Barbecue Pork Ribs Recipe
Nothing is better than a big rack of barbecue back pork ribs with dinner. Started in the oven and finished on the grill.
Pair this delicious recipe with Purple Cowboy Tenacious Red Wine from California, now on sale at Calgary Co-op Wines & Spirits for $14.99 (regular $18.79) until this Thursday, July 9.
Ingredients
4 Whole racks pork back ribs 
1-2 tbsp. Sea salt
3 cups Ketchup
1 cup Brown sugar, packed
5 tbsp. Sherry or malt vinegar
2 tbsp. Chili powder
1/2 cup Molasses
1 Whole orange, zest and juice
How to Make it
Preheat oven to 275°F. Place ribs in large roasting pan (cutting racks in half if necessary), cover with warm water (the ribs should be completely submerged), and sprinkle with sea salt. If desired, add chopped carrots, celery, or onions.
Cover tightly with foil, and simmer in the oven for 3 1/2 hours. While the ribs cook, prepare BBQ sauce: measure ketchup, brown sugar, vinegar, chili powder, and molasses into a mixing bowl. Add the orange zest and juice. Whisk well. After 3 1/2 hours, check the ribs. A sample bone should slide out cleanly with a firm tug (if not, cook ribs another 30 minutes).
Move cooked ribs to a baking sheet, and brush both sides generously with the fresh BBQ sauce. Let them rest for 30 minutes to absorb the sauce (save extra sauce for another time).
Last, put ribs on pre-heated BBQ, using both tongs and a spatula to keep them in one piece. Grill just long enough to get grill marks and heat the ribs through.
Recipe developed by Calgary Co-op Wines & Spirits
Purple Cowboy Tenacious Red
From the winery’s site:
Type: Blend of Cabernet Sauvignon and Syrah
Source: Paso Robles, CA (Cowboy country on California’s Central Coast)
Tastes Like: Crushed berries with a dusting of cocoa powder
Yummy With: Cowboy Fare – A heaping plate of barbecued Tri-tip, chile beans, garlic bread and a green salad
Platinum winner at 2015 San Diego International Wine Competition
Gold medal winner at 2013 Long Beach Grand Cru
