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Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070

408-867-7116

questions@cgv.com

 

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22645 Garrod Rd
Saratoga, CA, 95070

(408) 867-7116

Enjoy wines where the grapes are grown in the Santa Cruz Mountains above Saratoga and overlooking San Francisco Bay and Silicon Valley.

Recipes

Filtering by Tag: Ribs

Winter’s Baked Baby Backs

Bill Cooper

  • 1 rack baby back ribs, trimmed

  • 5 Tbsp. (packed) brown sugar

  • 1 1⁄2 tsp. chili powder

  • 1 tsp. garlic powder

  • 1⁄2 tsp. onion powder

  • 1⁄2 tsp. crushed red pepper

  • 1⁄2 tsp. kosher salt

  • dash cayenne pepper

  • fresh ground black pepper

  • red wine vinegar

  • your favorite BBQ sauce

Combine all dry ingredients; reserve 1-2 Tbsp. for serving. Sprinkle red wine vinegar on ribs; coat both sides with dry rub. Wrap tightly in plastic; place in Ziploc to refrigerate 8-24 hours. Preheat oven to 350 degrees. Remove ribs from plastic. Wrap tightly with heavy foil. Bake on a cookie sheet 1 hour. Open foil (avoiding steam); add 3⁄4 cup BBQ sauce. Reseal; bake 45-60 minutes more. Sprinkle with reserved rub and serve with BBQ sauce to pass.

Accompany with Cooper-Garrod Syrah

Greg’s Ribs with a Rub

Bill Cooper

Serves 2-3 per Slab

  • Pork spare ribs

  • (One slab for every 2-3 people)

  • Red wine vinegar

  • Lawry’s seasoned salt

  • Chili powder

  • Ground sage

  • Ground cumin

Optional:

  • Garlic powder

  • Chipotle powder

Ask for a St. Louis cut on the ribs (rectangular). The night before, trim away excess fat and remove the membrane from the underside of the ribs. Rub red wine vinegar into the meat. Stir together about half Lawry’s seasoned salt and half chili powder with some sage and cumin to taste; adding garlic powder or chipotle powder is optional. Rub the mixture into the ribs; cover with plastic wrap and chill overnight. Allow about 4 hours grill time at 250 ̊ to 300 ̊ for covered, indirect cooking, adding just a few pieces of soaked hickory (or wine barrel wood) to the hot coals. You can stack the ribs on the grill; just rotate their position in the stack every 45 minutes to an hour when you turn them. Remove from heat and let stand about 15 minutes before cutting apart to serve.

Accompany with Cooper-Garrod Syrah