Riesling Kabinett, off-dry, 2011
A fine touch of sweet fruit accompanied by a refreshing acidity make the off-dry Kabinett a good companion for this recipe. This white wine has a gentle, yet charismatic flavor that can unfold perfectly at a temperature of 10 – 12°C (50 – 54°F).
Preheat the oven to 200°C (390°F). Remove seeds from chili pepper and finely chop. Mince ginger and garlic. Finely dice onion and slice lemongrass. Roughly chop parsley.
For the marinade, sauté onion, ginger, garlic and chili in some olive oil. Deglaze with apple juice and add soy sauce, pomegranate juice, sesame oil, mirin, and crushed tomatoes. Bring to a boil and let simmer for approx. 15 – 20 min. until the marinade has thickened.
Stir parsley into marinade and generously brush the ribs with it on both sides. Wrap in aluminum foil and cook in a preheated oven at 200°C (390°F) for approx. 1 – 2 hours depending on thickness until fully cooked through. Preheat the grill.
Remove the ribs from the oven and sear on hot grill for approx. 2 – 3 min. on each side. Cut up and serve with remaining marinade as dip.