Grgich Hills Estate Winery

Espresso Barbecued Ribs

September 5, 2013 • Posted in: Cabernet Sauvignon

Expresso_BBQ_Ribs-2Pair with Grgich Hills Estate Cabernet Sauvignon
Serves 6-8
Meat:
2 two-pound slabs of baby back pork spare ribs

Preheat oven to 325°. Place the ribs in a large pan and spoon the espresso barbecue sauce on all sides. Cover with foil and bake about 1½-2 hours or until the meat is tender. Place the ribs on a medium high grill a few minutes to caramelize.

Espresso Barbecue Sauce

2 tablespoons olive oil1 teaspoon chili flakes
1 onion, minced
1 cup ketchup
2 tablespoons minced garlic
2 tablespoons soy sauce
¼ cup dark brown sugar
¼ cup red wine vinegar
¼ cup red wine
2 tablespoons instant espresso
¼ cup water or as needed

Heat the olive oil over a medium high flame in a heavy bottomed 4-quart sauce pot. Add the chili flakes to the oil and cook a few minutes, taking care not to burn the chili flakes. Add the minced onion and cook until the onion is soft, about 2 minutes. Add the remaining ingredients and simmer the sauce for about 20 minutes. Add more water if the sauce becomes too thick to spread.

Recipe © Wine Country Chefs
John Littlewood/Todd Muir