Ron del Barrilito 2 Star Puerto Rican rum, passionfruit, miso honey, lime, togarashi

PIRATE PRINCESS

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Varietal Zinfandel
Region Lodi
Dried Cherry, Raspberry, Herb
Sticky Ribs, Teriyaki Chicken Bowl

Chill the Klinker Brick Zinfandel lightly to about 55-60°F (13-15°C) — you want it slightly cool but not cold to allow its dried cherry, raspberry and herb notes to show. Open bottle 15–30 minutes before serving to allow a little aeration. Pour into red wine glasses.

Preheat oven to 300°F (150°C). Remove silver skin/membrane from the back of the ribs if still attached. Pat ribs dry with paper towel. In a small bowl combine kosher salt, black pepper, smoked paprika and garlic powder. Rub oil onto both sides of the ribs, then evenly rub the dry spice mixture over the ribs. Place ribs on a foil-lined baking sheet bone-side down.

Prep and season ribs

Cover ribs tightly with aluminum foil and roast in the preheated oven for 2 to 2 1/2 hours, or until meat is very tender and pulling back from the bones.

Slow roast

While ribs roast, make the sauce. In a medium saucepan combine soy sauce, brown sugar, rice vinegar, honey, grated ginger, minced garlic and sriracha (if using). Bring to a simmer over medium heat, stirring to dissolve sugar. Simmer gently 6–8 minutes to meld flavors. Mix cornstarch with 1 tsp water to make a slurry; whisk into the sauce and cook 1–2 minutes more until slightly thickened and glossy. Remove from heat and taste; adjust sweetness or acidity with more sugar or vinegar if needed. Reserve about 1/2 cup of the warm sauce for the teriyaki chicken bowl (set aside in a small bowl).

Make sticky teriyaki glaze

When ribs are tender, remove foil and brush a generous layer of the warm glaze over the top and sides. Increase oven temperature to 475°F (245°C) or set oven to broil. Return ribs to oven, uncovered, and broil or roast at high heat 5–8 minutes until glaze is caramelized and sticky — watch carefully to prevent burning. Remove ribs and let rest 5 minutes, then brush another light layer of glaze. Slice between bones into individual portions.

Glaze and broil

Transfer ribs to a serving platter and spoon any remaining glaze from the pan over the sliced ribs. Sprinkle sliced green onions and sesame seeds over the top. Serve warm alongside a glass of lightly chilled Zinfandel.

Finish and garnish

Pat chicken pieces dry and season with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tablespoon vegetable oil in a large skillet or sauté pan over medium-high heat. Add chicken in a single layer (work in batches if needed) and sear 3–4 minutes per side until browned and cooked through (internal temp 165°F/74°C).

Season and cook chicken

Reduce heat to medium-low and pour the reserved 1/2 cup teriyaki sauce into the pan with the cooked chicken. Toss to coat and cook 1–2 minutes until sauce clings and becomes glossy. If you prefer a thicker coating, add a pinch (1/4 tsp) of cornstarch slurry and cook an additional minute.

Toss with sauce

Divide 4 cups cooked rice among 4 bowls (about 1 cup per bowl). Top each bowl with an even portion of the teriyaki chicken. Arrange steamed broccoli, sliced carrot and cucumber around the chicken. Drizzle extra teriyaki sauce over the bowls as desired.

Assemble bowls

Garnish bowls with pickled ginger, sliced green onions (from ribs garnish if you like), and a sprinkle of furikake or toasted sesame seeds. Serve hot with a glass of Klinker Brick Zinfandel; the wine's dried cherry and raspberry fruit and herbal notes complement the sweet-savory teriyaki glaze and the richness of the ribs.

Garnish and serve

Klinker Brick Zinfandel (bottle)

Red wine glasses

Pork baby back ribs

Kosher salt

Black pepper, freshly ground

Smoked paprika

Garlic powder

Vegetable oil

Soy sauce

Brown sugar, packed

Rice vinegar

Honey

Fresh ginger, grated

Garlic, minced

Sriracha (optional, for heat)

Cornstarch

Water (for cornstarch slurry)

Green onions, sliced (garnish)

Sesame seeds (garnish)

Boneless skinless chicken thighs, trimmed and cut into 1" pieces

Salt

Black pepper

Cooked white or brown rice

Broccoli florets (steamed)

Carrot, thinly sliced

Cucumber, sliced (optional)

Teriyaki sauce (from same sauce used for ribs)

Pickled ginger (optional)

Furikake or toasted sesame (optional garnish)

Klinker Brick Zinfandel

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Make Klinker Brick Zinfandel Recipe in just 2h 30m. Varietal Zinfandel
Region Lodi
Dried Cherry, Raspberry, Herb
Sticky Ribs, Teriyaki Chicken Bowl

Klinker Brick Zinfandel Recipe

Descriptors

Tasting Notes

Food Pairings

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