Pull that grill out because we have the perfect food and wine pairing for you tonight: Grilled Spicy Citrus Ribs with Mulderbosch Rosé……yes please!
A staple to grilling and the American summer season, spareribs are a variety of pork or beef ribs that are eaten in various cuisines all around the world. Taken from the belly side of the rib cage, they are cooked either on a barbecue or open fire and are usually prepared with a dry rub or a sauce. Soaked in a brine of herbs, spice and citrus juices, these ribs are going to be so packed with juices and flavor you won’t want to put them down. Plus, it has a sweet bourbon glaze to balance out the tartness of the brine.
– Edible Rhody has more great rib recipes for all your grilling desires this summer.
– For spareribs from around the world head on over at Serious Eats.
Situated in the Western Cape, Mulderbosch is one of South Africa’s top wine producing estates. Ever since the first vintage in 1994, they have endeavored to represent innovation, flair and excellence. Weighing each farming action against its impact to the vine’s environment, Mulderbosh continues to push the frontiers of winemaking and viticulture.
Crucial to their style of rosé, this 100% Cabernet Sauvignon wine is bottled early to preserve its inherent freshness. Filling the nose with aromas of blood-orange, cherry, black currant and hints of sandalwood, the palate balances nicely with the juicy fruit of cherry and watermelon. Expect a racy acidity and a persistent zesty finish.
Just like the concepts of sweet & salty, spicy & juicy also go hand in hand, which is exactly what these Spicy Citrus Ribs and Rosé accomplish. Let us know what your taste buds think! Last summer we also paired Mulderbosch Rose with Peach Barbecue Ribs.
Grilled Spicy Citrus Ribs
Prep time: 3-6 hours
Cooking time: 1 hour
Spicy Citrus Brine
1 1/4 cups fresh orange juice
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup water
2 tablespoons Kosher salt
1 teaspoon dried thyme
1 tablespoon crushed red pepper flakes
2 racks of spareribs (about 4 lbs)
2 1/2 cups spicy citrus brine
Oil for grill
1 cup spicy bourbon syrup
Spicy Bourbon Glaze
1 cup bourbon
1/2 cup brown sugar
1/2 teaspoon crushed red pepper flakes
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons butter
Method of Preparation
1. Prepare the brine by combining the juices and water in a measuring cup. You should have 2 1/2 cups of liquid, if not add enough water to reach the amount, if you have too much then discard the excess.
2. Place the liquid in a medium sized bowl and add the remaining ingredients. Stir until the salt in completely dissolved.
3. Prepare the ribs by either removing the thin membrane that lines the concave side of each rib rack or not. By removing it however it will make it easier for the brine to penetrate the meat and easier to cut when cooked. To remove the membrane, loosen it slightly with a knife and then grip it and pull away from the meat.
4. Once you have removed the membrane, cut the ribs in half and place them in a plastic ziploc bag. Add the brine to the bag and seal it. Make sure to squeeze the excess air out. Massage the brine into the ribs and place in a bowl, in the fridge for 3-6 hours.
5. While the meat is marinating prepare the bourbon glaze by heating the bourbon, sugar, salt, pepper and pepper flakes. Whisk in the butter until melted and set aside. This glaze can be refrigerated for up to 2 weeks.
6. When it comes to preparing the grill, set it up for indirect heat. This means that if you are using a gas grill heat it to 300-325 with the middle burners turned off for a 3 or 4 burner grill. For a 2 burner grill leave one of them off. For a charcoal grill use 3-4 lbs of briquets pushed to one side and place an aluminum disposable pan underneath where the ribs will be to catch the drippings and keep your grill clean.
7. Once marinated, remove the ribs from the bag and pat them dry with a paper towel. Brush the grates with olive oil and place the ribs on the side of the grill away from the heat source. Cover the grill. If using a gas grill, lower the burner to maintain the 300-325 temp, for a charcoal grill cover it so the air vent is over the ribs and adjusted to reduced air flow.
8. After 20-25 minutes, flip over the ribs. After another 15-20 minutes, check the ribs for doneness by using a meat thermometer. They are ready at 155 F, but you want to start applying the glaze when they are about 145 F.
9. Brush the ribs with the glaze, turning & basting them until the syrup has all been used up. When a thermometer stuck into the thickest part of the ribs reads 155 F, remove them from the grill and serve with a glass of the Mulderbosch Rosé. This recipe is modified from here.
By Kimberly Vroegindewey