PlumpJack Syrah and Beef Ribs with Slaw

PlumpJack Syrah and Barbeque Ribs could be our favorite red wine summer time pairing. The nose on this wine is packed with spices and white pepper, plum, blackberry, blueberry, and red cherry, and underneath, there is a suggestion of grilled meats (hint, hint). The flavors on the pallet are plum, berries, spices, and peppercorn with blueberries and cocoa lingering on the finish. Our mouths are watering just thinking about it! Do yourself a favor: add this wine to your cart and make this recipe before summer ends!

Recommended Pairing

2018 PlumpJack Syrah, Napa Valley

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ingredients | serves 4

for the ribs

4 ½ lbs Chuck or Plate Ribs
¼ cup canola oil
¼ cup pineapple juice

for the rub

1 cup black pepper
½ cup Kosher salt
2 Tbsp cumin
2 Tbsp Hungarian paprika
2 Tbsp granulated garlic
2 Tbsp granulated onion

for the bbq sauce

2 cups tomato puree
¼ cup maple syrup
2 Tbsp apple cider vinegar
3 Tbsp Worcestershire sauce
2 Tbsp liquid smoke
1 ½ Tbsp chili powder
1 Tbsp garlic powder
½ tsp ground black pepper
¼ tsp fine salt

for the slather

½ cup yellow mustard
2 Tbsp apple cider vinegar
1 Tbsp lemon juice
1 Tbsp brown sugar

for the slaw

1 each head of green cabbage (medium)
3 each carrots (medium)
½ cup Italian parsley
1/3 cup granulated sugar
½ cup mayonnaise
¼ cup whole milk
¼ cup buttermilk
1 tsp Dijon mustard
1 ½ Tbsp apple cider vinegar
1 ½ Tbsp lemon juice
½ tsp onion powder
½ tsp Kosher salt
1 tsp fresh cracked black pepper

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directions

preparing the rub

1. Combine all ingredients and mix until incorporated.

preparing the slather

1. Combine all ingredients and whisk together.

preparing the bbq sauce

1. Add all ingredients to a food processor and pulse until smooth.

2. Add to a saucepan and bring to a simmer over medium heat. Cook for 3-5 minutes, whisking continuously until the warmed through.

3. Set aside and cool to room temperature.

preparing the ribs

1. Light your hardwood charcoal

   1. If baking, place one rack in the center and a second on the bottom.

   2. Pre-heat oven to 275ºF.

2. Trim the ribs and remove the membrane from the underside.

3. Brush the meat side of the ribs with slather.

4. Spread the dry rub over the slather.

5. Dump your hardwood charcoal into the fire chamber and add wood chips.

   1. If baking, skip to step 9.

6. Close the fire door and chamber door, and fully open the air vent and chimney. 

7. Wait ten minutes and let the grates heat up.

8. Using paper towels and metal tongs, oil hot grates with canola oil.

9. Fill an 8” square foil pan ¾ full of water and place in the barbecue.

   1. If baking, place foil pan of water on the bottom rack.

10. Place ribs meat side up on the grill. Close the grill and set the air vent and chimney to half open.

    1. If baking, place ribs on a foil lined baking sheet and place on the center rack.

11. Maintain your heat between 250ºF -300ºF, with an ideal temperature of 275ºF. To increase heat, add more wood. Don’t add more charcoal unless first lit and white hot.

12. After 2 hours, brush or spray the ribs with pineapple juice.

13. Wrap ribs in aluminum foil and cook for an additional 90 minutes at 275ºF.

14. Remove the foil, brush with BBQ sauce, and cook for 30 minutes uncovered at 275ºF.

15. Remove ribs and transfer to cutting board. Let rest for 15 minutes to let the juices redistribute.

16. Carve and serve.

preparing the slaw

1. Quarter the cabbage through the core and cut out the core. Cut each quarter crosswise in half and coarsely shred. Place shredded cabbage in a large bowl.

2. Shred carrots and add to the large bowl.

3. Chop parsley and add to the large bowl.

4. In a separate bowl, combine remaining ingredients and whisk until thoroughly combined.

5. Slowly add to cabbage and stir until evenly coated.

6. Refrigerate for at least 1 hour.

7. Stir again before serving.

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