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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Cade 2009 Proprietary Red Blend Napa Cuvee
Cade2009 Proprietary Red Blend
Cade
Napa Cuvee

$55.00

Last Call
Platinum
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Gemstone
Estate Grown

$69.00

Last Call
Diamond
Membership Rewards

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*Does not apply to Sale or Specials wines.

Pacific Rim Barbequed Pork Ribs

Pey-Lucia


Ingredients

3 1/2 pounds country style pork spareribs

Marinade
1/2 cup Hoisin Sauce
3 1/2 Tablespoons Soy sauce
2 Tablespoons Rice wine or sake
1 1/2 Tablespoons Minced garlic
1 1/2 Tablespoons Minced fresh ginger
1/2 teaspoon Hot Chile paste or crushed dry chilies
1 teaspoon Toasted Sesame oil
1/2 Tablespoon Sugar


Instructions

Combine all marinade ingredients (only) in small bowl. Cut the ribs into shorter pieces (2 1/2 inches). Bring large pot of water to boil. Add the ribs and return to a boil. Reduce the heat to a simmer and cook for 20 minutes. Remove the ribs, drain and cool slightly. Put the ribs in a mixing bowl, add marinade and toss lightly to coat. Refrigerate 4 hours or overnight.

Preheat barbecue and cook ribs on high heat for 5-7 minutes per side. Serve with fresh grilled vegetables and a glass of Pey-Lucia Vineyards Pinot Noir.



    Suggested Pairings

  1. Trisaetum
    2011 Pinot Noir
    Trisaetum
    Ribbon Ridge Estate
    Oregon

    $45.00

    $55.00
    91 - Wine Enthusiast
    id: 2420
    Pinot Noir
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