Perfect Pair: Ribs and Maggy Hawk Pinot Noir

Ribs are perfect for a dinner party or BBQ.  I love to start mine in the oven and finish with a quick sear on the grill.  Find this BBQ recipe and more in the Capital Cooking Cookbook.  Try the ribs with a large glass of Maggy Hawk Pinot Noir.


The Dish:  BBQ Ribs

The Recipe:

2 pounds baby back ribs

All-American Spice Rub
Olive oil, for drizzling
One 12-ounce bottle of beer
1 cup ketchup
1 cup peach or apricot jam
3 tablespoons fresh lemon juice

Preheat the oven to 300°. In a large braising pan (mine is from Le Creuset and it works perfectly) or a rimmed baking sheet, season the ribs with the All –American spice rub and drizzle with the olive oil to rub into the meat. Pour the beer over the meat and cover with the lid or foil and bake slowly for two hours until the meat is tender and falling off of the bone.

Remove ribs from braising pan and whisk in the ketchup, jam and lemon juice. Bring liquid to a boil on stove-top and continue to stir until reduced to 1 1/2 cups, about 20 minutes.

Preheat the grill to medium-high heat. Set the ribs meaty side down on the baking sheet, brush with glaze and grill for a couple minutes. Turn the ribs and brush with the rest of the remaining glaze.  Grill for a couple minutes on the other side and then let rest for 10 minutes and serve with corn on the cob.

The Wine:  Maggy Hawk Pinot Noir Anderson Valley Jolie 2014

This wine is delicious! The delicate and floral 2014 Jolie opens with light aromas of cranberry and rose petals before deepening into a more opulent nose of anise and red plum.This is a well-structured wine, with finely knit tannins on the palate and flavors of pie cherries, blueberries, and a finish with hints of smoke and allspice. A classic Pinot Noir in style, it beautifully illustrates the elegance of the Pinot Noir grape.