Sunday, August 18, 2013

Chardonnay Ribs with Maple Syrup Barbeque Sauce

I asked the boys what they wanted for dinner. I was thinking chili. They all declared: Ribs! I had just picked up a rack of baby back ribs this morning; maybe they saw them in the fridge. So, that's what I made tonight: ribs braised in some leftover chardonnay...then smothered with a maple syrup barbeque sauce. Yum.

 
1 rack of baby back pork ribs
2 T smashed garlic
olive oil
2 C dry white wine (I had some leftover chardonnay)
2 T maple syrup
freshly ground sea salt
freshly ground pepper
maple syrup barbeque sauce*

I sliced the racks into half to fit in the bottom of my pan. Brown the smashed garlic in a splash of olive oil then quickly sear the ribs to seal in the juices. Pour in the wine and maple syrup. Bring it to a boil, cover it, and reduce to a simmer. Let that simmer for 3 hours. The meat will be so tender that it's almost falling off the bone.

Remove the ribs to a foil covered pan and preheat the oven to 400 degrees. Paint the ribs with a thin coat of barbeque sauce. Return them to the oven - 400 degrees - for 10 minutes or so. The sauce will begin to char.

Remove the ribs from the oven, place them on a cutting board, and chop them into individual servings.  Serve with more barbecue sauce and loads of napkins because eating ribs is a messy endeavor. Enjoy!


*Maple Syrup Barbeque Sauce
1/2 C organic ketchup (Nothing but tomato sauce and sugar, please. Skip any ketchups with high fructose corn syrup!)
2 T maple syrup
1 t minced garlic
1 T peach balsamic vinegar (feel free to sub this out for whatever vinegar you have on-hand)

Whisk all of the ingredients together and season to taste. Adjust, as needed - more water if it's too thick, more vinegar if it's too sweet, etc. This is a highly subjective process. 

No comments:

Post a Comment

Share Buttons