Grilled Baby Back Ribs with Smoky Cherry BBQ Sauce and Red Cabbage Citrus Slaw
This looks like an amazing dish to serve for your 4th of July BBQ! Fresh cherries round out the smoky heat of a feisty barbecue sauce that glazes tender pork ribs as they crisp on the grill. Pair with your favorite Temecula Valley Zinfandel or Cabernet Sauvignon.
Serves 4 to 6
Ingredients:
Sauce:
1 tablespoon extra-virgin olive oil
1 small yellow onion, chopped
1 jalapeño pepper, seeded, finely chopped
1 garlic clove, minced
1 pound fresh California cherries, pitted, chopped
2/3 cup ketchup
1/4 cup light brown sugar
1/4 cup fresh orange juice
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
1 to 2 teaspoons ground chipotle chili pepper (or smoked Hungarian paprika)
1/2 teaspoon salt
Rub:
1 tablespoon salt
1 tablespoon light brown sugar
1 tablespoon granulated sugar
1 tablespoon ground cumin
1/2 tablespoon freshly ground black pepper
2 racks baby back ribs, each about 2 pounds, membranes removed
Slaw:
1/2 medium head red cabbage, finely shredded, about 4 cups
2 large carrots, coarsely grated
1/2 medium yellow onion, coarsely grated with juices, about 1/2 cup
1/4 cup cilantro leaves, chopped
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 tablespoon honey
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:
Make the sauce:
Heat the oil in a medium saucepan over medium heat. Add the onion and sauté until softened, about 4 minutes. Add the jalapeño and garlic and sauté until fragrant, 1 to 2 minute. Add the remaining ingredients, bring to a boil, then reduce the heat to low and simmer until slightly thickened, about 15 minutes, stirring occasionally. Transfer the sauce to a food processor or blender, process until smooth and taste for seasoning.
Prepare the ribs:
In a small bowl, combine the rub ingredients. Evenly coat the ribs with the rub. Let stand at room temperature for 30 minutes.
Prepare the grill for indirect cooking over medium-low heat (about 300°F). Grill the ribs, bone-side down over indirect heat, with the lid closed, until the meat is very tender, 2 1/2 to 3 hours, turning occasionally to ensure even cooking. During the last 20 to 30 minutes of grilling time, baste the ribs with the glaze every 5 or 10 minutes. Remove the ribs from the grill and let rest 5 minutes, then cut into individual ribs for serving.
While the ribs are grilling, make the slaw:
Combine all of the slaw ingredients in a large bowl and toss to thoroughly coat. Cover and refrigerate for at least one hour to allow the flavors to develop.
Serve the ribs with the remaining sauce for dipping and the slaw.
Suggested Pairings:
Baily Winery ~ 2014 Cabernet Sauvignon – These grapes hail from the oldest vineyards in Temecula, planted in 1968. This wine offers warm, rich tones with subtle, herbaceous qualities and a hint of mint.
Doffo Winery ~2015 Zinfandel – Awarded 1st place at Temecula Valley People’s Choice Blind Tasting!
Leoness Cellars ~ 2015 Cellar Selection Zinfandel – This wine offers beautiful aromas and flavors of sweet blackberry and juicy plum, with hints of clove and black licorice framed by soft tannins and a long, silky finish.
Thornton Winery ~ 2014 Cabernet Sauvignon – Very classic berry and pepper aromas came forth while subtle herbaeceous notes meld with the warm toasty aromas from the oak.
Recipe and photo courtesy of The Wine Institute of California
