BBQ Tofu and Israeli Couscous Salad

Asian BBQ Chicken Wraps

WINE NOTES

Lychee-Lemongrass Sweet Tea: Sweet tea and BBQ are a Carolina classic. Boil water, add lemongrass and allow to steep. Once flavor develops, bring water to a boil again and add ½ cup sugar for each cup of water and stir to dissolve. Remove from heat, remove lemongrass, and transfer to a container. Add 1/3 ratio of simple syrup to 2/3 ratio chilled tea. Add a wedge of fresh lemon and serve.                                  

Michelob Ultra: Sometimes it just has to be beer. Crisp lagers cut the sweet and smoke of BBQ. Beers can add a little fun to a BBQ or any outdoor party. Always a great summer refresher, low-carb beers are refreshing without weighing you down.

Hess Collection Syrah Rose: American wineries are moving toward their European counterparts making real, dry rose wines -- not just sweet pink wines. Roses have some of the rich fruits of reds, especially strawberries and raspberries, but are chilled, light, and very dry. Roses are excellent outdoor wines whose light, crisp flavors go great with BBQ.

Grilled Asian BBQ Baby Back Ribs with Sesame Potato Salad

Serves 4 

• 2 racks baby back ribs

• 2 cups Asian BBQ Sauce

• 1 tablespoon sesame oil

• 2 tablespoons grapeseed oil

• 3 large potatoes, skin on, washed, baked through on grill, wrapped in foil

• 2 tablespoons untoasted white sesame seeds

• 2 red onions, halved

• ¼ cup naturally brewed rice vinegar

• 3 ribs celery, cut into ½-inch dice 

• Kosher salt and freshly ground black pepper

• Cooking spray

 

Lightly season the ribs with kosher salt and marinate them in the Asian BBQ Sauce overnight.  Prepare a medium-high, cleaned grill, sprayed slick.  Grill the ribs, being careful not to burn, until cooked through, about 45 minutes to 1 hour, turning often.  Meanwhile, mix the 2 oils together and halve the potatoes lengthwise.  Brush on oil mixture and season with kosher salt, freshly ground black pepper and sesame seeds on the potatoes.  Place open face down on sprayed grill and brown.  Do the same with the onions and sesame seeds.  When onions are cooked through and brown, transfer to a board, remove the onion ends and cut into a 1-inch dice along with potatoes.  Place onions and potatoes in bowl, and, while hot, add the naturally brewed rice vinegar, remaining oil and celery.  Season with kosher salt and freshly ground black pepper and check for flavor.  Gently mix, being careful to keep potatoes intact.  Serve on a platter with full racks on top.

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