Double Duty Red Wine Barbecue Sauce

Props and styling by Goldie Stern
Photography by Felicia Perretti

I love when you can make one sauce that can be used on ribs, roasts, and chicken. It makes prep so much simpler!
SERVES APPROXIMATELY 4–6

• 2 lb (1 kg) short ribs or
• 2 lb (1 kg) lollipop chicken legs

• 2 Tbsp oil
• 2 onions, thinly sliced
• 6 cloves garlic, minced
• 4 Tbsp flour, divided
• 1 bottle Pure Food by Estée Red Wine Barbecue Sauce, or make the sauce below

Red Wine Barbecue Sauce

• 6 Tbsp tomato paste
• 4 Tbsp red wine
• 2 Tbsp mustard
• 4 Tbsp honey
• 4 Tbsp barbecue sauce
• 1½ Tbsp soy sauce
• 1 Tbsp cracked black pepper (see note)

Pour oil into the bottom of a pan. Add onions and garlic and toss with 2 Tbsp flour.

For ribs: Coat ribs with 2 Tbsp flour. Pour Red Wine Barbecue Sauce over the ribs. Cover the pan well and cook on 325°F (160°C) for 1½–2 hours (depending on the size of the ribs). Uncover and spoon the sauce over the meat. Add 2–3 Tbsp water if it’s dry.