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Dry Rubbed Baby Back Ribs

Gabrielle’s aromatic Meat Rub brings out the richness of the pork for a finger licking treat
Recipe by: Gabrielle
Serves 4-6
Wine Pairing: 2012 Gabrielle Collection Juxtaposition Cabernet Sauvignon, Napa Valley
PREP TIME: 20 Minutes COOKING TIME: 3 Hours TOTAL TIME: 3 Hours 20 Minutes
INGREDIENTS
- 1 Rack Pork baby back ribs
- ½ Cup GC Napa Valley Meat Rub
- 2 Tbsp. GC Napa Valley Cabernet Finishing Sea Salt
- 1 Sprig of rosemary
TO PREPARE
- Using a charcoal grill, place charcoal on one side of your grill and light it. Once charcoal turns white your coals are ready. (If using a gas grill only ignite half of grill to reduce direct heat)
- Remove the membrane from the rib side by taking a small knife and pry up membrane then pull down the length of the ribs. This is an important step for tender ribs.
- Mix Meat Rub and Cabernet Finishing Sea Salt together in a small mixing bowl, then generously rub seasoning into ribs until evenly coated. (For best flavor season the night before)
- Line your grill rack with a double layer of foil, place ribs on the opposite side of coals (indirect heat cooking) and cook for 3 hours. Make sure your grill has enough coals to fully cook your ribs and not hot to overcook. (If using a gas grill place on side without direct heat
TO SERVE
Slice ribs and stack them up tall finished with a light drizzle of Buttery Extra Virgin Olive Oil, add a sprig of rosemary for a playful presentation.
SHOPPING LIST
- 1 Rack Pork baby back ribs
- 1 Sprig of rosemary - fresh