Zinfandel & BBQ Beef Ribs - A Perfect Match

With the big game coming up this weekend it's the perfect chance to pair some delicious BBQ Beef Ribs with a glass or two of Bourassa Vineyards Napa Valley Zinfandel. This wonderfully sticky ribs recipe is sure to satisfy the sports fans in your home and is a crowd pleaser every time.

Prep Time: 20 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 3 hours, 50 minutes

Serves: 4

Ingredients:

4 to 5 pounds beef back ribs (about 10 ribs)
1/2 cup ketchup
1/2 cup honey
1 4 ounce can green chilies, diced
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon cayenne
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dry mustard

Preparation:

Trim excess fat from beef ribs. Combine salt, pepper and cayenne. Rub over the ribs. Preheat grill and prepare for indirect grilling with a drip pan. Place ribs on grill over drip pan and close the lid. Cook for about 3 to 3 1/2 hours over a medium low, indirect heat (try to keep the temperature under 265 degrees F.).

To prepare sauce combine onion, honey, ketchup, chili peppers, garlic and mustard in a sauce pan. Heat over a low temperature, stirring until even and warm. When the ribs are nearly finished begin brushing the sauce on them until you get a thick coating.

When you're thinking about which Zinfandel to pour let us suggest our 2006 vintage. It delivers wonderful ripe fruit, beautifully balanced with layers of dark cherry, warm spice and hints of vanilla. The American oak we use brings out the subtle nuances that enhance the finish of this terrific wine. It's a perfect balance of fruit, acid and tannins and will pair perfectly with those sticky ribs!