If you are looking for one of those savory-sweet, make-a-mess-when-eating-it-and-enjoy-everysecond- of-it recipes, this is the one for you. Open your Sangiovese and let it breathe while these ribs cook. The sweet and tangy flavors from the sauce and the sweet fruitiness of the strawberries work together to pull the nuances of strawberry fruit from the wine while the fattiness from the ribs is a
worthy counterpart to the acid of the wine. Sit down with ribs and Sangiovese in hand and enjoy with a napkin nearby.

2 racks of beef ribs
1/4 cup soy sauce
1 tsp salt
1 tsp pepper
Strawberry Chipotle barbeque sauce (see below)

Preheat oven to 350 degrees. Trim ribs if necessary. Then toss into a large bowl and drizzle with soy sauce and rub with salt and pepper. Place the ribs on a foil lined pan. Seal with more foil and place in the oven. Bake for about 1 1/2 to 2 hours until fork tender. Make the sauce while they cook. Remove top foil and cover with sauce. Turn on the broiler and broil until sauce is caramelized. Turn over and repeat. Make sure your caramelizing leaves a little char to the sauce.

Strawberry Chipotle Barbeque Sauce

1 lb. strawberries (cleaned, hulled and quartered)
1/4 tsp almond extract
1/2 tsp vanilla extract
1/2 tsp smoked chipotle powder
1 tsp ginger syrup (Starbucks is a good source, while the Pumpkin Spice latte is available)
1/3 cup soy sauce
1 tsp BBQ Sauce of your choice (like Masterpiece or Heinz, nothing too exciting)

Put all the ingredients in a medium sauce pan. Cook on low for about 45 minutes stirring occasionally until strawberries have broken down. Allow to cool (meaning, this can be made well ahead of time). Brush on ribs as described above.