Having had some spring weather in the past week, Washingtonians everywhere are dusting off their barbeques in preparation for the coming season of outdoor cooking, patio dinners and smoke-infused meals. Lucky for those barbecue enthusiasts, the theme for week three of Taste Washington’s Recipes at Home series, just so happens to be Syrah and BBQ. Get ready for this mouth-watering duo: Gård’s 2016 Syrah Grand Klasse Reserve and BBQ Beef Short Ribs with a sweet and tangy homemade barbecue sauce you will want to keep on hand in the fridge all year long!
If beef short ribs aren’t your thing, the sauce and rub recipes included below can also be used for pork ribs, beef brisket, pork chops and just about anything else you would throw on the barbeque! If you feel like sharing your rendition of this recipe on Facebook or Instagram, don't forget to tag @gardvintners or email pics to marketing manager Jen.
BBQ BEEF SHORT RIBS & GÅRD 2016 SYRAH GRAND KLASSE RESERVE
Prep time: 6-12 hours | Cook Time: 3.5-4.5 hours | Servings: 4
THE RUB
2 tbsp brown sugar
1 tsp salt
½ tsp paprika
½ tsp turmeric
¼ tsp celery seed
1/8 tsp dry mustard
Mix all ingredients together.
THE SAUCE
½ cup ketchup
½ cup brown sugar
2 tsp ground ginger
1 clove garlic, minced
Mix Ingredients together in saucepan on medium heat. Bring to a boil and cook until sugar is dissolved.
Sauce and rub can both be multiplied and made ahead of time. Store in airtight containers such as canning jars. Sauce is best kept refrigerated. Recipes for the sauce and rub are courtesy of the Anderson family.
THE RIBS
Ingredients:
4 lbs beef short ribs (bone-in)
rub spice mixture (above)
sauce (above)
Instructions:
1. Season ribs generously with rub seasoning mixture. Place seasoned ribs in the refrigerator to marinate for at least 6 hours, but no more than 12.
2. Remove ribs from refrigerator about 30 minutes before baking and preheat oven to 250 degrees F.
3. Once they have reached room temperature place the ribs in a baking dish lined with foil and cover with another sheet of foil. Bake in oven for 3 to 4 hours.
4. Preheat barbeque and transfer the ribs from the oven. Brush ribs generously with sauce and close lid. After 10 minutes, brush another layer of sauce on (this step can be repeated once more if desired). Cook ribs on the barbeque for roughly 30 minutes total, or until internal temperature reaches 205 degrees F.
Pro tip: For a simple and tasty side, wrap corn on the cob in two layers of foil and cook on the barbeque alongside the ribs. Corn can be seasoned using the rib rub or just plain salt, and a few pats of butter.
5. Pour yourself a glass of Gård's 2016 Syrah Grand Klasse Reserve and enjoy the ribs, along with your favorite BBQ sides! Cheers!
Warning: The combination of our Syrah and these ribs will quite literally make your mouth water!
THE WINE
With a 91 point score from Wine Advocate’s Robert Parker, this Syrah is characterized by intense floral blue fruits, hardwood smoke, bacon fat and garrigue. Swirling brings up plum, blueberry and blackberry compote with black pepper and spicy charcuterie. The palate is dense with sweet and smoky fruit, silky tannins and a bright lifted finish. A fantastic pairing for just about any barbeque dish!
100% Syrah | Royal Slope AVA | Lawrence Vineyards | 215 cases produced