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This is real Cabernet. Barrel aged. Bottle aged. Impress your wine aficionado friends.

The folks at Trace Vineyards like us...Actually, they must love us! To come and offer their 2008 Cabernet for $5.99 is an act of love.

Nose of rich plum and black cherry...moves to perfect weight on the palate. The finish is lingering and evolving...meaning even the finish is complex.

My comment to Val our General Manager (he is a prolific BBQ man) was "how about this with a rack of baby backs in a bath of sauce!"

He agreed. (See recipe below)

The wine will impress and the price is just plain ridiculous.

This recipe was developed by Chef Paul Kirk, author of Paul Kirk's Barbecue Sauces Cookbook.

Kansas City Style Pork Back Ribs

"These Kansas City-style pork back ribs are a little spicy, a little sweet, and grilled to tender, juicy perfection."

Kansas City Style Pork Back RibsINGREDIENTS:
3 slabs pork back ribs
1/2 cup sugar
1/4 cup paprika
3 tablespoons seasoned salt
2 tablespoons chili powder
2 tablespoons ground black pepper
1 tablespoon celery salt
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons ground sage
1 teaspoon dry mustard
1 cup your favorite barbecue sauce
1/2 cup honey


1. In pint-jar with tight-fitting lid, combine sugar, paprika, seasoned salt, chili powder, black pepper, celery salt, onion powder, garlic powder, ground sage and dry mustard. Place lid on jar and shake jar to combine thoroughly. Set spice rub aside. Makes about 1 1/2 cups.

2. In small saucepan over low heat, stir together barbecue sauce and honey. Heat through, stirring occasionally, about 5 minutes. Set barbecue glaze aside, keep warm or at room temperature before using. (If storing for more than 2 hours, cover and refrigerate. Reheat gently before using).

3. Pat ribs dry with paper towels and season generously with spice rub, using about 4-6 tablespoons for each slab of ribs. Grill over indirect heat in a covered grill or smoker for 1 1/2 to 2 hours. Turn ribs once during cooking, about halfway through. Ribs are done when the meat is very tender (insert a paring knife between ribs to determine); they will pull apart fairly easily. About 20 minutes before ribs are done, baste heavily with barbecue glaze. If you like your ribs extra sticky, baste again 10 minutes before removing from the grill.