Messy Baby Back Ribs with Santa Rosa Plum BBQ Sauce
Fall off the bone baby back ribs with a Pinot Noir and Santa Rosa plum BBQ sauce, served with a fresh out of the garden, summer green bean and onion salad, pairs perfectly with our Summer’s Cuvee.
For the Ribs
2 racks of baby back ribs
1/2 bottle white wine – something to sip while cooking.
For the Rub
2 tablespoons kosher salt or to taste
2-3 tablespoons freshly ground black pepper
3 tablespoons ground coriander
3 tablespoons mild chili powder or smoked paprika
8 cloves of garlic-finely minced
Juice from 1 orange
Juice from 2 limes
For the Sauce
3 pints of ripe but firm wild or Santa Rosa plums
1/2 bottle of Estate Pinot Noir
2-3 inch piece of lemon peel
1 cup of sugar
How To Make
Lay the ribs on a generous piece of aluminum foil.
In a med size bowl, combine all of the rub ingredients, except for the fresh
With your clean hands, rub the racks of ribs all over with the rub with more
attention to the meaty side of the ribs.
Drizzle the fresh juices all over the ribs.
Wrap tightly in the foil, and refrigerate overnight and up to 2 days.
The sauce can be made 1 day in advance or day of serving.
Need: A heavy bottom 2-3 quart saucepan.
Wash and dry the plums-if using the wild plums, pit these like you would cherries. If using larger plums, carefully pit these by slicing each plum in half,
and removing the pit with a sharp paring knife.
Place the plums in the sauce pan. Add the sugar, lemon peel and the Pinot Noir.
Bring to a boil, then reduce heat to a med simmer. Cook for up to 1 hour until the
fruit is very soft almost like jam, but not too thick, you can add more wine, or
water. Be careful to not let mixture boil too hard.
Remove lemon peel.
Taste for desired sweetness.
Set sauce aside to cool to room temp. If making the day before,
transfer to an air tight container and keep in fridge.
1 hour before cooking, remove ribs from fridge.
Preheat oven to 300 degrees and place rack in lower third of oven.
Place wrapped ribs on a 1/2 sheet pan. Unwrap ribs about 1/2 way and sprinkle white wine over ribs a bit and all around the pan.
Re wrap ribs and bake in oven for 1 1/2 hours.
Meanwhile gently warm sauce.
Bake for 1 1/2 hours of baking, then remove ribs from the oven-carefully unwrap and
brush about 1 cup of the sauce all over the ribs. Re wrap ribs.
From here if you would like to grill the ribs, place over in-direct med-lowish heat, either coals, or gas grill for 45 minutes more. Or, continue baking in the 300 degree oven. Try
not to check on ribs again for at least 30 minutes.
Remove ribs, check for tender, pull away at the bone, or to desired doneness.
Brush 1 more cup of the sauce on the ribs.
Remove the foil covering completely.
If using grill-replace ribs on the grill for 10-15 minutes, until the sauce has a nice gloss. If continuing in the oven, turn heat up to 350 degrees. Place ribs on the sheet pan (uncovered) and bake 10-15 minutes more.
Remove from final cooking. Brush ribs again with sauce, Let stand for 5 minutes or so. Slice and serve.