Best Wine for BBQ Ribs
The best wines for BBQ ribs match the sauce’s sweetness and the meat’s richness. Zinfandel’s jammy fruit and spice align with sticky, smoky ribs; off-dry Riesling balances sweetness and cuts fat with acidity; Syrah adds pepper and structure for charred, spiced preparations.
Top Wine Pairings
Zinfandel
Pairing Strength: 88%
Bold fruit and spice mirror BBQ sauce; full body stands up to fat and smoke.
Riesling (Off-Dry)
Pairing Strength: 85%
Sweetness meets glaze; high acidity cleanses richness and supports umami.
Why These Wines Work
BBQ ribs are high in fat, umami, and often sweetness from sauce. Wine must meet or exceed that sweetness or it tastes thin; acidity and tannin cut through richness. Zinfandel’s ripe fruit and moderate tannin suit American-style ribs; off-dry Riesling is a classic counterpoint; Syrah’s structure works when spice and char dominate. For other red meat see wine with steak; for the holiday table try wine for Thanksgiving turkey. More in our wine pairing guides.
Wines to Avoid
Avoid bone-dry, light-bodied reds or whites—they get overshadowed by sweetness and fat. Very high-alcohol wines can clash with spicy rubs. Stick to wines with some fruit weight or residual sugar when the sauce is sweet.
Preparation Variations
Refine Your Pairing
Adjust cooking method and intensity for more tailored results.
Frequently Asked Questions
Is red or white wine better with BBQ ribs?
Both can work. Bold reds like Zinfandel and Syrah suit meat and smoke; off-dry Riesling suits sweeter sauces and cuts fat.
What wine goes with sweet BBQ sauce?
Choose a wine with at least a touch of sweetness—off-dry Riesling or Zinfandel—so the wine isn’t flattened by the sauce.
Can you drink rosé with BBQ ribs?
Dry rosé with good body can work for lighter or less sweet preparations.