Baby Back Ribs with Balsamic BBQ Sauce


Pair With

Nº 78

Cabernet Sauvignon


4 racks Pork Baby Back Ribs

2 beers (anything light)

For the BBQ Rub:

1 cup paprika

2 Tbsp. garlic powder, onion powder, pepper, celery salt

1 Tbsp. cumin, salt

½ cup brown sugar

For the Balsamic BBQ Sauce:

2 cups balsamic vinegar

1 ½ cup light corn syrup

¼ cup honey

4 cups ketchup

4 cups water

4 ea. red onion (sliced)

6 ea. garlic cloves

1 Tbsp. red chili flakes

1 ea. sprig rosemary & sage



Preheat oven to 300F.

For the BBQ Rub & Ribs: mix together all ingredients for the rub & set aside. Using aluminum foil create a vessel for the ribs, it should be twice the the size as the ribs. Use two sheets per rack. Rub each rack with BBQ rub & place in center of foil. Carefully mold the the aluminum around the ribs. Pour half a bottle of beer into each package & seal foil around ribs making sure not to puncture the foil. Bake ribs at 300F for 2 1/2 hours. Check ribs to see if they are falling off the bone, if not, then cook for an extra 30 mins checking until they are ready. Once done, take out of oven & place into a tray pan discarding the aluminum. Grill ribs till nicely charred placing BBQ sauce on for the last few minutes of grilling (BBQ sauce will burn if cooked for too long on the grill.)

For the BBQ Sauce: in large sauce pot sauté onion, garlic, herbs & chili flake until onion is translucent. Deglaze with balsamic vinegar & reduce by half. Add corn syrup, honey & bring to a boil. Add ketchup & water & boil until desired thickness. Take out herbs & purée sauce till smooth season with salt & pepper as needed. Set aside until ready for use.