Bargetto Winery

Recipes & Pairings

Baby Back Ribs with Sticky Soy Sauce

by Greg Flores

Tender baby back ribs are simmered until succulent, then coated in a rich, sticky sauce made with Bargetto Cabernet Sauvignon, barbecue sauce, soy sauce, brown sugar, jalapeño, and fresh ginger. Sweet, savory, tangy, and gently spicy, the glaze clings to the ribs for an irresistible finish. Serve with potato salad and pickles for a crowd-pleasing meal or party spread.

Fact Sheet
Prep Time
10 minutes
Cook Time
30 minutes
Servings
4
Difficulty
Easy
Cook With
SCM Reserve Cabernet Sauvignon

The Santa Cruz Mountains Reserve Cabernet Sauvignon opens with aromas of blackberry, currant, and plum. A blend of three Santa Cruz Mountain vineyards, this wine is full of complexity and nuance. Dark fruit flavors are met with sweet oak and notes of tobacco and leather.

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Ingredients

For Ribs

  • 2 lb. baby back ribs
  • 1 cup distilled vinegar
  • 2 quart water

For Sauce

  • 1/4 cup bbq sauce
  • 1/4 cup soy sauce
  • 1/8 cup BARGETTO Cabernet Sauvignon
  • 1/2 tsp. jalapeno, chopped
  • 1/2 tsp. fresh ginger, peeled and chopped
  • 1/2 cup brown sugar

Directions

For Ribs

  1. Combine water and vinegar in large pot and bring to a boil.
  2. Cut ribs into 4 equal portions. Add to boiling water for 25 minutes.
  3. Remove ribs from water and rest at room temperature.

For Sauce

  1. Combine all ingredients in blender.
  2. Put sauce in pot and bring to boil.
  3. Add ribs and cover for 5 minutes.
  4. Remove ribs from sauce and plate.
  5. Serve with potato salad and pickles.

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