Memorial Day BBQ Ribs Paired with Zinfandel

by Rachel Voorhees on May 13, 2014

Memorial Day BBQ Ribs Paired with Zinfandel

You won't even need napkins to eat these delicious ribs because they are so finger-licking good! A perfect appetizer or main dish for your Memorial Day barbecue that everyone will love!

There is nothing better than slow-roasted ribs covered in a homemade tequila barbecue sauce for a great weekend cookout at the grill. While many people reach for beer on Memorial Day, let’s not forget about wine! We have two delicious Zinfandel wines that pair beautifully with these finger-licking good BBQ ribs!

The Food!

Memorial Day BBQ baby back ribs with homemade tequila barbecue sauce

Ingredients:

3-4 pounds pork baby back ribs

BBQ Sauce:

  • 2 tablespoons extra-virgin olive oil
  • ½ cup minced onion
  • 5 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground oregano
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon freshly ground pepper
  • 2 cups crushed tomatoes
  • 12 ounces enchilada sauce
  • 1/3 cup tequila
  • 1/3 cup fresh lime juice
  • ¼ cup honey
  • 2 tablespoons molasses
  • 2 tablespoons soy sauce
  • 2 tablespoons Cointreau or Triple Sec

Directions:

  1. Preheat the oven to 300 degree F.
  2. Cut ribs into sections to fit in a roasting pan. Line a large roasting pan or dish with foil and arrange ribs, meat side up in a single layer and cover tightly with foil. Place the roasting pan into the oven and bake until the ribs are tender, about 1 ½ to 2 hours or until tender.
  3. Meanwhile, heat a large pot over medium to low heat and add olive oil. Add onions, garlic, cumin, oregano, red pepper flakes and freshly ground pepper. Cook for 10 to 12 minutes, stirring occasionally. Add tomatoes, enchilada sauce, tequila, fresh lime juice, honey, molasses, soy sauce and Cointreau. Bring to a simmer. Cover partially and cook until reduced about 45 minutes.
  4. Preheat the grill to medium heat. Grill the ribs on each side, spreading the barbecue sauce over the ribs, flipping when necessary, for 15 to 20 minutes total. Put any leftover barbecue sauce into a side dish for dipping!

The Wine!

We have two Zinfandel’s that will pair nicely with the barbecue baby back ribs. Grab both to compare and pick your favorite!

2011 Dry Creek Zinfandel

Deeply colored, with fresh “zinny” aromas of ripe blackberries, cherry pie, black pepper, and spice, this full bodied wine was aged for eight months in primarily French oak barrels, which added layers of toast, vanilla and brown spices. Ideal for current enjoyment, this Zinfandel will age nicely over the next two to four years.

2012 Knotty Vines Zinfandel

Fresh, bright berry fruit from our heritage Russian River vineyard combined with the ripe peppery jamminess for our Alexander Valley and Dry Creek Vineyards make for a wonderful diversity of flavor showcasing the best that Zinfandel can offer in one wine. Aging for 16 months in French and American oak enhances the Zinfandel’s inherent spicy qualities, while the ebullient fruit of this medium rich wine suggests enjoyment over the next two to four years.

Happy Memorial Day! Cheers to BBQ and wine!

 

Read more about: Recipes Wine Wine + Food Pairing

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