Zinfandel and Barbecue for Memorial DayA rib recipe from New York's Blue Smoke
restaurant, plus nine great Zinfandels to pour alongsideLaurie WooleverPosted: Friday, May
15, 2009Memorial Day marks, in many parts of the United States, the start of outdoor
grilling season, and the long holiday weekend affords you the time to do some proper
barbecuing. Kenny Callaghan, executive chef and partner at New York's Blue Smoke,
provided this flavorful recipe for baby back ribs that are seasoned with a savory spice
rub, then started in the oven and finished on the grill. We've also included an
excellent barbecue sauce recipe. And because barbecue and Zinfandel have a natural
affinity, we've put together a selection of 9 recently rated Zinfandels to pour at
the pincic table.BABY BACK RIBS
Rib recipe by chef Kenny Callaghan of Blue Smoke; sauce recipe adapted from Steven
Raichlen's How to Grill (Workman 2001).For the rub:
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon Spanish paprika
• 1/2 teaspoon granulated onion
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon kosher salt
• 1 teaspoon granulated garlic
• 1 teaspoon ancho chile powder
• 1 teaspoon chile powder
• 1 teaspoon ground cumin
• 1 teaspoon celery salt
• 2 teaspoons sugar
• 1 teaspoon dark brown sugarFor the meat:
• 2 full racks baby back ribs, skin removedFor the barbecue sauce: (you may also use your
favorite recipe or prepared sauce):
• 2 cups ketchup
• 1/4 cup cider vinegar
• 1/4 cup Worcestershire sauce
• 1/4 cup firmly packed brown sugar
• 2 tablespoons molasses
• 2 tablespoons Dijon mustard
• 1 1/2 tablespoons Tabasco
• 1 tablespoon chili powder
• 2 teaspoons liquid smoke
• 1/2 teaspoon freshly ground black pepper1. In a large bowl, combine all the rub
ingredients and mix well. Place both racks of ribs on a cutting board or wood slab. Gently
massage the rub mixture into the ribs, making sure to coat well. Cover and refrigerate for
12 to 24 hours.2. Pre-heat oven to 300°. Place ribs on baking sheet in pre-heated oven.
Ribs should cook for two hours, or until tender.3. While the pork cooks, make the barbecue
sauce. Combine the ketchup, vinegar, Worcestershire sauce, sugar, molasses, mustard,
Tabasco, chili powder, liquid smoke and black pepper in a nonreactive saucepan. Bring to a
boil over medium-high heat. Reduce heat to medium and simmer 10 to 15 minutes or until
sauce is dark, thick and rich. Adjust sweetness, sourness and hot pepper to taste.4. Heat
your outdoor grill to high heat. In a small saucepan, warm the barbecue sauce over low
heat. Remove the ribs from the oven and transfer to the grill. Cook for 5 minutes,
then turn and cook for an additional 5 minutes. Brush the warmed barbecue sauce over the
meat and cook the ribs for 2 minutes more on each side. Remove from the grill and let sit
5 minutes.5. Using a sharp knife, cut ribs in between bones. Serve immediately. For
saucier ribs, apply a second coat of warmed sauce just before serving. Serves 6 to
8.ZINFANDELS FOR MEMORIAL DAYORIN SWIFT The Prisoner Napa Valley 2007 Score: 92 |
$35Offers both style and structure, with lively aromas of black raspberry, cracked pepper
and mocha that lead to plush, layered flavors of wild berry, fresh sage and licorice. Ripe
tannins sneak in on the finish. Zinfandel, Cabernet Sauvignon, Syrah, Petite Sirah,
Charbono and Grenache. Drink now through 2014. 39,000 cases made. —T.F.SEGHESIO Zinfandel
Sonoma County Old Vine 2006 Score: 92 | $36This is what great Zinfandel is all about. Ripe
but balanced with lively acidity, jammy but concentrated and well-structured. Offers
fresh wild berry, raspberry, vanilla and cracked pepper notes, but with layers of
intriguing sage, lively mineral and smoke accents. Drink now through 2014. 8,600 cases
made. —T.F.RIDGE Geyserville Sonoma County 2006 Score: 90 | $35Just like the tasty Sonoma
field-style blends of yore, with distinct toasty dill and berry cobbler aromas and zesty
raspberry, cracked pepper and earthy sage flavors that end with slightly rustic tannins.
Zinfandel, Carignane, Petite Sirah and Mataro. Drink now through 2015. 12,000 cases
made. —T.F.MURPHY-GOODE Zinfandel Sonoma County Liar's Dice 2006 Score: 89 | $21A
vibrant and jammy wine, with lively raspberry and pepper aromas and soft, supple black
cherry and toasty vanilla flavors. Drink now through 2013. 11,000 cases made. —T.F.RIDGE
Three Valleys Sonoma County 2006 Score: 89 | $22A ripe bruiser, yet with an underlying
sense of structure and finesse. Shows aromas of blueberry pie and toasty dill, with
concentrated plum, licorice and smoky pepper flavors that are wrapped in muscular
tannins. Zinfandel, Petite Sirah, Carignane and Grenache. Best from 2010 through 2015.
26,000 cases made. —T.F.RAVENSWOOD Zinfandel Napa Valley Old Vine 2006 Score: 88 |
$18Offers smoky plum aromas and stout, deep blueberry, sage and licorice flavors that
finish with burly tannins. Best from 2010 through 2014. 22,000 cases made. —T.F.BEAULIEU
VINEYARD Zinfandel Napa Valley 2006 Score: 87 | $13Appealing smoky wild berry aromas lead
to dense huckleberry, white pepper and herb notes that build toward big but ripe tannins.
Drink now through 2012. 7,000 cases made. —T.F.ARTEZIN Zinfandel Mendocino County
2007 Score: 86 | $18Distinctive aromas of fresh basil, thyme and plum lead to modest but
spicy blackberry and herb flavors. Drink now through 2013. 15,000 cases made. —T.F.NAPA
CELLARS Zinfandel Napa Valley 2005 Score: 86 | $22Briary but appealing for its smoky
plum aromas and boysenberry, roasted sage and loam flavors. Drink now through 2012. 5,200
cases made. —T.F.