For our 2015 Carr Cabernet Franc Reserve, we have matched up with Chef Austin Corrigan to create this incredible pairing. Cabernet Franc is a staple here at Carr Winery, and after his recent travel and work in some of the best BBQ towns in the USA, Austin was inspired to match this smokey and peppery wine with a recipe of equal caliber.
“This is the most amazing balsamic BBQ rib recipe I’ve ever created. It has been adapted for use in home ovens as opposed to a smoker or bbq.” –Austin Corrigan
St. Louis Style Ribs
with Balsamic BBQ Sauce
Ingredients:
- 1 rack of pork ribs, preferably St. Louis style (ends trimmed and set aside, fat flap removed)
For the dry rub
- 3 tbsp. salt
- ½ tbsp. pepper
- 2 tbsp. garlic powder
- 1 tbsp. cumin
- ½ tbsp. chili powder
- 4 tbsp. ras al hanout
For the BBQ Sauce
- olive oil
- ¼ tbsp. ras al hanout
- 1 tsp. sweet paprika
- ½ tbsp. chili powder
- rib trimmings (from rib rack)
- 1 tbsp. peppercorns
- 1 head garlic
- 1 whole white onion, diced
- ½ can chipotle chili in adobo
- 3 c. balsamic vinegar
- ½ c. Dijon mustard
- 2 c. ketchup
- 2-3 tbsp.Worcestershire sauce
- ½ c. brown sugar
- ¼ c. honey
- ¼ c. whiskey
Directions
1. Preheat the over to 215ºF. Combine all the spices for the dry rub in a bowl and mix well. Season the ribs heavily and let sit in fridge for 2-4 hours, or preferably overnight.
2. While the meat sits, you can start the BBQ sauce. In one pot, add the oil and spices and heat for a few minutes until the spices have dissolved in the oil. Add in the chopped onions and crushed garlic, peppercorns, and the rib trimmings. Heat until the meat is cooked through. Add the balsamic vinegar and let reduce until half, then strain. Mix the ketchup, Dijon mustard, brown sugar, Worcestershire, and whiskey and add to the sauce. Let simmer for an hour over low heat, making sure to not burn the bottom or it will turn out bitter. When the sauce is sticky and delicious, remove from heat and let cool to room temperature. This allows the flavors to relax and settle creating a even more delicious sauce.
3. Remove the ribs from the fridge and wrap in foil very tightly – 2 or 3 layers is ideal.
4. Cook in the over for 3 to 4 hours, depending how well-done you would like the meat. When done remove from heat, layer some BBQ sauce on the ribs, then wrap in plastic wrap and let rest for 20 minutes. This allows a final steam making the meat tender and succulent.
5. Slice, serve, and enjoy!
Serves 3-4