On 10/21/2018 11:21 AM, cshenk wrote:
> Terry Coombs wrote:
>
>> On 10/20/2018 6:21 PM, jmcquown wrote:
>>> On 10/20/2018 7:00 PM, Terry Coombs wrote:
>>>> Â*Â* So tonight it's grilled country style ribs and baked potatoes
>>>> (on the grill) withÂ* sides of canned southern style white beans
>>>> and a green salad .
>>>>
>>> Sounds good. Â* Did you marinate the country style ribs or use a
>>> dry rub?Â* I usually marinate them.
>>>
>>> Jill
>>
>> Â* Marinated about 2 1/2 hours in white wine and season salt . They
>> wuz very tasty !
>
> I like that! I have an aversion to use of much wine cooking, but
> that's an old roomate im my college years. She'd actually add 2 cups
> of wine to a dish and all you could taste was the wine. IE, she didnt
> use it as a simple marinade.
>
I agree, wine should be used sparingly and not overpower the dish. Even
in a marinade, sometimes.

I have an aversion to adding salt to what is mostly a wine marinade.
Might as well just use the "cooking wine" that's sold next to vinegar in
the grocery store. JMHO, of course.

Jill