Pork Ribs

Pork Ribs
Serves 4

In my opinion BBQ and Pinot Noir are one of the world’s greatest pairings and this Pork Ribs and 2022 Pinot Noir Sun Chase pairing is the perfect example of that. Bright red fruits such as raspberry and cherry marry well with the salty/sweet and fruity notes of BBQ sauce, while its high acidity cuts through the fattiness of a pork rib. Subtle enough not to overpower the meat but strong enough to dance with the flavors and fat within this dish. Making this on a smoker is just an easy, use the same technique and use your favorite chips.  

3 lb. pork baby back ribs
½ cup brown sugar
½ cup paprika
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cumin
1 tablespoon dried oregano
1 tablespoon celery salt
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon cayenne pepper
1 cup BBQ sauce of choice

Preheat oven to 300º F. Line a baking sheet with tin foil and place ribs on foil.

In a medium bowl, whisk together brown sugar, paprika, chili powder, garlic powder, onion powder, cumin, oregano, celery salt, salt, black pepper, and cayenne pepper. This spice mixture makes about 1 ½ cups in total, reserve extras. Liberally coat the ribs on all sides, about ½ cup.

Place another layer of tinfoil on top of the ribs and seal, making a tinfoil package. Bake for 3 hours. 

Remove ribs from the oven and turn oven on broil. Coat ribs with BBQ sauce and broil until slightly browned and bubbly.