Food and Wine Pairing with ribs
Find the best food and wine pairings with ribs as ingredients.
The best wines to pair with ribs
- 1. AgreloMendoza, Argentina
- 2. Alsace Grand CruAlsace, France
- 3. Cachapoal ValleyCentral Valley, Chile
- 4. CaliforniaUnited States
- 5. ChampagneFrance
- 6. Champagne Grand CruChampagne, France
- 7. Champagne Grand Cru 'Aÿ'Champagne, France
- 8. Champagne Grand Cru 'Avize'Champagne, France
- 9. Champagne Premier CruChampagne, France
- 10. Châteauneuf-du-PapeRhone Valley, France
- 11. Côte de NuitsFrance
- 12. Côtes-du-RhôneRhone Valley, France
- 13. EvoraAlentejano, Portugal
- 14. FranciacortaLombardia, Italy
- 15. GraubündenSwitzerland
- 16. MendozaArgentina
- 17. Montepulciano d'AbruzzoAbruzzo, Italy
- 18. Niagara PeninsulaOntario, Canada
- 19. Okanagan ValleyBritish Columbia, Canada
- 20. Pessac-LéognanBordeaux, France
- 21. RheinhessenGermany
- 22. StellenboschWestern Cape, South Africa
- 23. TrentoTrentino-Alto-Adige, Italy
- 24. TunuyánMendoza, Argentina
- 25. Uco ValleyMendoza, Argentina
- 26. Unknow regionAfghanistan
- 27. Vin de PaysPays d'Oc, France
- 28. WachauWeinland, Austria
- 29. Western CapeSouth Africa
- 30. WiltingenMosel, Germany
Wines that pair with ribs
About Pork
Pigs include the pig, the female pig which is the sow and the suckling pig. The main pork producers are in Europe, North America and China. Good quality pork is recognizable by its pale pink flesh and firm, fine, somewhat elastic texture and white fat. Pork can be boiled, roasted, braised, grilled or pan-fried. The pork loin is the part just before the dorsal region. The tenderloin is prepared as a roast, stuffed or pan-fried. The chuck, with bone in, is ideal for preparing small salted dishes, and can also be used in a pot or roasted. As for the pork belly, it is ideal for stews and must be boiled for a long time.
Recipes and food and wine pairings with ribs recipes
- Andouillette and baked potato gratin
- Barbecued filet mignon
- Beef carrots
- Beef stew
- Brussels sprouts with bacon in a casserole
- Butternut and goat cheese gratin
- Cajun jumbalaya rice
- Caramelized pork ribs
- Chicken ballotine with ham and mushrooms
- Cocotte chicken roulades
- Creole chipolatas
- Croque-monsieur
- Endive frichti
- Flammekueche (with laughing cow)
- Forest turkey roast casserole
- Gloom and doom
- Ham and cheese omelette
- Ham and comté quiche
- Ham croquette with purée
- Kig ha farz (breton stew)
- Leeks with ham and béchamel sauce
- Nanie's diced ham quiche
- Peasant minestrone
- Pizza cone
- Pork cheek with beer
- Pork stew with bacon and cream
- Pork tenderloin with fresh cream
- Potjevleesch
- Quick beef bourguignon
- Rabbit socks in gibelotte
- Rabbit with hunter's sauce
- Rice with courgettes
- Roast pork with milk
- Sauerkraut (with tips so to do!!!)
- Sauté of pork with chorizo
- Sauté of pork with cider
- Summer orecchiette
- Very soft beef bourguignon
- Paupiettes with tomato sauce
- Rabbit in sauce
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