Baby Back Ribs with Tepusquet Syrah BBQ Sauce

Pairs with: Tepusquet Syrah


  • 2 racks pork baby back ribs
  • Sea salt
  • Freshly ground
  • black pepper

Tepusquet Syrah Bbq Sauce

  • 1 Tbsp. olive oil
  • ½ cup onion, diced fine
  • 4 cloves garlic, diced fine
  • 3 plum tomatoes, peeled, seeded, and chopped
  • 1 can tomato paste
  • 1 cup Cambria Tepusquet Syrah, reduced to ½ cup
  • 2 Tbsp. molasses
  • 1 Tbsp. honey
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. sea salt
  • 1 Tbsp. freshly ground pepper
  • 1 tsp. ground cumin
  • ¼ tsp. garam masala
  • 1 tsp. chili powder
  • 1 tsp. grated fresh ginger
  • dash cayenne

Instructions for Ribs:

  1. Preheat oven to 325
  2. Cut each rack of ribs in half and season liberally with salt and pepper on both sides. On a sheet pan lined with aluminum foil, stack the ribs in an overlapping pile. Roast in the oven for about 2 hours, moving the bottom layer of ribs to the top every 30 minutes, until they are tender and almost falling off the bone.
  3. One half hour before serving, transfer ribs to a preheated grill. Brush ribs with Syrah Sauce (see below) and close lid. Turn and brush the ribs with more sauce every 10 minutes until caramelized, but don’t let them char.

Instructions for Sauce:

Heat olive oil in a deep skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add the garlic and stir for about 3 minutes. Add the tomatoes and cook over medium-low heat for 5 minutes, stirring occasionally and breaking up the tomatoes as they cook. Add tomato paste and cook for 5 minutes more. Add remaining ingredients, and simmer over low heat for 20 minutes.

Transfer to a bowl and puree with an emersion blender (or transfer to a regular blender) until smooth. If sauce is too thick, thin with more Syrah. Taste and adjust seasonings