Barbecued Beef Back Ribs with Spicy-Sweet Zinfandel Glaze

1 teaspoon ground coriander
1/2 teaspoon dry mustard
1 teaspoon ground allspice
1/8 teaspoon freshly ground black pepper
1 tablespoon kosher salt
5 pounds beef back ribs
1 cup Bonterra Zinfandel, divided
1/2 cup water
1/4 cup apple cider vinegar
2 tablespoons tamari
2 tablespoons ketchup
1 tablespoon brown sugar

Preheat oven to 300.

Mix together coriander, dry mustard, allspice, pepper and salt in a small bowl. Place ribs in a roasting pan and rub the spice mix all over the meaty parts. Pour ½ cup Zinfandel and ½ cup water into the pan. Cover tightly with foil and roast for 2-1/2 to 3 hours, until the meat comes away from the bones with a fork.

While ribs are cooking, bring the remaining ½ cup wine, vinegar, tamari, ketchup and brown sugar to a boil in a small saucepan. Reduce heat to medium and simmer for 5 minutes, until slightly thickened.

When ribs are done, preheat grill to medium high for indirect heat. Remove ribs to a cutting board and cut into individual ribs. Brush each with glaze and grill meat side up for 15 minutes, brushing with glaze twice more.

Serve with Saucy Summer Pinto Beans and Bonterra Zinfandel.

Serves 4

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