Indian-Style Grilled Short Ribs
Tabla chef Floyd Cardoz marinates these succulent, crusty beef ribs for three days in an Indian-inspired combination of garlic, ginger, maple syrup, tomato and coriander. More Recipes For The Grill
October 2006
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Recipe Summary
Ingredients
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Suggested Pairing
The strong flavors of these ribs require a bold, fruity wine, and Terry Coughlin, Tabla's wine director, recommends a spicy red like a California Zinfandel or a Shiraz. For a ripe, juicy Zinfandel, look to Napa Valley. One source for great Shiraz is Australia's McLaren Vale, south of Adelaide along the coast.