Suggested food pairing for Vines on the Marycrest 2005 My Generation Zinfandel Blend

BBQ Baby Back Ribs

• 2 Slabs Baby Back Ribs
• 4 tablespoons canola oil
• 2 cups apple juice
• Jack Daniels BBQ Sauce (Optional)

• 1 cup firmly packed dark brown sugar
• 2 tablespoons cayenne
• 1/2 cup smoked paprika
• 1/4 cup kosher salt
• 4 tablespoons garlic powder
• 2 tablespoons ground black pepper
• 2 tablespoons ground ginger
• 2 tablespoons onion powder
• 2 tablespoons ground rosemary

Mix the Rub ingredients thoroughly. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork.

Remove the membrane from the back side of the ribs.

Coat both sides of the meat with a thin layer of canola oil.

Sprinkle about 2 tablespoons on both sides of the slab. Make sure the rub is thick enough to make a crunchy crust.

Wrap the slabs in plastic wrap, and refrigerate it overnight before cooking.

PREPARATION/Cooking:

Indirect heat is the best way to cook BBQ Ribs. If using a gas grill, only light up one burner. Place a disposable aluminum pan with lots of water on the hot side. Preheat your grill to about 225F and try to maintain a consistent temperature. Add a smoker box full of your favorite wood chips over the heat just before adding the ribs to the grill.

Remove ribs from the refrigerator one hour before cooking. Place the ribs, meaty side up on the cool side of the grill. Close lid and have a glass of My Generation Wine!

When you no longer see any more smoke from the grill, add a small amount of new chips to the smoker box and close lid.

After 2 hours, lay the slabs on the heavy duty aluminum foil meaty side up. Fold up the sides of the foil so you make a packet and pour the apple juice on the sides (don't wash the rub off the meat). Fold the foil around the meat, sealing it tight. Put the packet back on the grill for 30 minutes.

Take the meat out of the foil and place the ribs back on at 225F for 30 minutes. Then add the barbecue sauce and move them directly over the hottest part of the grill. Leave on untill the sauce becomes carmalized and crispy. Don't overcook!

Serve with your favorite cole slaw and My Generation Zinfandel Blend.

Serves 4