Move beyond beer for a drink that plays nicely with spicy dishes. Here are our picks for the best wines to pair (surprise: it's not only whites)
Marinating ribs in already-prepared harissa paste, a Tunisian spice, saves time and guarantees spicy, lick-your-fingers-good ribs.
Recipe: Spicy Pork Ribs
Pair with: Zinfandel. Cultivate the urge to reach for a Zin any time you have pork ribs on the table: The two are one of the food-and-wine world’s great matches. These particular ribs are on the hot side (use less harissa if you like), but our bottle pick, blended with Petite Sirah and other grapes, has a level of rich fruit and spice to make it work. Recommended bottle: Venge “Scout’s Honor” Proprietary Red 2006 (Napa Valley).