Outdoor entertaining is in season. How better to enjoy a warm, sunny day than with your friends and family? Summertime is all about simplicity and enjoying the best of summer.

Simple grilling is the best reason to do it outdoors. You don’t need many tools, you can marinat before the party and everyone is free to enjoy a lovely afternoon in the garden. Mystical Tunisian Grilled Pork Ribs will impress your guests at the barbecue. Nikki Norman National Champion of Gnarly Head Rippin’ Ribs Contest, created this outdoor grilling recipe.

Gnarly head Chardonnay is a great wine pairing. Its pear and apple flavors are a great complement to grilled ribs.

Mystical Tunisian

Grilled Pork Ribs

Serves 6

2 packages (4 1/2 lb each) of pork spareribs

1/3 cup olive oil

1 cup Gnarly Head Chardonnay.

1/2 cup brown sugar

3 tablespoons of sea salt

1 tablespoon cinnamon plus 1 teaspoon ground cinnamon

1 tablespoon plus 14 teaspoon ground cumin

2 teaspoons ground coriander

2 teaspoons ground allspice

2 teaspoons freshly ground black Pepper

2/3 cup honey

2 tablespoons hot chili paste

Place ribs bone-side up. Combine 1/2 cup Gnarly Head Chardonnay in a small bowl with olive oil, brown sugar and salt. Season with cinnamon, cumin coriander, allspice (and black pepper) Mix the mixture on both sides of the ribs. Let it marinate for at least one hour. The ribs can be marinated, and refrigerated for up to 12 hrs.

After the marinating period, heat a gas grill to indirect medium-high heat for 15 minutes. To ensure moist cooking, place a disposable round 8 1/2 inch cake pan filled half-full with water on a grill rack. As needed, you can add water to the pan during grilling. Close the grill lid and cook the ribs for 30 minutes. Continue to turn every 30 minutes until they are cooked through.

As the ribs grill, mix 1/2 cup Gnarly Head Chardonnay with honey and chili paste in a small bowl. Grill the ribs for 20 minutes, then brush them with Chardonnay glaze. Turn the ribs twice. Allow ribs to rest on the grill for 10 minutes. You will need two ribs per person. Divide the ribs between six dinner plates. Serve warm.

Visit Gnarly Head for more information about Gnarly Head wines and Rippin’ Ribs recipe, as well as how to enter Gnarly Head Rippin’ Ribs contest 2. www.gnarlyhead.com.