Experts agree that Cabernet Franc lasts at a peak tasting point for 10-15 years. Our 2005 Carr Cabernet Franc turned 11 this year, and boy, is it good. The roast coffee and pepper tones that were present in 2005 have developed into into flavors of gentle maple with hints of dates, all while maintaining the full, bold flavors that we all love in a Carr Cabernet Franc. This mouthwatering wine calls for an equally mouthwatering mate, and these ribs are just what the doctor ordered.
Bourbon Spiked BBQ Ribs
with Spice Dry Rub
Ingredients:
Barbecue Sauce
3½ oz. ketchup
2 oz .white wine or cider vinegar
3 tbsp. bourbon
2 tbsp. brown sugar
1 tbsp. honey
1 tbsp. soy sauce
1 tbsp. Worcestershire sauce
1 tsp. garlic granules
1 tsp. sea salt
½ tsp. cayenne pepper
¼ tsp. sweet smoked paprika
¼ tsp. ground black pepper
Ribs
1 lb. racks of ribs
2 tbsp. brown sugar
1 tsp. coarsely ground sea salt
1 tsp. dry mustard powder
1 tsp. onion granules
½ tsp. cayenne pepper
½ tsp. sweet smoked paprika
½ tsp. ground coffee
Directions
Barbecue Sauce
1. Put all the ingredients in a small saucepan and stir together. Bring to the boil then reduce heat to a simmer. Cook for 10 minutes until sauce is slightly thickened. Set aside to cool – this can be prepared in advance and kept in the fridge in a sealed jar.
Ribs
1. Preheat the oven to 350ºF. Put all the dry ingredients in a small bowl and mix together to make the spice rub.
2. Use a knife to get under the thin membrane that covers the bony side of the ribs and pull it off. Rub the spice all over the ribs, massaging it in so it sticks to the ribs. Place the ribs, meat-side down, on a wire rack set over a baking tray. Cover with foil and cook in the oven for 1 hour.
3. Take the ribs out of the oven and brush with the barbecue sauce on both sides. Return to the oven, covered with foil, for 15 minutes. Uncover and cook for another 15 minutes.
4. Rest for 10 minutes, then use a knife to cut between the bones and separate the ribs. Serve with the rest of the barbecue sauce.
Serves 3
recipe adapted from Super Golden Bakes