Zinfandel is a rib's best friend, hands down. Jammy, dark, and fruity–often with loads of black pepper and spice–it can seem sweet without really being sweet, and that helps with a tangy 'cue sauce. Just make sure the Zinfandel isn't too tannic or high in alcohol, which might push the heat in the sauce over the top.

Recipe: Sweet-Hot Baby Back Ribs