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  • Ryan Anderson

Move Over, Beer

Strawberry- Jalapeño Barbecue Ribs & Strawberry Sparkling

Sweet, fiery, tangy, and your new summer go-to. In the Weibel family, nothing says ‘summer’ like grilling up mouthwatering food with the people you love! For Fred, a true summer grilling staple is fall-of-the-bone, saucy ribs, and lucky for us, the days of beer being the only BBQ beverage are long gone. Bubbles cut perfectly through the rich, lustrous flavor of barbecued ribs- and thankfully, there’s a Weibel bubbly to complement any variety of rib, sauce, or rub.

Lately, these strawberry-jalapeño ribs have been stealing the show. Try out this pairing at your next BBQ and let the good times (and flavors) roll!

*Recipe courtesy of Better Homes and Gardens


  • 1/4 cup chopped onion

  • 1 clove garlic, minced

  • 1 tablespoon cooking oil

  • 1/2 cup ketchup

  • 1/2 cup strawberry preserves or strawberry jam

  • 1/4 cup cider vinegar or beer

  • 1 – 2 jalapeño peppers, seeded and finely chopped*

  • 1 tablespoon bottled steak sauce

  • 1 teaspoon chili powder

  • 3 pounds pork loin back ribs

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon garlic salt

  • 1/8 – 1/4 teaspoon ground red pepper

Empty headingDirections:

  1. For sauce, in a small saucepan cook the onion and garlic in hot oil until tender. Stir in the ketchup, strawberry preserves or jam, vinegar or beer, jalapeno peppers, steak sauce, and chili powder. Bring just to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until mixture thickens slightly, stirring occasionally. Set aside.

  2. Trim fat from ribs. In a small mixing bowl stir together the cumin, garlic salt, and ground red pepper. Sprinkle cumin mixture evenly over both sides of ribs; rub into surface.

  3. Cut ribs into serving-size pieces. In a grill with a cover arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place ribs in a rib rack, if desired. Place ribs on the grill rack directly over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until ribs are tender. Add more coals as needed. Brush ribs occasionally with the sauce during the last 10 minutes of grilling. Heat the remaining sauce until bubbly; serve with the ribs. Makes 6 servings.

  4. Serve alongside Weibel Sparkling Strawberry wine!

*Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with peppers by wearing plastic gloves or plastic bags. Be sure to wash your hands thoroughly with soap and water before touching your eyes or face.

Strawberry-jalapeño not your thing? Perhaps more of a classic or dry-rub person? Fret not! Here are a couple of our favorite rib pairings that you have to try:

Dry Rub + Pomegranate Sparkling

The pomegranate complements the pork while the sweetness and acidity will contrast perfectly with the salt and bold flavors in the rub. It’s also the ultimate way to cut through the heat if you like your rub spicy!

Sweet and Saucy + Peach mango Sparkling

Yum. A bold dish requires a bold wine. The fruity, tangy finish of a ketchup-based BBQ sauce is perfectly paired with the fruity peach mango, without overwhelming the palate.

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