Grilling season is here and having some chilled Rose from Brookmere on hand is key!  The bitter char of grilled meats, seafood and vegetables and spicy smoky flavors found in many rubs, contrasts well with the fruity character of Rose.

This recipe features pork ribs with a coffee rub.

 

 Prep Time: 1-2 hours prep, largely unattended

 Cook Time: 1.5-2.25 hours

Serves: 4 – 6 Servings

 

Ingredients

2lb. baby back ribs

2 tbsp plus 1 tsp espresso powder

1 tbsp packed brown sugar

1 tsp chile powder

1 tsp smoked paprika

1 tsp unsweetened cocoa

1 tsp ground cumin

1 tsp granulated garlic

Kosher salt

½ tsp cayenne pepper

½ tsp celery salt

Fresh ground black pepper

1/3 cup Rose wine

2 tbsp balsamic vinegar

¼ tsp hot sauce

Directions 

Trim away any surface fat from the ribs.  Using a sharp knife make an shallow incision into the membrane and using a towel try to grab a corner and pull the membrane off. This is very chewy and not fun to eat! Do this to all the ribs

Stir together 2 tbsp of espresso, sugar, chile powder, paprika, cocoa, cumin, garlic, 1 tsp salt, cayenne, celery salt, and ½ tsp black pepper. Sprinkle evenly on each side of the ribs. Place the ribs on pan and refrigerate for 1-2 hours to marinate.  Remove the ribs from the fridge about 30 minutes before you plan to cook them so that they can come to room temp.

Prepare you grill for indirect cooking, over low heat. Stir together the remaining espresso, wine, vinegar, 1 tsp salt and pepper sauce to make a glaze.

Place the ribs bone side down or the grill, over the coolest part of the grill. Cover and cook until meat is tender and shrunk away from the bones, about 1.5-2 hours.

When I did it, it only took about 1.25 hours. I think the heat was on the high side, so this step is important to watch because your ribs may turn out tough.

Rotate the ribs every 30 minutes or so and after 45 minutes you can begin to baste with glaze at each rotation.

When done, transfer ribs to a pan and cover lightly with foil and rest ribs for 15-20 minutes.