FOOD & WINE PAIRING: GRILLED TUSCAN FARMHOUSE RIBS

When Dan Kessler told us that Pinot Noir wines grown at Kessler-Haak vineyard can easily stand up to grilled pork ribs, we were interested and inspired to test the theory! 

Food & Wine Pairing: Grilled Tuscan Farmhouse Ribs

SAMsARA Wine Pairing with Kessler-Haak Vineyard Pinot Noir
When Dan Kessler told us that Pinot Noir wines grown at Kessler-Haak vineyard can easily stand up to grilled pork ribs, we were interested and inspired to test the theory!  Did our longtime favorite Grilled Tuscan Farmhouse Ribs recipe finally meet its match?

Grilled Tuscan Farmhouse Ribs with SAMsARA Pinot Noir from Kessler-Haak VineyardINGREDIENTS

1 slab of St. Louis cut pork ribs
St. Louis-style ribs are the meatier ribs cut from the belly of the animal after the belly is removed.  St. Louis-style ribs are flatter than baby back ribs, which makes them easier to brown.  There is a lot of bone but also a higher amount of fat, making them very flavorful.
1 cup red wine vinegar
1/2 cup balsamic vinegar
8 large cloves garlic, finely chopped
2 tablespoon kosher salt
1 teaspoon ground black pepper
3 tablespoons Dijon-style mustard
3 tablespoons dried oregano
1 cup olive oil

HOW TO PREPARE IT

Step 1
Make Tuscan marinade by combining vinegars, oil, mustard, salt, pepper, garlic, and oregano. Whisk or shake vigorously for full integration.

Step 2
Cut the slab of ribs in half and put halves in a 1 gallon ziploc style bag. Pour the marinade into the bag, coat all sides, and put them in the fridge for 3-6 hours. Flip the bag periodically.

Step 3
Grill the ribs LOW and SLOW with indirect heat (not over a lit burner) at about 225°F. If you want to add some hickory chips in a smoker box, or other such smoke infuser, it will add a bit of that rustic, smokey flavor.

Step 4
Every 30 minutes or so mop the meaty side of ribs with the marinade until it runs out. Grill the rack 4.5 to 5 hours Do not mop during the last 30 minutes to prevent contamination with microbes transferred from the meat to the marinade.  Don’t rush!  Low heat for long duration will gently break down the connective tissues and render out excess fat until the meat is simply it is dripping off bone.  Good things come to those who wait!

Step 5
Slice and serve. We chose to serve with grilled heirloom carrots and roasted cauliflower. 

THE PAIRING

Bottle of SAMsARA Pinot Noir from Kessler-Haak Vineyard withGrilled Tuscan Farmhouse RibsWow, Dan Kessler was spot on!  Our 2014 and 2015 Kessler-Haak Pinot Noirs were the perfect pairing for this pork ribs recipe. These smooth, subtle yet texturally complex wines are a bullseye match for this rich, full flavored Tuscan rib recipe!

We are down to our last few cases of both vintages and offering a special, limited time offer: 10% off on case purchases (12 bottles) and only $10 Flat Rate Shipping, now until September 27. Make sure to order your bottles now before we sell out!

ORDER 2014 PINOT NOIR 3 bottles max
ORDER 2015 PINOT NOIR 9 bottles max