Baby Back Ribs

These baby back ribs, seasoned with a pepper-salt and spiced coffee rub, find their perfect match in the PlumpJack Syrah. The wine’s smoky, meaty aromas and hints of red cherry, rhubarb, and dried herbs beautifully complement the rich flavors of the ribs. A sip of black fruit, cocoa, nutmeg, and pepper on the palate elevates every bite—this is a pairing made for flavor lovers!
Pair with: 2022 PlumpJack Syrah, Napa Valley
Serves 2–4

Ingredients

  • Kosher salt (2 parts)
  • Ground black pepper (2 parts)
  • Garlic powder (1 part)
  • ¼ cup finely ground coffee
  • ¼ cup brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika
  • 1 tbsp chili powder
  • 1 tsp kosher salt
  • ½ tsp cayenne pepper (optional)
  • 1 rack of baby back ribs
  • Your favorite BBQ sauce

Directions

  1. Combine Kosher salt, black pepper, and garlic powder to create the SPG spice blend. Store leftovers for future use.
  2. Mix all coffee rub ingredients in a bowl until fully blended.
  3. Prepare ribs by removing the membrane from the underside and trimming excess fat.
  4. Generously coat the ribs with SPG spice blend. Dry brine for 1–8 hours, refrigerating for longer durations. Remove from the fridge 1 hour before cooking.
  5. Coat the ribs evenly with coffee rub. Preheat the grill to 275°F (135°C).
  6. Grill ribs meat side up for 2 hours and 15 minutes. Spritz with water if they appear dry.
  7. Wrap ribs tightly in aluminum foil with a splash of water. Grill for an additional 1 hour and 30 minutes.
  8. Unwrap ribs and coat with barbecue sauce. Grill for 15 minutes until the sauce caramelizes.
  9. Slice and serve with your favorite sides.