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Barbecue recipe
Published: 2/20/2009 2:01 PM
Last Modified: 2/20/2009 2:01 PM

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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Tulsa World restaurant critic Scott Cherry is in his second tour of duty with the Tulsa World. He was a sports writer during his first stop, covering college football and basketball. Since returning to the World in 1992, he has been the food writer and now restaurant critic and wine columnist.

Cherry Picks, the Tulsa World restaurant guide, is where you can best see all of his reviews, formatted for your phone, tablet or desktop computer. Check it out at tulsaworld.com/cherrypicks.

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