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Syrah Pairings

Goff Family Baby Back Ribs


     2 racks pork baby back ribs (about 4 1/4 - 5 lbs)
     Olive oil
    5-spice rub
  • 1/4 cup packed brown sugar
  • 1/4 cup paprika
  • 1 tbsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
    1 bottle BBQ sauce of choice
     2 bottles of your favorite beer (one for the recipe, one for the grillmaster!)
  • Preheat oven to 350°
  • Remove membrane from ribs
  • Rub ribs with olive oil
  • Pat all over with 5-spice rub
  • Wrap ribs in heavy-duty foil, sealing the edges well
  • Place the ribs on a cookie sheet and bake for 1 hour
  • Heat up the charcoals on your grill and add a little mesquite
  • Remove ribs from the oven and take off the foil
  • Rub BBQ sauce/beer mixture on both sides of the ribs and place on the grill for 5 minutes on the meaty side & 3 minutes on the bone side to get a little black char (a little is wonderful, but not too much).
  • Leave a cool portion on the grill to move the ribs when they flare-up, then back to the heat for the perfect char.
  • Remove ribs from the grill and baste each side again with your BBQ & beer mixture.
  • Cut individual ribs, leaving about 1/2 inch of meat on either side of the bone.
  • Serve with warm BBQ sauce on the side.
  • ...and of course, enjoy with Amavi Cellars 2017 Syrah. Cheers!


Serves 4-6
    1/4 cup olive oil, plus more as needed
    1 ½ cups small diced yellow onion
    1 teaspoon minced garlic
    2 cups medium diced eggplant, skin on**
    ½ teaspoon fresh thyme leaves
    1 cup diced green bell peppers
    1 cup diced green bell peppers
    1 cup diced zucchini squash
    1 cup diced yellow squash
    1  ½ cups peeled, seeded and chopped tomatoes
    1 tablespoon thinly sliced fresh basil leaves
    1 tablespoon chopped fresh parsley leaves
    **if you do not care for eggplant, increase zucchini and squash accordingly adding thyme with        
    these during cooking

  • Set a large 12-inch saute pan over medium heat and add olive oil. Once hot, add onion and garlic to the pan
  • Stir occasionally until wilted and lightly caramelized, about 5 to 7 minutes
  • Add eggplant and thyme and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes
  • Add green and red peppers, zucchini and squash and cook for an additional 5 minutes
  • Add tomatoes, basil, parsley and salt and pepper to taste, cook for a final 5 minutes
  • Stir well to blend and serve either hot or at room temperature