This season, Chef Larry is cooking up a storm and pairing delicious recipes to go with our wines. This month, he put together a mouthwatering pairing that’s sure to be a crowd pleaser: What came first, Zinfandel or BBQ Ribs? Who cares…We will be teaming up the spicy bold flavors of our first Whitehall Lane Zinfandel in many years, with zesty bbq baby back ribs.
BBQ Baby Back Ribs
Two 2-2½ lb racks of ribs
Salt & pepper
BBQ Sauce – Recipe follows; Make 1 day in advance.
3 T. extra virgin olive oil
1 Small onion, finely chopped
3 Cloves garlic, minced
2 T. paprika
1 T. mild chili pepper
1½ t. ground cayenne pepper
Pinch ground cloves
2 C. ketchup
½ C. Whitehall Lane Zinfandel
½ C. cider vinegar
½ C dark brown sugar
½ C. prepared yellow mustard
2 T. Worcestershire sauce
Heat oil in saucepan over low heat, add onion, cook until translucent (about 4-5 minutes), add garlic and cook until fragrant (about 1 more minute).
Add the spices, stir and continue cooking for about 1 more minute. Mix in the remaining ingredients and simmer until starting to thicken (about 25-30 minutes).
Make 1 day in advance.
Preheat oven to 350.
You’ve already opened the bottle of wine, so go ahead and pour yourself a glass. Cut the racks in half and pat dry. Season with salt and pepper (You will be adding the flavor element at the end with sauce. Remember sauces are not marinades and are designed to sit on the meat, not penetrate the meat.) In aluminum foil, make 2 stacks of ribs and seal. Place in roasting pan, cooking until tender (about 1 hour).
Meanwhile, heat the grill, brush the ribs with sauce and put on grill.
Brush generously and turn twice until ribs are heated through and sauce has just started to caramelize.
Serve hot with a side of sauce.
Enjoy this recipe with Whitehall Lane Zinfandel.