Wine Without Rules: BBQ Ribs, Smoke & Zinfandel

Some of our favorite wine pairings don’t happen in a dining room. They happen outdoors—around a hot grill, a table full of family and friends, and something delicious slowly cooking over smoke and fire. That’s the spirit behind our Wine Without Rules philosophy. Great wine doesn’t need a rulebook. It belongs wherever great food and good company come together.

These barbecue ribs are one of our favorite examples.

Originally shared by our winemaker Dave Hendrickson, this recipe combines tender baby back ribs with a sweet, smoky, and slightly spicy barbecue sauce adapted from an Ina Garten recipe. The secret is simple: cook the ribs low and slow until tender, then finish them on the grill to pick up that final layer of smoke and char. The result is everything we love about outdoor cooking—smoke, spice, caramelization, and the anticipation that builds while everyone gathers around the grill.

THE SAUCE

• • 1 ½ cups chopped yellow onions (1 large onion)
  • 3 – 4 cloves of smashed minced garlic
  • ½ cup olive oil
  • 1 cup tomato paste (10 ounces)
  • 1 cup cider vinegar
  • 1 cup honey
  • ½ cup Worcestershire sauce
  • 1 cup Dijon mustard
  • ½ cup soy sauce
  • 1 cup hoisin sauce
  • 2 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • ½ Tbsp. crushed red pepper flakes

In a large saucepan on low heat, sauté the onions and garlic with the olive oil until the onions are translucent but not browned. Add the remaining ingredients and simmer, uncovered, on low heat for 30 minutes.

THE RIBS

The first step can be done the day before. Take a rack or two of baby back ribs and remove the membranes from the underside. Place the ribs on a baking pan and slather both sides with sauce, letting the meat marinate while you heat your oven to 300°. Cook under slow heat for about 90 minutes (meat side up) until the meat is tender. Remove from oven and slather them with more of the sauce. Now, either heat up the grill or cover the ribs and refrigerate overnight.

Heat grill to about 250°, use the indirect heat method. While the grill is firing up, take ribs out ot the refridgerator and bring to room temperature. Place the meat away from the coals and cook covered at low temperature to get that smoky flavor (from 10 – 30 minutes). Remove from grill and add some additional sauce. Enjoy!

A WINE FOR EVERY FLAME

Whether you’re celebrating Father’s Day, hosting friends for a summer cookout, or simply looking for an excuse to fire up the grill, these ribs are made for sharing. Serve them with a bottle of Zinfandel, a table full of family and friends, and enjoy one of our favorite examples of Wine Without Rules.

Recommended Pairings

Occasio Zinfandel
Smoke, spice, ribs, burgers, sausages, and tri-tip.

Occasio Petite Sirah
Bold barbecue, char, pepper, and big grill flavors.

Adapted from Ina Garten, Barefoot Contessa Foolproof: Recipes You Can Trust (2012).