Barbecued ribs come in many different flavourings. Some are smoky and sweet, while others are garlicky and not so 'saucy'. Hong Kong-style ribs are usually basted with honey or maltose, in much the same way as char siu (barbecued pork). Ribs tend to be a tender cut, with lots of fat.
Barbecued ribs should always have a good degree of char or caramelisation. The juicy meat goes best with rich reds.
I usually advocate fruit-driven wines in this column but this is probably one instance when a woody wine works just as well, assuming the winemaker used a fruity wine in the first place. The charred parts of the barbecued ribs have the ability to absorb or disguise oak flavours so when you pair an oaky red with burnt ribs, the fruit in the wine will be even more obvious.
Woodstock - The Stocks Shiraz 2005, McLaren Vale, South Australia
The McLaren Vale has a lot to offer: gentle rolling hills, a short 10-minute drive to the ocean and lots of delicious things to eat. And of course, the wines: this is Australia's centre for lush reds with velvety tannins, and this Woodstock is a great example of this kind of wine. Like many Aussie reds, it is a little on the oaky side for my taste but when you pair this with slightly blackened ribs, the ripe shiraz fruit taste comes to the forefront, leaving behind the taste of sweet oak. Serve the wine cool to the touch and it will give you the best result.
Available for HK$358 from Kedington (tel: 2898 9323)