Serves 4

I like pairing Novelty Hill Stillwater Creek Vineyard Malbec with something a bit smoky. I have chosen pork ribs, however, this would go great with beef or lamb as well. These ribs are rubbed with a quick cure to impart a bit of spice and sweetness. Chef Seth

  • 1 rack of St. Louis style ribs
  • 2 tsp. ground cinnamon
  • Zest of 1 lemon
  • 3 cloves of garlic
  • 2 Tb Kosher salt
  • 1 ½ Tb brown sugar
  • 1 Tb chili powder
  • ½ tsp. black pepper
  • 1 Tb fresh thyme leaves
  • ¼ tsp. cumin

Directions: Preheat oven to 300° F. Mix all dry ingredients together. Rub ribs on both sides and let rest for a minimum of 4 hours, preferably overnight. Rinse the ribs off after resting and leave to dry for 30 minutes. Season with a little salt and pepper. Brush ribs with your favorite olive oil and wrap in aluminum foil with garlic cloves. Slow roast at 300° F for 2-2 ½ hours.

Preheat grill.  When ribs are tender, let rest for 10 minutes, and then place on the grill.

Glaze ribs with your favorite barbecue sauce.

Recipes from winery Executive Chef Seth Fernald

Serve with Novelty Hill Stillwater Creek Vineyard Malbec

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