Honey-Wine BBQ Ribs

by Ivy Stark

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Contains Soy

Tree Nut Free

Peanut Free

Gluten Free

Contains Pork

Chef Ivy’s ribs are rubbed down with a deeply spiced blend (think paprika, ancho, chipotle, and mustard), then slowly roasted until tender. They’re brushed in layers with a sticky BBQ sauce made from red wine, honey, and a touch of Worcestershire, letting the glaze build and caramelize in the oven. On the side: creamy mashed potatoes loaded with sharp cheddar, smoky bacon, sour cream, and chives. This is comfort food turned all the way up.

Nutritional facts

Protein

36g

Carbs

62g

Calories

930kcal

Fat

58g

Ingredients

Pork Spare-Ribs, Potato, Ketchup, Red Wine, Cider Vinegar, Honey, Half and Half, Sour Cream, Sharp Cheddar Cheese, Bacon, Molasses, Brown Sugar, Chives, Butter, Worcestershire Sauce, Black Pepper, Onion Powder, Kosher Salt, Garlic Powder, Chipotle Powder, Cinnamon, Paprika, Sweet Paprika, Chipotle Pepper, Mustard Powder, Cumin, Ancho Powder, Coriander, Thyme, Nutmeg, Mexican Oregano, Ginger Powder

Contains milk, fish, soybeans, mustard.

Reviews

4.1

Based on 579 reviews

good - but not worth the premium price.

Kendra · 12/14/25

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About Ivy Stark

As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.