Slow Merlot Ribs EntréePork “This recipe is inspired by a meal I recently shared with friends at Russell’s in Vail, CO. I was enjoying their wonderful Filet with a glass of AVV Merlot when one of my companions declared that the ribs he was having went perfectly with the AVV Merlot. After much sampling, everyone agreed that it was the perfect pairing. We hope you enjoy it as well” -AVV’s Western Regional Sales Manager Stewart Vandenberg. 2 racks of baby back ribs Heavy aluminum foil Dry Rub—either use your favorite rub or combine: 8 Tablespoons Brown Sugar 3 Tablespoons Salt, 1 Tablespoon Onion powder 1 teaspoon Cayenne, 1 teaspoon Paprika, 1 teaspoon Old Bay Seasoning, Braising Liquid: 1 cup AVV Merlot 2 Tablespoons Wine Vinegar 2 Tablespoons Worchestershire Sauce 1 Tablespoon honey 2 cloves of garlic—chopped fine Place the ribs on heavy duty aluminum foil, shiny side down. Coat each side of the ribs with a generous portion of dry rub. Pat it in. Pull the sides of the foil up and fold together to seal. Roll each end of foil up to seal. Let the packets rest in the refrigerator for at least one hour. It’s better if you give it four hours or even better, overnight. Preheat your oven to 250 while you make the braising sauce. In a small saucepan combine the braising sauce ingredients—heat until warm and stir to combine. Place the packet of ribs on a baking sheet, roll open one end of each of the packets and pour in half the liquid into each. Bake for 2 1/2 to 3 hours while you enjoy a glass or two of AVV Merlot. Pour the braising liquid from each packet into a medium sauce pan. Bring it to a boil and reduce by half or until it is a thick glaze. Brush the glaze on the ribs and either place them under the broiler or on a BBQ grill to just carmelize the sauce. Enjoy with good company, and of course….