Palmer Estate Plum-Glazed Pork Ribs

Paired with Balletto Vineyards 2016 18 Barrel Estate Grown Estate Bottled Pinot Noir (Sonoma Coast)

  • 2 pork spare ribs, brined see recipe below
  • potato salad see recipe below
  • glazed turnips see recipe below
  • plum gastrique see recipe below
  • plum BBQ sauce see recipe below

  • 1 tbsp butter
  • 8 sprigs thyme
  • 1/4 cup garlic cloves, smashed
  1. Heat oven to 250 F.
  2. Remove the pork spare ribs from the brine. Using paper towels, pat dry the pork chops.
  3. Line a rimmed baking sheet in tin foil with enough overhang to form a closed pouch before baking. Use 2 to 3 sheets if necessary.
  4. Massage ribs in olive oil on all sides.
  5. Rub in dry rub on all sides.
  6. Add the garlic, butter, and thyme.
  7. Make a tin foil teepee by bringing up sides, making folds and opposite turns, so that the foil is securely closed on all sides to retain heat and moisture.
  8. Bake for four hours until spare ribs are tender. NOTE: Be very careful when removing pan from oven and opening tin foil as a lot of fat will have collected inside the bottom of the bag making it scalding hot.
  9. Brush plum BBQ sauce on ribs and put under the broiler, 4-5 minutes each side, until ribs are caramelized.
  10. Place the potato salad and glazed turnips in the middle of your platter. Cut the spare ribs into individual ribs and place them on top of the potato salad and turnips.
  11. Drizzle the gastrique over the ribs.

Brined Pork Spare Rib

  • 2 pork spare ribs
  • 2 quart water
  • 1/2 cup coriander seeds
  • 1/4 cup fennel seed
  • 1/2 cup kosher salt
  • 1/2 cup granulated sugar
  • 3 sprigs thyme, fresh
  • 1/2 cup onion, rough chopped
  • 1/2 cup celery, rough chopped
  • 1/2 cup carrots, peeled, rough chopped
  • 1/4 cup garlic cloves, smashed
  1. In a medium sauce pot add water, salt, sugar, coriander seed, fennel seed, thyme, garlic, onion, celery, and carrots.
  2. Place the pot on high heat until the liquid reaches a boil. When it reaches a boil, remove it from the heat.
  3. Set aside until the brine is cooled to room temperature.
  4. Place the pork chops in a high-sided container.
  5. Pour the brine over the pork spare ribs, ensuring they are fully covered with brine.

Dry Rub

  • 1/4 cup brown sugar
  • 2 tsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1 tsp dry mustard
  • 1/2 tsp garlic powder
  • 1/4 tsp ground pepper
  1. Mix all ingredients together well

Plum BBQ Sauce

  • 2 cups plums, chopped
  • 1 cup onions, minced
  • 1 tbsp garlic, minced
  • 1/4 tsp chili powder
  • 3 cups water
  • 1/4 cup apple cider vinegar
  • 2 tbsp hot sauce
  • 1 tbsp molasses
  • 1 cup brown sugar
  • 1/4 cup worcestershire sauce
  • 1 tsp kosher salt
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper, ground
  • 1 tsp paprika
  • 1 tbsp olive oil
  1. In a medium-sized sauce pot on medium heat, add the olive oil, onions, and garlic. Sweat the onions and garlic until they start to soften and become translucent.
  2. Add all remaining ingredients.
  3. Bring to a boil, then reduce heat and simmer on low until plums are soft. About 20 minutes.
  4. Use immersion blender and blend until smooth. If you don’t have an immersion blender let the sauce cool and purée in a high-speed blender.