EASY BAR-B-QUE RIBS WITH WINE 31 JUL 2022

 

First, select a large rack of ribs, Stew Leonards – East Meadow has a fine selection.  Second, pick an excellent Bar-B-Que sauce; Jim Beam Maple Bourbon (Fig 01) is a fine one, for example.  Next, into a vacuum seal Sous Vide bag, add the ribs cut in half, a bottle of Bar-B-Que sauce, and an extra-large shot of good Bourbon, then seal the bag with minimal air inside.  Next, toss the bag of Ribs into a Sous Vide water bath at 167 F for about 4 hours (Fig 02).  While waiting for the ribs to slow-cook, open a good bottle of wine.  A Wölffer Estate 2010 Umbra is a fine well aged Merlot.  The Umbra 2010 is a hardy Merlot with a very light touch of Cabernet Sauvignon, a delicate nose, rich fruit, and smooth tannins.  Enjoy with friends while the ribs cook.  After about 4 hours, remove the ribs, drain the juices into a small sauce, and simmer over low heat to thicken.  While the sauce is reducing, char the ribs on an outdoor Bar-B-Que over an Infrared Searing Station for about one minute per side.  Plate the ribs with the reduced sauce, cold salads, and of course, the Wölffer Estate 2010 Umbra, then enjoy (Fig 04). 

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FIG 01 - JIM BEAM BAR B QUE SAUCE 31 JULY 2022

               FIG 02 - WATER BATH COOKING 31 JULY 2022

FIG 03 - WOLFFER ESTATE 2010 UMBRA 31 JULY 2022

FIG 04 - RIBS READY FOR GRILL 31 JULY 2022