16 Sep Food & Wine Friday: Oven Baked St. Louis Ribs And Wine
This Week In Food & Wine: Oven Baked St. Louis Ribs And Wine
Soon it will wintertime and with temperatures below freezing (32°F) in many parts of the country, barbecuing won’t be an option for most. But that doesn’t mean you can’t enjoy a traditionally bbq’d dish. That is of course unless you don’t have an oven. Oven baked St. Louis ribs are an absolutely amazing way to enjoy this American classic. Combine it with a favorite side or two and you’ll be feasting like royalty. Of course you’ll be washing it down with a bottle of wine so let’s have a look at some delicious options.
Louis Jadot Beaujolais-Villages ($10)
Wine Rating: Grape Certified Gold
Flavor Notes: Few wines are as delicious no matter the vintage and at around $10/bottle, you’re not likely to find a better value. The taste of ripe red berries with a touch of spice combine to provide a nice balance of refreshment and complexity. This red wine will pair perfectly with the St. Louis Ribs barbecue sauce, whether sweet, mild or spicy. Grab a bottle (or two) and of the Louis Jadot Beaujolais-Villages and allow it to breath for 30 – 60 minutes, while you put together the last minute touches on a great meal.
Epiphany Revelation Rhone Red Blend 2011 ($45)
Wine Rating: Grape Certified Gold Medal
Flavor Notes: The well received, 2011 Epiphany Revelation red wine displays aromatic notes of blackberry, bay leaf, star anise, and white pepper. Its flavors reveal plush texture that delivers lengthy notes of blackberry liqueur, black pepper, dark chocolate and baking spices – a truly pleasurable wine.
Thanks to Food.com for this simple but delicious recipe of St. Louis ribs and wine pairing. Now how about we pour ourselves a glass and get to the business of cooking our ribs. This recipe serves up to 6 and should take approximately 2 ½ hours. Bon Appetit!
- 3 – 4 lbs St. Louis style ribs
- garlic salt
- 1-1/2 cups water
- 1/3 cup apple cider vinegar
- 1/3 cup Worcestershire sauce
- 1 cup ketchup
- 1/4 cup sugar
- 1/4 cup maple syrup
- 1 tbsp Frank’s Red Hot sauce (adjust for desired level or heat)
- 1 tsp salt
- 1 tsp chili powder
- 1/2 tsp onion powder
- 1 tsp dry mustard
- 1 -2 tsp celery seed (be careful as too much can overpower the flavor)
- 1 tsp paprika
- 1/2 tsp black pepper
- Stir ingredients, beginning with water (leave ribs and garlic salt out), into a stockpot.
- Bring to a boil. Allow to boil for about 15 minute stirring occasionally.
- Simmer uncovered, ALLOW TO REDUCE TO DESIRED THICKNESS.
- Preheat oven to 350°F when sauce has reached desired thickness.
- Cut ribs into serving sizes.
- Place in greased roasting pan or casserole dish.
- Sprinkle with garlic salt to taste.
- Bake uncovered for 45 minutes bone side up.
- Drain the grease off the ribs.
- Pour sauce over ribs.
- Cover with aluminum foil and bake for 1 hour.
- Uncover and bake for an additional 30 minutes, basting the ribs 2-3 times during final stage.
Who says you can’t have barbecue in the dead of winter. Ok, so it’s not exactly grilled but it will taste just as good, and with a bottle or two of wine, some good friends and a board game or movie, you’ll wish the fun didn’t have to end. Thanks for joining us for this edition of Food & Wine Friday where we share delicious recipes and wine pairings. If you enjoyed this St Louis Ribs and wine post, feel free to leave a comment and don’t forget to like it. Also, hit us up on social media to continue the conversation. Cheers!