Barbecued Beef Ribs with Sweet Barbecue Sauce • St. Francis Winery & Vineyards

Ingredients

• Pair with Cabernet Sauvignon
• Combine the first 9 ingredients in a heavy bottomed saucepan; bring to boil.
• Reduce heat to low and simmer until thick, stirring occasionally, about 30 minutes.
• Remove the sauce from the heat and refrigerate. The sauce can be made 1 week ahead of time. If the sauce is too thick, it may be thinned later with the braising liquid from the ribs.
• Place ribs in a heavy large braising pot. Add celery, onion, carrots, bay leaves, peppercorns, and salt.
• Add enough water to cover ribs and bring to a boil. Reduce heat to medium and simmer until meat is tender, about 1 hour.
• Using tongs, carefully remove rib racks from the pot; cool slightly. Cut between bones into individual ribs.
• Cover and refrigerate. The ribs can be made 1 day ahead of time.
• Preheat grill to medium heat. Place the ribs on the grill to warm and brush with the barbecue sauce.
• Cook ribs, turning and basting until hot and grill marks begin to form. Ribs should be nicely glazed with the sauce. Serve immediately.