All American BBQ Ribs



  • 1/4 cup brown sugar
  • 2 tablespoons chili powder
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 racks baby back ribs
  • 1 cup low-sodium chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 bottle of your favorite barbecue sauce


Step 1: Cut ribs into even portions. Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Brush the top with barbecue sauce and wrap each rib portion in foil creating individual packets. Place on baking tray(s) and refrigerate overnight.

Step 2: Preheat the oven to 300 degrees F. Bake ribs wrapped tightly in foil at 300 degrees F for 2 ½ hours.

Step 3: Preheat an outdoor grill to medium high. Remove the ribs from the foil and put on the grill and cook about 5 minutes on each side, basting with additional barbecue sauce until it caramelizes. Serve hot.



TASTING NOTES:  This rich, dark, dense wine presents as dark purple-red in the glass.
The bold, jammy, ripeness of the Zinfandel is well balanced with the blue-black notes of the
Petite Sirah. On the nose, you are greeted with the essence of blackberry pie, black cherry,
graphite and a hint of herbaceousness. On the palate, this wine is inky and thick while
maintaining brightness and balance. Notes of marionberry, bramble and a hint of black
pepper coat your mouth in an assertive and rich way.