Pork Ribs with Citrus Ginger Rub

“The brown sugar, citrus and ginger, along with a little char when finishing the ribs on the grill, add a touch of summer to the Syrah.”
– Tim Gleadall, AVV Culinary Director & Chef

– Serves 4 –

1 full rack of pork ribs
1 cup dark brown sugar
½ cup kosher salt
3 Tbsp. ground ginger
2 Tbsp. ground black pepper
½ tsp. cayenne pepper
Zest of 4 large oranges

Method of Preparation:
Preheat oven to 225˚.

In a small bowl, combine all rub ingredients, then coat ribs liberally with the rub.

Wrap ribs tightly in plastic wrap, leaving no room for leakage, then double wrap in heavy duty foil. (This may sound unusual to put plastic wrap in the oven but the foil protects it from getting too hot.) Place the ribs on a roasting rack, then place the rack on top of a rimmed sheet pan, and cook in oven for 2 ½ hours.

Remove ribs and cool to room temperature. Ribs can be held for up to three days in the refrigerator. When ready, unwrap ribs and bring to desired temperature on the grill at the lowest setting, basting with your favorite sauce.