Napa Valley Babybacks

~ Bryan Craig

There may be no type of American cuisine as hotly debated as barbecue. Depending on which part of the country you reside in, barbecue tastes range from sweet to spicy, tomato to vinegar, sauce to no sauce. To even ask for sauce in some parts of the county may get you into a knife fight. A barbecuer’s idealism is very specific and not to be trifled with. A pit master’s secrets may be taken to his (or her) deathbed.

But let’s lighten up for a minute and get to my recipe. I find it funny that I’m writing about barbecue considering that my best friend and business partner, Van Tuck, is a bona fide "pit master," yet I feel that I did him proud with this one. As stated previously, barbecue recipes are specific to their region, so I decided to follow suit with Napa Valley Babybacks. The recipe, of course, involves wine (really?) with earthy components and flavors from the rich Latino tradition that is a staple of Napa Valley cuisine. I highly recommend you break out this recipe with RCW Howell Mountain Zin and a few cold Bohemias.  The Zin's spicy/peppery qualities are a perfect match.

I’ll warm your feet by saying, while this recipe has quite a few ingredients it’s very straight-forward. No need for a smoker (although preferred); and as always, use this a starter recipe and make it your own! Just plan on using most of a bottle of Zin!

You'll begin the day before, making the RUB and the SAUCE, coating the ribs with Dijon Mustard and the RUB, then refrigerating them overnight. The next day is the easy part. You'll cook the ribs in the oven or in a smoker for a couple of hours, basting them with the "mop", and then finishing them with the sauce, either on the grill or under the broiler.  An icy Bohemia or two will make the time go by quickly!

THE RIBS

This is not a time to buy the pre-packaged ribs at the grocery store. Go to a good butcher/market and buy two whole rib racks that have a little fat (not big veins of fat) and have the membrane removed. Just ask for those two things. This is the most important element!

THE RUB (all ground)

1/2 tsp. each of the following:
• Cayenne Pepper
• Ancho Chili Powder
• Cumin
• Coriander
• All Spice

1 tsp. each of the following:
• Garlic Powder
• Onion Powder
• Chili Powder
• Hot or Smoked Paprika
• Black Pepper

2 tsp. of Salt

1 Tbsp. of Brown Sugar

THE SAUCE

• 3 Tbsp. Olive Oil
• 1-1/2 Tbsp. Black Pepper
• 2 tsp. Salt
• 2 tsp. Ancho Chili Powder
• 4 tsp. Chili Powder
• 1-1/2 tsp. Cumin
• 2 Tbsp. Onion Powder
• 4 tsp. Garlic Powder
• 1 tsp. Cayenne Pepper
• 3 tsp. Hot or Smoked Paprika
• 8 sprigs fresh Thyme
• 6 cloves Garlic, left whole
• 2 Serrano Chiles, cut in half

• 4 cups Zinfandel
• 3 cups Cider Vinegar
• 2 large whole, dried Chiles (California or other)
• 2 15oz. cans Tomato Sauce
• 1 cup Ketchup or Catsup (depending on where you are)
• 1/2 cup Brown Sugar
• 4 Tbsp. Honey
• 5 dashes of your favorite Hot Sauce
• 2 Tbsp. Dijon Mustard
• 4 Tbsp. Fresh Orange Juice

THE PROCESS

Make the RUB the day before:
• Mix all of the RUB ingredients together thoroughly.
• Coat the ribs with Dijon Mustard— not too much!
• Dust the ribs generously with the RUB (starting with the meaty side); making sure to dust a little underneath.
• Wrap in cellophane and place in the fridge overnight.

Make the SAUCE the day before:
• Add the Olive Oil to a large sauce pan.
• Sweat all of the SAUCE’s dry ingredients, plus the Thyme, Serranos and Garlic Cloves for 5 minutes over MEDLOW heat (careful not to burn).
• Add all of the other ingredients, bring to a boil, cover and reduce heat to a simmer (LOW).
• After 30 minutes remove lid and simmer over MEDLOW for 45 minutes to one hour, stirring periodically until slightly thickened.
• Remove Thyme sprigs and dried Chiles and discard. Blend the sauce to puree the Serranos and Garlic cloves.
• Let cool, cover and put in the fridge overnight.

 The day of, reheat the SAUCE:
• Warm the sauce on low heat and add salt to suit your taste, but do this slowly — you can’t remove!
• Add a small splash of Zinfandel and Cider Vinegar.

Make The "Mop"
Combine 1/4 cup of the SAUCE with 1/4 cup of Zinfandel, 2 sprigs of Thyme and 2 crushed Garlic cloves. This will be the basting liquid or “Mop”.

Remove Ribs from the fridge 20 minutes before baking or smoking.
Bake or smoke at 250˚ for 2+ hours, basting with the MOP every 15 minutes after the first hour. If smoking, I would recommend using Mesquite, Cherry or Apple wood.

When the ribs are tender and ready to serve:
Coat ribs in sauce (reserving some for serving at the table)
Grill or broil for 10 minutes until crispy - being sure to not let the ribs burn.

That’s it! For a tasty side dish, come back in a couple of weeks for my Spicy Shrimp Salad. There’s more wine in that!

Enjoy,

Bryan