Perfect Pairings: Ravenswood, Vintner's Blend Zinfandel, 2008, California, 4357773

Blueberry Glazed Ribs

1 1/2 teaspoons each of garlic powder, onion powder and black pepper
Kosher salt
4 meaty racks of baby back ribs (about 2 1/2 pounds each), membranes removed
4 tablespoons unsalted butter
2 sage sprigs
8 thyme sprigs
1 medium onion, minced
2 large garlic cloves, minced
1/2 cup red wine vinegar
2 cups blueberry syrup
1 teaspoon hot sauce

1. Preheat the oven to 375° and position shelves in the upper and lower thirds. In a bowl, combine the garlic powder, onion powder, pepper and 1 1/2 tablespoons of salt. Set the ribs on 2 rimmed baking sheets and rub with the spices. Cover with foil and roast for 1 hour and 30 minutes, until tender, switching the pans halfway through. Pour off the liquid in the pans.

2. Meanwhile, in a large saucepan, melt the butter. Tie the sage and thyme sprigs together with kitchen string. Add the onion, garlic and herb bundle to the saucepan and cook over moderate heat until the onion is softened, 8 minutes. Add the vinegar and bring to a boil. Add the blueberry syrup and hot sauce and simmer over moderately low heat until reduced to 1 1/2 cups, 10 minutes. Discard the herb bundle.

3. Preheat the broiler. Working with one sheet of ribs at a time, brush the underside of each rack with some glaze and broil until browned. Flip the ribs and repeat on the other side. Transfer the baking sheet to the bottom shelf of the oven. Repeat with the remaining ribs. Transfer the ribs to a work surface and slice between the bones. Mound the ribs on a platter. Pass the remaining glaze at the table.







					Blueberry Glazed Ribs 1 1/2 teaspoons each of garlic powder, onion powder and black pepper Kosher salt 4 meaty racks of baby back ribs (about 2 1/2 pounds each), membranes removed 4 tablespoons unsalted butter 2 sage sprigs 8 thyme sprigs 1 medium onion, minced 2 large garlic cloves, minced 1/2 cup red wine vinegar 2 cups blueberry syrup 1 teaspoon hot sauce 1. Preheat the oven to 375° and position shelves in the upper and lower thirds. In a bowl, combine the garlic powder, onion powder, pepper and 1 1/2 tablespoons of salt. Set the ribs on 2 rimmed baking sheets and rub with the spices. Cover with foil and roast for 1 hour and 30 minutes, until tender, switching the pans halfway through. Pour off the liquid in the pans. 2. Meanwhile, in a large saucepan, melt the butter. Tie the sage and thyme sprigs together with kitchen string. Add the onion, garlic and herb bundle to the saucepan and cook over moderate heat until the onion is softened, 8 minutes. Add the vinegar and bring to a boil. Add the blueberry syrup and hot sauce and simmer over moderately low heat until reduced to 1 1/2 cups, 10 minutes. Discard the herb bundle. 3. Preheat the broiler. Working with one sheet of ribs at a time, brush the underside of each rack with some glaze and broil until browned. Flip the ribs and repeat on the other side. Transfer the baking sheet to the bottom shelf of the oven. Repeat with the remaining ribs. Transfer the ribs to a work surface and slice between the bones. Mound the ribs on a platter. Pass the remaining glaze at the table.



	Ravenswood • Vintner's Blend Zinfandel • 2008 • California • 4367773 Grape: Zinfandel appearance - bright, clear color : deep purple aroma - strong flavors (smell + taste) sweetness - off-dry acidity - round oak - burnt wood fruit - blueberries earth - black pepper body - full tannins - soft alcohol - 13.5% serving notes - decant and allow to breathe for one hour before serving.				• California Zinfandels can be huge. But even so, they should be drunk relatively young, within 5 years of their vintage. After that their characteristic fruit flavors begin to soften. According to a Wine Spectator tasting of 37 Zinfandels ranging in age from 7 to 10 years old, these wines didn't unfold and evolve. They were still lovely and perfectly drinkable but they had not developed a more complex character like a Bordeaux or a Burgundy. They simply held their own.