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Beef Back Ribs with Red Fruit Glaze

Recipe Date:
October 9, 2014
Serving Size:
3
Cook Time:
03:00:00
Difficulty:
Hard
Measurements:
Imperial (US)
Ingredients
  • Ingredients for Ribs:
  • 5-6 Beef back ribs, membrane removed, cut into two-rib sections
  • 2 Yellow onions, peeled and slivered
  • 2 Red bell peppers, cut into 1" pieces
  • 2 Celery stalks, cut into 1" pieces
  • 5 Cloves garlic
  • 2-3 Red Fresno chili peppers (optional)
  • 1 tbsp Black Peppercorn
  • 2-3 Bay leaves
  • 1/2 Bunch thyme sprigs
  • Parsley Stems
  • Kosher salt
  • Ingredients for Rub:
  • 2 tbsps Brown sugar
  • 1 tbsp Sweet paprika
  • 1 tsp Black pepper, freshly ground
  • 1 tsp Dry thyme leaves
  • 1/2 tsp Allspice, ground
  • Additional salt to taste
  • Ingredients for Red Fruit Glaze:
  • 4-6 Dapple Dandy® pluots, blanched, shocked, peeled, and chopped
  • 1 pint Raspberries
  • 1/4 cup Pomegranate concentrate
  • 1/2 cup Molasses
  • 1-2 splashes of 2011 Chalk Hill Estate Red
  • Salt, pepper, and sugar to taste
Directions

This is a big scene: big wine, big flavor, and big bones! That rich and luscious rib meat glazed with a red fruit BBQ sauce is my answer to the 2011 Estate Red. Complementary fruit flavors from the sauce and wine are served up against the bovine equivalent of most BBQ fantasies. If you are fortunate to have a good meat purveyor, you should be able to find some meatier back ribs than the normal ‘shiners.’ Most recipes will tell you that 5lbs. or so will feed around 4 people. I prefer to count the ribs rather than the pounds, with 4-6 ribs per person, depending on appetite (and length of rib!). Make sure you have a vessel of adequate size before attempting this endeavor. You can do this all in one day, or start the ribs the day before.

Directions for Ribs:
Put ribs and vegetables into a stock pot large enough to contain everything, cover with water. Over high heat, bring to a boil, then reduce heat and simmer. Season very well with salt. Allow to simmer for about 1-1/2 to 2 hours or until bones begin to release from the meat. Turn off the heat, and let stand for about 30 minutes. Carefully remove ribs from the pot, laying them into a deep baking dish or roasting pan large enough to hold them in a single layer. Strain the broth and pour back over the ribs, allowing them to cool fully in the broth. When cool, remove from broth , dry lightly with a paper towel, and apply dry rub. Feel free to taste a bit of meat and adjust the seasoning accordingly. You can wrap in foil and put this in the fridge over night. (Reserve some broth for basting.)

Directions for Red Fruit Glaze:
Add all glaze ingredients to a sauce pot, bring to a boil and simmer until fruit breaks down. Press through a fine mesh strainer to remove the solids, return to the pot and continue cooking until the sauce is thick enough to coat a spoon. Adjust seasoning. Set aside.

To Finish:
In a 325°F oven or over a grill (gas or charcoal using indirect heat), gently reheat the ribs in foil until warmed through, 15-20 minutes. Open package and baste lightly, allowing the broth to soak in, turn oven up to 425°F and bake 10 minutes, and repeat this process until a slight crust starts to develop. Begin basting with the glaze and baking until glaze is starting to bubble and caramelize. Remove from oven, allow to rest 10-15 minutes, and serve. Great accompanied with rainbow chard and roasted delicata squash.