Most people are unaware that the central coast has its own style of barbecue called Santa Maria-style barbecue. That is why my mother made barbecue ribs at least once a week. In fact, I would want her ribs for my last meal. I wanted to update her recipe by making ribs in a slow cooker so you can enjoy them even without an outdoor grill and by adding Sculpterra Mourvèdre wine to the barbecue sauce. The Mourvèdre pairs perfectly with this recipe because it has notes of smoke and cedar, so even just by using a slow cooker you still get a grill flavor. Sculpterra Mourvèdre also has bold undertones of berry flavors that pairs with the sweetness of the barbecue sauce and the tenderness of the ribs. Enjoy!

Mourvèdre Braised BBQ Ribs

 

Ingredients

• 3 pounds pork spareribs
• 1 Tbsp of grill seasoning ( I like F. McLintocks Tri-Tip Seasoning Santa Maria Style)
• 1-3/4 cups sliced onions
• 1/2 cup Sculpterra Mourvèdre wine
• 1 bottle (18 ounces) barbecue sauce

 

Directions

Place ribs, meat side up, on a broiling pan. Sprinkle with grill seasoning. Broil 6 inches from the heat for 15-20 minutes or until browned. Cool; cut into serving-size pieces. Mix barbecue sauce and wine together. Place onion in a 5-qt. slow cooker; top with ribs. Pour barbecue wine sauce over all. Cover and cook on high for 1 hour; reduce heat to low and cook 3-4 hours or until ribs are tender.

Enjoy!

Faith Frankel