Wine for bbq pork spare ribs

Yes strauss. They could be spicy or sweet or even dry rubbed. Or maybe marinated in tea. But anyway you do them, I would prefer beer over wine. Man, I'm getting really hungry now.

It was a sticky rib sauce. The right amt of smoky-ness, slightly sweet, fruity - nice.

Wine was merlot, shiraz, pinot gris. I avoided the shiraz.

When I do ribs, I use a bourbon based sauce or sticky rib sauce.
www.beerenberg.com.au make a good range of sauces/marinates.

What types of sticks did you use, to get the right amount of smoke and sweetness?

In Canada I use maple for the wood/coals and salmon berry for the sweet smoke.

Dunno. We have maple leaves here but are not quite orange/yellow yet.

Go for a semillon if you like white, a malbec for lovers of red. Beer is best of all, though.
Steve Riches
Food & Drink Editor
Take it Easy Magazine, the Sunday People