La Cantera Reserva and Ribs with a Temparanillo Glaze and the Weekly Menu #WinePW

Baby Back Ribs with a Spanish-inspired rub, glazed with a mixture of honey, chili sauce, and Temparanillo Wine that I opened to pair with dinner.

We are celebrating Spanish Wine Pairings for Summer with our Wine Pairing Weekend group.

David of Cooking Chat is hosting our event this month and invited us to join him in sharing Spanish Wine Pairings for Summer.  You can see his invitation post here.

I had a bottle of La Cantera Reserva in my wine fridge and decided to pair it with some ribs that we were having.  I was going to use a sherry glaze on the ribs but decided to substitute the Tempranillo blend instead.

The recipe we use for our ribs is adapted from Traeger's 321 Rib recipe.  I usually use our homemade rib rub and BBQ Sauce, but for today's recipe I wanted more Spanish flavors.

This is kind of a foolproof recipe for tender, melt-in-your-mouth ribs.  You can use your favorite rub and/or sauce, but do follow the 321 method if using a smoker or this recipe if using a grill.  

The wine is fruity and full-bodied.  It was sent in my WSJ wine subscription and shows a price of $20.  I used some for my glaze, enjoyed a glass before dinner, and also with dinner.  It was a nice pairing and a perfect summer meal.

Here are the topics that the  Wine Pairing Weekend group will be covering on our Spanish Wine Pairings for Summer theme:

• Culinary Cam will be sharing "An Iberian Peninsula Pairing: Bife à Portuguesa + Bodegas Shaya Habis Verdejo Old Vines 2019"
• Wendy from A Day in the Life on the Farm is pairing "La Cantera Reserva and Ribs with a Tempranillo Glaze"
• David from Cooking Chat is sharing "Grilled Paprika Pork Chops with Spanish Wine Pairings".

Check out the articles and follow the conversation on social media with the hashtag #winePW!

We are having a shower to celebrate the upcoming arrival of a new grandson today. Our daughter is from China, and our son-in-law is from France, so we are blending cultures with a menu of Dim Sum and French Pastries.  It should be a wonderful time.

Thursday evening we are attending the Happy Together concert with a group of friends and stopping for Shields Pizza beforehand.  I am sharing our Weekly Menu, underneath which you will find the Rib Recipe.

Saturday-Baby Shower

Sunday Supper

Grilled Zucchini Carbonara

Meatless Monday

Grilled Veggie Quesadillas

Tuesday

Sloppy Joes

Deli Salads

Wednesday

BBQ Chicken

Campfire Potatoes

Thursday

Out for Pizza before Concert

Fish Friday

Salmon in Foil Packets

Entrees, Ribs, Pork, Grilling, Smoked, Glazed

Entrees, Pork

Spanish

Yield: 4 servings

Author: Wendy Klik

Smoked Ribs with a Tempranillo Glaze

Baby Back Ribs with a Spanish-inspired rub, glazed with a mixture of honey, chili sauce, and Temparanillo Wine.

Prep time: 10 MinCook time: 6 H & 15 MTotal time: 6 H & 25 M

Ingredients

• 2 racks baby back ribs
• 1/4 c. smoked paprika
• salt and pepper, to taste
• 1 T. garlic powder
• 1/2 t. crushed red pepper
• 1/2 T. cumin
• 1/2 T. ground coriander
• 1/2 T. dried oregano
• 1 c. of apple juice
• 1/2 c. honey
• 1/3 c. Tempranillo wine
• 1 T. chili sauce
• dash of bitters

Instructions

1. Heat your smoker to 180*. Combine the paprika, salt, pepper, garlic powder, crushed red pepper, cumin, coriander, and oregano in a small bowl. Rub over both sides of the rib racks.
2. Place the ribs, bone side down, onto the rack of the smoker, close the lid, and let smoke for 3 hours.
3. Place each rack of ribs onto a heavy-duty sheet of aluminum foil, fold the foil around the ribs, pour half ot the juice onto each, and seal the foil. Return the ribs to the smoker, increase the heat to 225* and cook for 2 hours.
4. Remove the ribs from the foil and place back onto the rack, bone side down, close the smoker, and cook for one more hour.
5. Meanwhile, place the honey, wine, chili sauce, and bitters into a saucepan over medium-high heat. Bring to a boil and cook until reduced by half. Set aside. After the last hour of cooking, open the smoker and glaze the ribs; turn the meat side down and cook until the glaze is set. Glaze the bone side of the ribs, flip over, and cook until ribs are richly lacquered.

Nutrition Facts

Calories

848

Fat (grams)

48 g

Sat. Fat (grams)

17 g

Carbs (grams)

50 g

Fiber (grams)

4 g

Net carbs

46 g

Sugar (grams)

42 g

Protein (grams)

56 g

Sodium (milligrams)

362 mg

Cholesterol (grams)

196 mg

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