The Wine Experience

Recipe of the Week

"Ken's" Barbeque Ribs
The Wine Experience Wine Recommendation: Zinfandel

Recipe for Two (2) full slabs of meaty baby back ribs.

Serves 4

For ease of handling and cooking, cut the slabs in half so that you have four roughly equal serving portions.

Ingredients:

2 slabs baby back ribs

Dry rub (recipe below)

1 cup white vinegar

1 cup apple juice

1 cup commercial or homemade bbq sauce.

Pre heat your oven to 250 degrees.

1. Start with the dry rub (below).

Rinse the ribs and pat dry. In a shallow pan or baking dish coat the ribs with rub completely. Pressing it in to ensure it sticks.

2. Use the broiler pan from your oven or a baking dish with a rack in the bottom. Pour a mixture of 1 cup water and 1 cup white vinegar into the pan. Arrange the ribs on the top section of the broiler pan. Place in the oven and slow cook for 2 ½ hours.

3. Remove form oven. Place two portions on a double layer of aluminum foil, fold up the sides and pour ½ cup (4 oz.) of apple juice over the ribs. Seal loosely. Repeat with other two portions.

4. Return to oven and bake for 1 hour.

5. Fire up the grill!

6. Remove ribs from oven and unwrap. Finish on the grill: coat rib side with your favorite barbeque sauce, cook three minutes with meat side down. Turn. Coat meat side with sauce and cook 5 minutes. Turn and move away from direct heat. Recoat rib side. Cook 2 minutes. Turn and recoat meat side cooking 3-5 minutes until sauce is glazed but not burnt.

Serve with your favorite sides and a California Zinfandel!

Dry Rub Recipe

Combine all ingredients and whisk together.

Ingredients

¾ cup brown sugar

½ cup Hungarian paprika

¼ cup black pepper

¼ cup garlic salt

2 tablespoons Kosher or sea salt

1 tablespoon ground cumin

1 tablespoon ground cayenne pepper

1 tablespoon chili powder

1 tablespoon onion powder