Pairing Wine With Ribs

Wine is probably not the first thing that comes to mind when you think of ribs, but we are here to tell you that a glass of wine can be just as enjoyable as an ice-cold beer when indulging in this barbeque favourite. The key to choosing the right wine is considering the sauce. Whether beef or pork, baby back or St. Louis-style, the primary indicator is going to come down to the style of sauce or dry rub used in preparation and we have some great suggestions for you.

Best Red Wine With Ribs

Red wine can be a great way to elevate your ribs. Choose a red that is dry, with good fruit and acidity to cut through the richness of the meat.

• Cabernet Franc: dry, earthy, medium body with red fruit and pepper notes.
• Pinot Noir: a food favourite; light on body, high on aromatics and fruit.
• Beaujolais: light, fruit-forward, and low tannins.
• Lambrusco: strong berry notes and bubbles; serve chilled.
• Zinfandel: sweet red with moderate tannins and high acidity.

Best White Wine With Ribs

Dry, fruit-forward whites with good acidity make excellent pairings with barbeque, and you can never go wrong with bubbles.

• Albariño: Dry with high acidity, citrus zest and floral aromatics.
• Pinot Grigio: smooth, refreshing, with bright fruit flavours.
• Champagne: Bubbly, floral, and fruity with notes of citrus and peach.
• Chardonnay: dry, buttery, and oaky with moderate tannins and acidity.
• Rosé: bright, crisp acidity with strong berry flavour.

Pairing Wine with Various Styles of Ribs

Wine With Vinegar-Based Barbeque Sauce

Usually considered a North Carolina staple, this sauce is thin, tangy and spicy. A Syrah or Zinfandel will offer the best balance to vinegar-heavy sauces.

Wine With Mustard-Based Barbeque Sauce

Common in South Carolina, this sauce is tangy with a bit of spice. A Beaujolais or Pinot Noir will hold up to the rich meatiness of the ribs, but the fruit and acidity will complement the spice in the sauce.

Wine With Kansas City-Style Sauce

This style probably comes to mind for most when thinking of barbeque sauce. It’s thick and sweet with a tomato and brown sugar base. A Cabernet Franc or Zinfandel offers great balance to the sweetness of the sauce.

Wine With Oklahoma-Style Sauce

The heavy combo of ketchup and Worcestershire make this sauce sweet and tangy. A Pinot Noir or Zinfandel will offer a nice balance

Wine With Texas-Style Barbeque Sauce

Typically used as a marinade, this sauce is savory and smoky with a decent amount of heat. A crisp Albariño or Pinot Grigio will cool the palate between bites.

Wine With Dry Rubs

Dry rubs come in a wide range of mixes, but most are going to lean towards the earthy and smoky. A Sangiovese or Cabernet Franc make a lovely pairing with the earthy, peppery qualities of a dry rub. You could even go with a Lambrusco.

Wine With Braised Short Ribs

If you are forgoing the sauce and having classic braised ribs, a Sangiovese or Cabernet Sauvignon are excellent choices to elevate your meal.