Serving Size: 4-6

BBQ Sauce:

1 Tablespoon Canola Oil

2 each Yellow onion (quartered)

1 each Head of Garlic (skins removed)

1 bunch Thyme Sprigs

1 each Rosemary Sprig

1/3 cup Brown Sugar

2 ounce Worcestershire

4.5 ounces Malt Vinegar

¼ bottle Right Angle (or other dry red Wine)

28 ounces Ketchup

Ribs:

Sea Salt (to taste)

Freshly Cracked Pepper (to taste)

BBQ Seasoning (we like to use / BBQ mix)

1 rack pork baby back ribs

For the BBQ Sauce:

In a large pot over high heat; add a tablespoon of canola oil and cook onion and garlic. Allow onion and garlic to char in pan. When they are completely cooked add the herbs, sugar, Worcestershire, malt vinegar, and wine. Cook until thick and syrupy (approximately 30 minutes). Add ketchup, cook over medium heat until flavors are combined (approximately 30 minutes). Strain through chinois and reserve.

*** Blackberry BBQ Variation

Add two baskets of blackberries with the herbs, sugar, and liquids; allow to macerate. Blackberry BBQ goes amazing with a grilled New York Steak and with most of JUSTIN wines, including our flagship ISOSCELES.

Ribs:

Season ribs with salt, BBQ seasoning, and black pepper to taste. Cook on grill over low heat (200 F) for 3 hours. When ribs are tender using a pastry/ BBQ brush, glaze with BBQ sauce, and continue to cook another 30 minutes; they will glaze. Add more sauce and cook another 10 minutes. Serve warm.