Scandinavian Summer is “sleepless”. Even in the southern tip end of Sweden far away from the Arctic North, I was still getting 18 hours of daylight at Mid-Summer. I would party outdoors all night and even sun-tan late into the night. The dazzling Scandinavian sun was so energizing that I never felt tired, no matter how little I slept. Wishing the SF Summer to be as vibrant as my Scandinavian Summer, I’m making a delicious “fusion” dish from a city at Sweden’s southern tip, Malmö. In that multi-cultural town, 30% of its people comes from over 150 countries around the world. Because of that, some of you may notice culinary influences from the Middle East and Eastern Europe within the spicy Swedish pork spare ribs I am about to make in my California kitchen.
First, I rub 2 ½ lbs pork spare ribs with 1 teaspoon salt, 1 teaspoon ginger (grated) & some freshly ground black pepper. Separately, in a bowl, I combine 1 cup chili sauce, half onion (chopped), 2 cloves garlic (crushed), juice of ½ orange, 2 Tablespoons trio red wine vinegar (Merlot / Zinfandel / Cabernet Sauvignon), 2 Tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, ½ teaspoon salt, ½ teaspoon freshly ground black pepper & 1 teaspoon Worchestershire sauce. Then, I marinade the spare ribs in the mixture at room temperature for 30 minutes. Next, I preheat the oven to 350F and roast the ribs, covered in the sauce, in a baking pan for 90 minutes. Lastly, I place the roasted ribs on a plate, drizzle some sauce from the bottom of the baking pan and serve with oven-roasted corns.
I am serving this spicy Swedish pork spare ribs with a 2005 Chateau Saint-Roch Côtes-du-Rhône from Southern Rhône in France. A blend of Grenache (50%), Syrah (25%) and Cinsault (25%) grapes, this medium bodied dry red wine is spicy and fruit-forward with notes of raspberries and plum jam. I love how the balanced acidity of this Rhone blend makes the tangy sauce of the spare ribs taste even more enticing. It cuts through the richness of the roasted ribs and totally cleanse my palate! The velvety texture and soft tannin of the wine also provides a nice backdrop to the juicy roasted spare ribs, while the meaty character of the Syrah complements the spiciness of the sauce. This dish and wine are zesty, just like the vibrant Scandinavian mid-night Summer! Who says red wines are Winter? They can be as refreshing and invigorating as some white wines are.
Hope you enjoy the taste of a Scandinavian Summer midnight and its pairing with a delicious Rhone blend. I wish everyone very lively Summer filled with loads of fun. Happy cooking!