Food Network UK

Shiraz Smoked Baby Back Ribs

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  • These pork ribs have been marinated in red wine and Cajun spice, then grilled.
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Ingredients

  • 1 Napoleon® Smoker Wood Chips (cherry or apple) soaked in water for 2 hours
  • 1 Napoleon® Smoker Tube
  • Aluminum Foil
  • 4 racks Pork Baby Back Ribs (1½ - 2 lbs each)
  • 750ml Shiraz wine
  • 250ml water
  • 125ml sugar
  • 60ml salt
  • 125ml Napoleon® Creole Cajun Spice

  • For the Shiraz Glazing Sauce:

  • 30ml Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 1 medium onion finely Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 4 cloves garlic, minced
  • 250ml Napoleon® Fire Roasted Garlic Sauce
  • 125ml Shiraz wine
  • 125ml honey
  • 60ml grape jam
  • Cayenne pepper, to taste
  • Salt and coarsely ground black pepper, to taste

Use imperial measurements

Method

How to make Shiraz Smoked Baby Back Ribs

Using a sharp knife, score the membrane on the backside of the ribs in a diamond or criss-cross pattern.

Combine the Shiraz, water, sugar and salt. Stir to dissolve sugar and salt, and then pour over the ribs. Cover and marinate for a minimum of 4 hours.

Preheat one side of the grill to low (110°C).

Remove the ribs from the marinade, reserving the marinade for basting. Rub ribs with Napoleon® Creole Cajun Spice, and place the ribs into a roasting pan.

Place the soaked Napoleon® Smoker Wood Chips in the smoker tube over the preheated side of the grill.

Place the ribs over the unlit side of the grill (indirect heat) and close the lid. Baste with the reserved marinade every hour and carefully refill the Napoleon® Smoker Tube with fresh, soaked Napoleon® Smoker Wood Chips several times for maximum smoke flavour. Smoke ribs for 3-4 hours, until ribs are a deep pink smoke colour. Remove ribs from grill and wrap individually in 2 sheets of aluminum foil each. Return ribs to grill and cook in foil for an additional 1½ to 2 hours, or until ribs are tender and bones will wiggle a little when pulled.

Remove ribs from grill and allow to cool slightly in the foil.

Meanwhile, while ribs are smoking, prepare the Shiraz Glazing Sauce. In a medium saucepan over medium heat, melt Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and sauté onion and garlic for 2 to 3 minutes. Add Napoleon® Fire Roasted Garlic Sauce, Shiraz, honey and grape jelly and bring to a boil.

Reduce heat to low and simmer for 10 to 15 minutes, stirring occasionally. Season to taste with cayenne pepper, salt, and coarsely ground black pepper. Remove from heat, set aside and allow to cool.

Turn both sides of grill up to medium-high heat.

Spray ribs lightly with non-stick cooking spray and place onto preheated grill. Grill smoked ribs for 10 to 12 minutes per side basting liberally with glazing sauce throughout cooking. Remove from grill and allow to cool slightly. Cut ribs between every third rib bone and serve immediately.

Note:

Inactive prep time: 4 hours

Smoking time: 6 hours

Copyright Napoleon’s Everyday Gourmet Plank Grilling by Ted Reader (Key Porter Books Ltd 2009) ISBN 978-1-55470-150-6 £34.99 Hardback. 124 recipes each fully illustrated.