{"id":17326,"date":"2020-09-23T15:45:39","date_gmt":"2020-09-23T20:45:39","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=17326"},"modified":"2020-09-23T15:45:41","modified_gmt":"2020-09-23T20:45:41","slug":"country-style-spareribs-with-red-wine-recipe","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2020\/09\/23\/country-style-spareribs-with-red-wine-recipe\/","title":{"rendered":"Country Style Spareribs with Red Wine Recipe"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"alignright\"><img loading=\"lazy\" decoding=\"async\" width=\"228\" height=\"288\" src=\"http:\/\/winetrailtraveler.com\/blog\/wp-content\/uploads\/2020\/09\/061614e-copy-1.jpg\" alt=\"\" class=\"wp-image-17330\"\/><figcaption>Choose a dry red wine for Country Style Pork Spareribs<\/figcaption><\/figure><\/div>\n\n\n\n<p>If you have plenty of time this recipe for Country Style Pork Spareribs from SCHUG Winery is one to be sure to try. The recipe calls for 1\/2 cup of a dry red wine and the suggested wine to pair with this entree is SCHUG Cabernet Sauvignon. The recipe starts with grilling the spareribs and then using a slow cooker. I suggest reading the entire recipe before beginning.<\/p>\n\n\n\n<p>Cheers and Happy Cooking!<br> Kathy<\/p>\n\n\n\n<p><strong>Country Style Pork Spareribs with Herbed Balsamic Glaze and Fresh Tomato Relish<\/strong><br>Pair with SCHUG Cabernet Sauvignon<\/p>\n\n\n\n<p><strong>Ingredients: <br><em>Spareribs<\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>6 country style pork spareribs about 5-6 lbs total<\/li><li>Salt and pepper<\/li><\/ul>\n\n\n\n<p><strong><em>Glaze<\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 T olive oil<\/li><li>1 T butter<\/li><li>1 c onion cut into very thin 1-inch slices<\/li><li>2 T brown sugar<\/li><li>Salt large pinch<\/li><li>\u00bd c dry red wine<\/li><li>\u00bd c balsamic vinegar<\/li><li>2 T rosemary fresh, very finely chopped<\/li><li>2 T thyme fresh, very finely chopped<\/li><li>1 T black pepper freshly ground<\/li><\/ul>\n\n\n\n<p><strong><em>Relish<\/em><\/strong><\/p>\n\n\n\n<p><strong>Directions:<\/strong><\/p>\n\n\n\n<p><strong> <\/strong>1. Prepare Grill: Several hours before spareribs are to be served, turn grill  on to medium-high heat, or prepare charcoal grill to medium-high heat.<\/p>\n\n\n\n<p> 2. Grill spareribs: Place spareribs on a sheet pan covered with two layers of foil.  Generously salt and pepper them. Grill spareribs until very nicely browned on all  sides, taking care to not let them break apart. It is not important for the meat to  fully cook them, just to get them nice and browned\/marked. Remove foil used for  raw spareribs and put the grilled ones on the clean foil.<br> <br>3. Continue cooking spareribs in a slow cooker: After grilling, place the spareribs  into a slow cooker and fill with enough water to just cover them. Add a generous  spoonful of salt to the water. Turn slow cooker to its \u201cLow\u201d setting and simmer  pork for about 3 hours or until the meat is completely tender. Set aside one cup  of pork broth, then carefully remove meat to a rack on a sheet pan covered with  foil. Allow meat to drip dry for a few minutes. Brush glaze on all sides of spareribs  and let dry for a couple minutes then brush them again. Do this several times  until the ribs are a deep rich brown color.* Place the spareribs into a preheated  350 F oven, bake for about 30 minutes or until heated through.<\/p>\n\n\n\n<p>\t4. Make Glaze: Prepare glaze while meat simmers. Heat the butter in a small \t\t\tsaucepan over medium heat. Add the garlic and stir and cook for a minute or two. \tAdd the onion slices and stir and cook several minutes or until they are \t\t\t\ttranslucent and soft. Reduce heat to medium-low and add the sugar. Cook \t\t\tonions until they are a deeper shade of brown, 6 or 7 minutes or so. Add the salt, \tred wine, and vinegar. Simmer glaze for several minutes or until it has reduced \t\t\tand thickened a little. Remove from heat, add herbs and pepper, then set aside \t\t\tuntil spareribs are tender.<\/p>\n\n\n\n<p> 5. Make relish once spareribs have been glazed and are in the oven: Heat a  small sauce pan over medium heat. Add the olive oil and, when it is hot, add the  minced garlic. Stir and cook the garlic for a minute or just until it is golden. Add  pork broth and the rest of the glaze. Increase heat to high, then reduce to a  simmer once sauce boils. Reduce liquid until it is fairly thick, allow to cool slightly,  then add the tomatoes and herbs.<br><br> 6. Serve recipe: Place each of the six hot spare ribs onto a serving plate  and  ladle a generous spoonful of the Tomato Relish over the top of each one. Add  side dishes of choice to the plates and serve immediately. Makes 6 servings.<\/p>\n\n\n\n<p><em>Notes<\/em><br>*At this point the spareribs can be put into a container, sealed and refrigerated for up to two days. Continue the recipe with reheating the spareribs.<\/p>\n\n\n\n<p>Recipe provided by <a href=\"https:\/\/schugwinery.com\">SCHUG Winery<\/a> in California.<\/p>\n<script type=\"text\/javascript\" class=\"owbutton\" src=\"http:\/\/www.onlywire.com\/button\" title=\"Country Style Spareribs with Red Wine Recipe\" url=\"http:\/\/winetrailtraveler.com\/blog\/?p=17326\"><\/script>","protected":false},"excerpt":{"rendered":"<p>Try this recipe for Country Style Spareribs that pairs with SCHUG Winery&#8217;s Cabernet Sauvignon.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[155],"tags":[1207,583,69,4167],"class_list":["post-17326","post","type-post","status-publish","format-standard","hentry","category-wine-and-food","tag-entrees","tag-recipe","tag-recipes","tag-spareribs"],"_links":{"self":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/17326","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/comments?post=17326"}],"version-history":[{"count":4,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/17326\/revisions"}],"predecessor-version":[{"id":17332,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/17326\/revisions\/17332"}],"wp:attachment":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/media?parent=17326"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/categories?post=17326"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/tags?post=17326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}