Pairs perfectly with our 2015 Sunstone Syrah
- 3 -4 lbs of pork baby back ribs
- Kosher salt, black pepper and garlic powder (optional) to taste
Sunstone Syrah BBQ Sauce
- 1 tablespoon extra virgin olive oil
- ½ cup onion, small diced
- ½ teaspoon kosher salt
- 2-3 cloves of garlic, minced
- 1 cup of good quality ketchup
- 1 cup 2015 Sunstone Syrah
- 1 tablespoon Worcestershire
- 1/3 cup brown sugar
- 3 tablespoons red wine vinegar
- 1 tablespoon chili powder
- 1 tablespoon paprika
- ½ teaspoon cayenne
For the ribs:
Place ribs on a large cutting board and remove the membrane that covers the bones with a paper towel. Transfer ribs to a large baking sheet and rub the spice mixture liberally all over on both sides. Cover with aluminum foil and let sit for 1 hour at room temperature. While it sits, prepare the sauce.
For BBQ Sauce:
Heat a saucepan over medium heat, add the oil and cook the onion and garlic for about 5 minutes. They should be soft but not browned. Stir in the rest of the ingredients and be bring the sauce to a boil. Reduce heat to medium low and let it cook for about 20 minutes, stirring occasionally. If the sauce is too thick, thin it out with a little bit more Syrah.
Follow the instructions for your grill, but anticipate the ribs will take about 75-90 minutes to cook. Prepare for indirect heat. Place a small disposable aluminum pan filled with water or apple juice below the ribs by the charcoal to maximize moisture. Place ribs on grill and cover with the vents slightly open to smoke. Check every 20 minutes or so to see how fast they are cooking. Brush the sauce on the ribs during the last 30 minutes of cooking. Remove when tender or when the meat pulls away from the bones about ¼ inch. Share….if you want.