Food & Wine: Fall Off the Bone Baby Back Ribs - Gary Farrell Vineyards & Winery
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Food & Wine: Fall Off the Bone Baby Back Ribs

Baby Back Ribs 1-2 racks (but the more the merrier!)

Difficulty: Medium
Measurements: Imperial (US)

Pre-cook the ribs in a 300 degree oven. Add enough liquid to the cover the base of your roasting pan – water, Worcestershire sauce & soy sauce is what I use, but you can also just use broth if you want. Tightly cover and cook for 60-90 minutes, gently steaming the ribs. Save any remaining liquid for basting on the grill later.


Wrap the ribs tightly in tin foil and cool for 30-45 minutes. Once cool season both sides with the dry rub of your choice. I like heat and sweet, so mine is a combination of chili powders, brown sugar, salt, garlic & onion powders and cracked black pepper. These are dry rubbed ribs so that you and your guests can add the sauce of your choice when served (my favorite BBQ sauce recipe is below).


Grill the ribs over medium heat to render any remaining fat and get a nice char on the meat, 20-30 minutes. Baste with any remaining liquid from the roasting pan.

Grab plenty of napkins and serve immediately.


Alabama White BBQ Sauce

  • 2 cups mayonnaise
  • ½ cup apple cider vinegar
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon horseradish
  • 2 cloves fresh garlic, minced
  • 2 teaspoons spicy or whole grain mustard
  • 2 teaspoons ground black pepper
  • 1 teaspoon salt

Combine all ingredients – whisk it, blend it, whatever you find easiest.

Customize this sauce to your preference… Want more spice? Kick it up with extra horseradish or a dash of cayenne. Too thick? Thin it out with more vinegar for a bite or just some broth. Too bland? Add more salt; salt is a flavor enhancer and will bring out all of the other flavors in the sauce.

Once you have it where you want it, chill at least 30 minutes before serving.

Credit: Alyson White, DTC Manager

Russian River Valley Vineyards

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