By SCOTT CHERRY Restaurant Critic on Feb 20, 2009, at 2:01 PM Updated on 2/20 at 2:01 PM
TABLE TALK
Canebrake resort, located four miles east of Wagoner off Oklahoma 51, has scheduled a crab boil and wine tasting 6-9 p.m. ...
Chef-proprietor Justin Thompson has scheduled a benefit opening 6-10 p.m. Thursday for his new Tavolo Italian Bistro, 427 ...
Hope Egan, owner of Hope’s Table catering, said Thursday she plans to open a new restaurant called Tallgrass in downtown ...
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I had an occasion to mention Grgich Hills Estate winery in a recent story. The following is a recipe from Grgich Hills that I plan to try soon myself because it features barbecued pork spare ribs cooked mostly in the oven, which suits me just fine until the weather warms up. The winery, of course, suggests pairing the ribs with some Grgich Hills Estate cabernet sauvigon.
ESPRESSO BARBECUED PORK SPARE RIBS
2 two-pound slabs of baby back pork spare ribs
2 tablespoons olive oil
1 teaspoon chili flakes
1 onion, minced
1 cup ketchup
2 tablespoons minced garlic
2 tablespoons soy sauce
1/4 cup dark brown sugar
1/4 cup red wine vinegar
1/4 cup red wine
2 tablespoons instant espresso
1/4 cup water, or as needed
Preheat oven to 325 degrees.
To make sauce, heat olive oil over a medium-high flame in a heavy bottomed 4-quart sauce pot. Add chili flakes to the oil and cook a few minutes, taking care not to burn the flakes. Add minced onion and cook until onion is soft, about 2 minutes. Add ketchup, minced garlic, soy sauce, brown sugar, red wine vinegar, red wine, instant espresso and water, and simmer for about 20 minutes. Add more water if the sauce becomes too thick to spread.
Place the ribs in a large pan and spoon the espresso barbecue sauce on all sides. Cover with foil and bake about 1 1/2 to 2 hours, or until the meat is tender. Place the ribs on a medium-high grill a few minutes to caramelize.
Serves 6 to 8.
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