I made ribs the other night. I must say, this is the second time I’ve made them and I wasn’t to successful the first. This time I slow cooked them for over two hours in foil with a nice rub on them. The the 45 minutes I direct grilled them and applied the bbq sauce. They came out fantastic!
I paired the ribs with a 2007 Hudson Chatham Baco Noir Reserve from Casscles Vineyards. What a pairing!
We opened the wine about an hour into the cooking. The wine had a faded red color with alcohol on the nose at first. We poured the wine into our new decanter and decided to wait. ( I broke the old one a month ago washing it)
As the wine decanted, it did open up and the alcohol dissipate. There became a slight earthy taste to the wine along with some spice , dark fruit and plum.