Skip to main content

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. 

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P