great pork rib recipe to pair with the 2006 olson ogden unti syrah

A good friend from my days in technology is an amateur chef.  Amateur in that he does not cook for a living but nothing amateur about his abilities in the kitchen.  I have enjoyed his preparations over the years several times, each time marveling at his creations and secretly wishing I had the imagination to come up with something similar.  Several years ago I was fortunate enough to try pork spare ribs with his BBQ rub.  I asked for and got the recipe so I could make them at home which I have done many times.  I made them again this past week and really hit the mark this time.  It is hard to say what made them so good this time but here are my thoughts....starting with high quality tender, meaty ribs; cooking it long enough at a low enough temperature (sometimes I am in a rush I am told); and pairing it with the right wine. Turns out the "right wine" was the 2006 Olson Ogden Unti Vineyard Syrah.  It was the perfect match.  It's bright acidity, firm tannins and full mouthfeel were a good counterbalance to the sweet and spicy rub of the ribs.  The combination really sung!  Below is the recipe (reprinted with Chef Randy Dean's permission, I might add!) if you would like to give it a try.  Let me know how it works for you.  Do you have a favorite recipe you like to pair with an Olson Ogden wine?  Please share it. - by John

Randy’s BBQ Rub

Makes enough rub for two racks of babyback ribs.

Preheat oven to 275 degrees.

Quantity	Measure	Ingredient	Preparation
6	TBL	Light brown sugar	Firmly packed
1	TBL	Crushed red pepper flakes	(add more for spicy)
1	TBL	Paprika
1	TBL	Garlic powder
1	TBL	Fennel seeds
1	TBL	Powdered ginger
2	TSP	Onion powder
2	TSP	Coarse salt (e.g. kosher)
2	TSP	Ground cumin
1	TSP	Ground cinnamon
1	TSP	Black pepper	Freshly cracked
1	TSP	Dry mustard

Combine all ingredients in a bowl.  

Rub mixture lightly over bone side of both racks. Place racks bone side down on a baking sheet.  Rub remaining mixture heavily over meat side of ribs. Press rub into meat trying to get as much of the rub to stay on top of the meat as possible.  Bake at 275 degrees for approximately 3 – 3.5 hours (don’t rush them).  Remove from oven.  Cover ribs with foil and rest for 10 minutes.  Cut and serve.

Notes:  

• •    Buy the best quality ribs you can find.  

• •    This rub is also really good for beef ribs, steaks, rack of lamb, leg of lamb, and even lightly used on fish such as halibut or salmon.