Appetizer & First Course, Meat
CSM Smoked Paprika-Glazed Baby Back Ribs
Served with Spanish Ratatouille
1 slab pork baby back ribs, cut in half (makes them easier to handle)
8 garlic cloves, minced
1 cup CSM Cold Creek Syrah
1 cup chicken stock
2 Tbs smoked paprika
3 Tbs sherry vinegar
2 Tbs brown sugar
1 Tbs kosher salt
2 tsp freshly ground black pepper
Spanish Ratatouille, recipe follows
Place ribs in two 1 gallon ziplock bags. Combine the remaining ingredients, divide between the two bags. Seal the bags pressing out the excess air. Marinate in the refrigerator over night, turning occasionally.
Preheat oven to 300°.
Place ribs and marinade in a roasting pan, cover with foil, and roast for 1 ½ to 2 hours, or until tender. Remove from oven.
Transfer ribs to a platter, strain remaining liquid into a sauce pot and return ribs to the roasting pan. Let the liquid set for a few minutes then ladle off and discard the fat. Place pot of liquid over medium heat; cook until reduced and thickened.
Brush sauce over ribs and bake for 10 minutes. Remove from the oven and brush with more sauce. Let cool. Cut into individual ribs, drizzle with remaining sauce and serve with Spanish Ratatouille.
Note: Ribs can be done up to two days in advance.
1 onion, diced
4 cloves garlic, minced
2 oz Olive oil
1 red pepper, ¼ inch dice
1 yellow pepper, ¼ inch dice
1 Tbs smoked paprika
1 tsp Piment d’Espelette ( a dried ground pepper from the Basque region of Spain) or 1/8 tsp cayenne pepper
3 medium zucchinis, ½ inch dice
1 eggplant, ¾ inch dice
1 oz sherry vinegar
Juice from 1 orange, zest the orange before you juice it, save the zest
1 28-oz can diced tomatoes
½ cup water
1 Tbs tomato paste
½ c currants
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
¼ cup parsley, chopped
1 tsp orange zest
Salt and pepper, to taste
In a large pot over medium-high heat, sauté onions and garlic in the olive oil until onions begin to soften. Add peppers and sauté for 5 minutes. Add paprika and the Piment d’Espelette; stir for 1 minute. Add zucchini; cook for 5 minutes, stirring often. Add eggplant; sauté for 3 minutes, stirring every 15 to 30 seconds. Add sherry vinegar and orange juice; cook for 1 minute. Stir in tomatoes, water, tomato paste and currants. Reduce heat to medium and simmer for 15 minutes, stirring often. Add rosemary and thyme; cook for another 15 minutes.
Remove from heat and stir in parsley and orange zest, and season with salt and pepper.