
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
