With BBQ season in full swing, we brought in Matthew Kumprey from The Butcher’s Son to share some unconventional yet delicious grilling recipes.

Website: www.thebutchersson.ca

Ravenswood Blueberry Miami Rib Marinade

By Matthew Kumprey, Butcher’s Son

The freshness of the blueberries, sweetness of the honey and bold flavours from the Ravenswood Zinfandel makes this marinade a sure fire hit for summer grilling. And don’t feel confined to using this for ribs alone – this marinade would add a punch of flavour to other cuts of meat such as a skirt, bavette or flank steak. – Matthew Kumprey

Yields approximately 1 litre

Ingredients

• 2 cups Ravenswood Zinfandel wine
• 2 pints of blueberries
• 1 ½ cups honey
• ½ bunch fresh thyme, chopped
• Pinch of black pepper
• 2 tablespoons of salt
• ½ cup of vegetable oil

Instructions

1. Add all of the ingredients into a bowl or food grade plastic container, except the oil.
2. Use a hand-held immersion blender and carefully blend all ingredients together.
3. Slowly add the oil and emulsify.
4. Submerge your ribs or choice of meat in the marinade.
5. Let meat rest in the marinade for approximately 18-24 hours.
6. Remove meat from bowl and grill on high heat for a few minutes on each side. Char the meat – the sugars from the marinade will create a nice caramelized texture.