Skip to content
Checkout
Certified California Sustainable Vineyard & Winery
  • Wines
    • Shop All Wines
    • Our Wine Collections
      • Shop by Collection
        • Artisan Collection
        • Icon Collection
        • Reserve Collection
        • Classic Collection
    • Shop by Varietal
      • Zinfandel
      • Cabernet Sauvignon
      • Merlot
      • Pinot Noir
      • Other Reds
      • Port
        • The Ruby Allocation
      • White Wines
    • 90+ Point Wines
    • Large Formats
    • Wine Club Exclusives
    • Tasting Notes
    • Pairing Recipes
    • Save’N Sip Subscriptions
  • Gifts
    • Gift Sets & More
    • Etched Bottles
    • eGift Cards
  • Experiences
    • Plan a Visit
    • Wine & Food Pairings
      • Seasonal Menu
      • Reservations
    • New Wine Experience ‘Secrets of Sonoma’
    • Trolley Tours
    • Tasting Flights
    • Member Tastings
    • Group Tastings
    • Visitation Guidelines
  • Wine Club
    • Memberships
    • Club Schedule
    • Wine Club Support
      • Account Assistance
        • How to Customize a Club Release
      • FAQ
    • Referral Program
    • Member Portal
      • Member Tastings
      • Club Release
        • Pick-up Reservations
      • Shop Club Exclusives
      • Benefits
        • Explore All Benefits
        • Entertainment & Lodging
  • Events
    • Upcoming Events
    • Private Events
    • Weddings
    • Virtual Tour
    • Blessing of the Animals
  • Our Story
    • Contact
    • Giving Back
      • Canine Companions®
      • Joe Martin Day of Service
    • Our Wines
      • Technical Info
      • Accolades
      • Pairing Recipes
    • Wine Journal
    • Our Team
    • Estate Vineyards
    • Trade
      • Trade Wines
      • Trade Tools & Assets
      • Find Retailer
      • Importers
      • Wholesale Contact
    • Sustainability
    • Career Opportunities
ALL RECIPES

Hoisin Glazed Baby Back Ribs and Cole Slaw

  • Pair with Petite Sirah
Primary Ingredients

5-6 pounds Baby Back Ribs, membrane removed

1 cup Hoisin sauce

1 tablespoon Siracha

1/3 cup rice wine vinegar

1 2-in piece of ginger, grated

¼ cup honey

3 cloves garlic, grated

2 tablespoons soy sauce

½ cup ketchup

Primary Technique
  1. In a bowl combine sauce ingredients and mix well. Place ribs in the slow cooker and coat with sauce. Cook on low for 6 hours. Turn off the slow cooker and let the ribs rest for half an hour in the sauce. Remove ribs from slow cooker and place on an aluminum foil-lined baking sheet. 
  2. In a sauté pan over medium heat reduce the sauce by half until sauce thickens, stirring frequently to prevent burning. Once the sauce has thickened brush the glaze on the ribs and place under the broiler, on low heat, until ribs caramelize. Cut ribs in between the bones, drizzle sauce on top if desired, and serve.
Ribs on cutting board
Cole Slaw Ingredients

½ cup sour cream

½ head green cabbage, thinly sliced

½ cup mayonnaise

1 carrot, grated 

2 ½ tablespoons Dijon mustard

1 apple, peeled, quartered, and thinly sliced     

6 tablespoons currants

Salt and black pepper to taste

Cole Slaw Technique

In a large bowl combine sour cream, mayonnaise, mustard, honey, vinegar, and currants, mix well.  Add cabbage, carrot, and apples, toss to combine, and season to taste with salt and pepper.

Executive Chef Peter Janiak

Executive Chef Peter Janiak

PrevPreviousHeirloom Tomato Salad with Tzatziki and Chickpea Fritters
NextIndonesian Grilled ChickenNext
Instagram

CALL or TEXT

(707) 833-0254

Subscribe to News & Offers

Marketing communications may be in the form of email, text message or phone.

READ PRIVACY POLICY

  • Trade
  • Accolades
  • Find Retailer
  • Careers
  • Contact
  • Accessibility
100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
+1 (707) 833-0242
Open Daily | 10 AM – 5 PM | Holiday Hours
© 2025 St. Francis Winery & Vineyards. All Rights Reserved. Privacy Policy