What could be better in summer than ribs on the BBQ? We love this recipe because the ribs can be cooked ahead of time in the oven in the morning, then barbecued for 30 minutes prior to serving. Walla Walla and Columbia Valley Merlots and Cabs are noted for their bright acidity, making them a wonderful accompaniment to tomato-based sauces, such as this delicious and unique Espresso Sauce.
Ingredients for Pork Baby Back Ribs
2 racks baby back ribs (about 4 to 6 ribs per person)
Freshly ground black pepper
Preheat oven to 325 degrees F.
Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on parchment paper for easy cleanup.
Salt and pepper liberally on both sides and pat spices into the meat. Make sure to over season the ribs, because part of the rub will inevitably come off in the pan.
On a cookie sheet lined with aluminum foil, stack the ribs close together, 3 layers high. Place in the oven for 2 hours, shifting the bottom layer of ribs to the top every 30 minutes until they are tender and almost falling off the bone.
One half hour before serving, transfer ribs to a preheated grill (if using coals, make sure they have burnt down to an ember).
Brush ribs with Espresso Sauce and close grill. Continue to turn and brush the ribs with sauce every 10 minutes, about 3 more times.
Ingredients for Espresso Barbecue Sauce
4 tbsp. mashed and minced garlic
4 tbsp. extra-virgin olive oil
1 c. cider vinegar
1/2 c. soy sauce
2 c. ketchup
2 c. honey
2-3 demitasse cups espresso (or about 1/3 cup of strong coffee or instant espresso)
Fresh ground black pepper
Mash garlic with the side of a knife and then mince finely to release oils.
Add olive oil to a preheated saute pan. Add the garlic and saute until it gets light brown, about 1 minute. Add cider vinegar, soy sauce, ketchup, and honey and stir well. Add a pinch of grey salt, then whisk in the coffee. Add freshly ground black pepper, to taste.
Bring to a simmer and simmer for 10 minutes.
Let cool and store in refrigerator for up to 2 weeks.
Meet Abbie, our Marketing & Events gal. A self-described foodie and oenophile, this East Coast transplant has been exploring Walla Walla and learning about our winemaking processes. Read about her adventures at the winery and throughout Washington’s wine industry.