Ingredients for Sauce (makes about 2 cups of sauce)
1 Tablespoon of Ty Caton’s Organic Virgin Coconut Oil
¼ of White or Yellow Onion
2 Cloves of Garlic
6oz. Can Tomato Paste
¾ Cup 2014 Estate Ty’s Red or 2014 Estate Winemaker’s Cuvee Cabernet Sauvignon
3 Tablespoons Ty Caton’s Barrel Aged Balsamic Vinegar
1 Tablespoon Worcestershire Sauce
1/3 Cup Dark Brown Sugar
½ Teaspoon Salt
1 Tablespoon Chili Powder
1 Teaspoon Ty Caton’s Champagne Shallot Mustard
Begin by preparing the ribs. The first step is to remove the membrane. This is done by sliding a knife under the membrane and gently pulling it away from the bones. If you want to add a rub of some sort to the ribs, this is the time to do it. If you are choosing to add a rub, prepare the meat, cover with foil and let sit for about an hour. You can also choose to just season the meat with a little salt and pepper.
The next step is to make the sauce. Puree the onion and garlic using a food processor, or if you prefer your sauce a little more chunky, finely dice the ingredients instead. Be careful how much onion you add, a little onion goes a long way.
Stir in all the other ingredients and bring the sauce to a boil. Reduce the heat and allow the sauce to simmer, uncovered for around 15-20 minutes.
The best way to cook the ribs is over an indirect heat on a charcoal grill. This is where the meat is placed to the side of the coals and heat instead of directly over it. If space does not allow, you can bank the coals around the edge, leaving the center of the grill as your cooking space. If possible, you can also use two disposable aluminum pans filled with water to help retain moisture whilst cooking. Place them under the meat and above the coals.
Use a meat thermometer to check the ribs progress regularly but expect it to take around 2 hours for the ribs to be ready. A good investment is a probe that you can leave in the meat and see the temperature gauge without having to lift the lid. Not lifting the lid ensures that the temperature is able to remain constant which considerably improves your cooking time and quality. Some of the probes available even have a second unit that you can take with you that displays the temperature so you can head inside and have that glass of wine without worrying about your grill! The last step is to add the sauce. Coat the ribs around 30 minutes or so before they are ready, which is once they reach around 180-195 degrees. This is when the collagens and fats melt which will make the meat juicy and tender.
Serve with a glass of Ty’s Red or Winemaker’s Cuvee Cabernet Sauvignon and enjoy!