 | Featuring Presidential PORTOS
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| A Recipe for Summer RIBS GLAZED WITH PRESIDENTIAL Port Sauce |
15 pounds baby back ribs 1/2 cup Ketchup 1/2 cup BBQ sauce 1/3 cup Honey 1/2 cup Brown sugar 1 cup PRESIDENTIAL PORT 1/4 cup Wine vinegar 1/4 cup Soy sauce 1/4 cup Worcestershire sauce 2 Cloves of garlic, chopped Salt & pepper to taste Cover spareribs with water and simmer at least 1 hour. Drain and marinate with B.B.Q. sauce at least 3 hours in refrigerator. Bake in oven with sauce for 45 minutes or Grill basting with the cooked marinade frequently, until nicely glazed. Put on B.B.Q. Grill until brown.
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| A Recipe for Lovers Beef with Blackberry PRESIDENTIAL Port Sauce |
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2 cups Presidential Port wine 1 large shallot or small onion, finely diced 1 cup blackberries, divided (fresh or frozen) 1 teaspoon sugar 2 cups beef stock 1 tbsp butter; softened In a saucepan bring shallot, 3/4 cup blackberries, wine and sugar to boil. Boil gently to reduce Port wine mixture to 1/2 cup. Strain and set liquid aside. Boil beef stock in separate pan to reduce by half. Whisk blackberry and Port wine reduction into reduced beef stock. If sauce is too thin, dissolve 1 tbsp cornstarch in water, then sir into sauce and bring to boil. Whisk in 1 tbsp softened butter. Makes approximately 1-1/2 cups of sauce. To serve, pour sauce over steaks or roast beef and garnish with remaining blackberries. |
| To learn more about PRESIDENTIAL PORTOS click on the wine glass |
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