Low and Slow Fall-Off-The-Bone Ribs Recipe
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Cooler weather is just around the corner and we’re craving some comfort food. This recipe is sure to satisfy!
Low and Slow Fall-Off-The-Bone Ribs
Serves 3 or 4
- 1 large rack of ribs (I like Baby Back ribs)
Here’s the rub:
- ¼ cup granulated sugar
- ¼ cup dark brown sugar
- 2 tablespoons salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons paprika
- 2 tablespoons chili powder
Blend the rub ingredients together
- Preheat oven to 225 degrees.
- Season both sides of the ribs with your favorite rib rub (see above), grill seasoning, or simply salt and pepper.
- Wrap the ribs, meat side down, in a sheet of foil and place in shallow baking pan.
- If you are using baby back ribs, take out after 3.5 to 4 hours. If you are using St. Louis style ribs, then take out after 4 to 4 ½ hours.
- Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender, they fall apart. Open the foil and cut into serving sizes.
Serve with your favorite BBQ sauce and a side of mashed potatoes.
Now I bet you’re wondering what wine to pair with this savory dish. Sandy Road Vineyards Tempranillo of course!
Our Double Gold award winning Estate Tempranillo will certainly bring out the richness of the ribs. Just be sure to provide plenty of napkins!
Come by the vineyard or click on the image to order some!
Hope to see you soon at the vineyard!