If you're paying any attention to this blog, you can tell by now that we've got a small wine reserve. We use an app called CellarTracker to record our 'cellar' wines. We buy 'value' wines, that is bottles costing less than $20 and a few now and then that cost a little more. With some guidance from other wine lovers, CellarTracker helps us know when wines are nearing their maturity and should be consumed. So for tonight we chose Wente's 2005 Charles Wetmore Cabernet Sauvignon to pair for our dinner.
I even bought a Wente Vineyards cookbook when we visited their winery and looked there first for pairing ideas. There wasn't really any suggestions besides grilled steak, which would be good, but ordinary. Then I googled pairing suggestions for a cab and one choice among many that sounded good to us at the moment was pork spare ribs. John picked the sides.... sweet potato fries and coleslaw.
Ribs cooked in the oven are easier, but probably not considered authentic. The 'best' recipe I found involved hours on the grill, and soaking wood chips for smoking, turning and watching.. It rained most all day and I'm not a grill master ... good enough reason for me to go indoors.
The recipe I chose was from Bon Appetit and had a simple dry rub, the ribs were baked at 350 degrees for 2 hours, then left to cool. You can finish them on the grill, but I used a hot oven instead. I had a leftover bourbon BBQ sauce in the freezer that we finished off. The oven baked sweet potato fries were good, but not crisp like the fried variety. Need to work on that.