Perfect Pairings : Terras de Paul, Tinto, 2006, Ribatejo, Portugal, 444586

Portuguese Baby Back Ribs

3-5 pounds baby back ribs
2 cups apple cider vinegar
2 cups Portugese red wine
4 cloves of garlic, whole
1 medium sweet onion, minced
1/8 teaspoon each of the following spices (or to taste), mixed together
dill
paprika
corriander
cayenne pepper
piri piri or red pepper
parsley
salt
pepper

Preheat over to 400 degrees. Start up the grill.

1. Place the baby back ribs in a deep baking dish.

2. Pour the apple cider vinegar, and the white wine over the ribs and add the garlic, and onion.

3. Sprinkle the spices over the ribs and into the liquid.

4. Cover with aluminum foil and seal. Place in the preheated oven for 35 minutes. Remove from the oven and take off the foil. Take care of the steam when removing the foil.

5. Transfer the ribs to the grill, (keep the juices) and slowly cook until completely done. Cover with your favorite sauce. Or better yet, reduce the liquid from the pan and add tomato (or bbq) sauce and pour over the ribs.







					Portuguese Baby Back Ribs 3-5 pounds baby back ribs 2 cups apple cider vinegar 2 cups Portugese red wine 4 cloves of garlic, whole 1 medium sweet onion, minced 1/8 teaspoon each of the following spices (or to taste), mixed together dill paprika corriander cayenne pepper piri piri or red pepper parsley salt pepper Preheat over to 400 degrees. Start up the grill. 1. Place the baby back ribs in a deep baking dish. 2. Pour the apple cider vinegar, and the white wine over the ribs and add the garlic, and onion. 3. Sprinkle the spices over the ribs and into the liquid. 4. Cover with aluminum foil and seal. Place in the preheated oven for 35 minutes. Remove from the oven and take off the foil. Take care of the steam when removing the foil. 5. Transfer the ribs to the grill, (keep the juices) and slowly cook until completely done. Cover with your favorite sauce. Or better yet, reduce the liquid from the pan and add tomato (or bbq) sauce and pour over the ribs.



	Terras de Paul • 2006 • Tinto • 444586 Grape: Castelao, Cabernet Sauvignon, Alicante Bouschet, Syrah appearance - bright, clear color : deep red aroma - intense flavors (smell + taste) sweetness - medium dry acidity - defined oak - burnt sugar fruit - boysenberries earth - cedar • clove body - medium-full tannins - moderate alcohol - 13% serving notes - decant, allow to breathe for 30 minutes before serving.				• Castelao is a dark-skinned grape that is widely planted all over southern Portugal. • Alicante Bouschet is a cross between Grenache and Petit Bouschet. It was first cultivated in 1866. It is popular in the Languedoc region of France. • Because the Alicante grape is so fleshy and juicy, it was popular in the United States during Prohibition. The grapes produced a lot of liquid and they were shipped from California to New York, sold and secretly made into poor quality wine. • It is widely grown in Portugal to add tannins, color and fruitiness to red blends.