I dig ribs; all kinds of ribs from beef ribs all the way down to lamb ribs. This Father’s Day is also the first day of summer, and what a great way to celebrate by grilling up a platter or succulent ribs! Nothing says Father’s Day better than firing up the grill and tossing some ribs onto it. This recipe for Grilled St. Louis Ribs with Gochujang Raspberry BBQ Sauce is a definite Dad pleaser; especially when you pair them with a fine bottle of Francis Ford Coppola Malbec from the Diamond Collection. My opinion and this is completely personal, grilled ribs and Malbec are a marriage made in heaven, and you are going to love the two together.
We are big fans of Malbec and tend to enjoy it often during the summer months as it pairs nicely with grilled foods from these spicy ribs to olive oil and herbed veggies. The Diamond Collection Malbec from the Francis Ford Coppola Winery was a very pleasant glass of wine to enjoy on a hot summer night as it is not too heavy. An interesting tidbit upon learning about this wine was that Malbec originally came from France, and all this time I was thinking it was Argentina. Malbec falls between a Cabernet and Merlot; not as bold as a cab and not as floral as a Merlot can be. Subtle and easy on the palate. This particular wine is smooth, with hints of stone fruit, subtle spice, and sweet vanilla. As well, there are hints of earthy minerals which pairs great with the smokiness of grilled foods.
Let’s talk ribs, and more importantly this Gochujang Raspberry BBQ Sauce. I like a BBQ sauce that is full of flavor and not over sugary, which I find is the case with most prepared sauces. Instead of using a large amount of sugar, which is important to get that nice crisped outside on your grilled meat, I substitute most of the sugar with fresh summer fruit. This recipe screamed for ripe summer raspberries to be paired with the Malbec. Slightly tart berries and the spicy chili paste were outstanding together, and once grilled even better. We were enjoying it so much that we would take a bite followed by a sip of wine; perfection with each bite.
I decided to use St. Louis pork ribs for this recipe instead of pairing the wine with beef, which is typical of how most folks would lean. I am a firm believer that anything can pair with wine or red wine as long as it is prepared to do so. The tartness of the raspberries and the spiciness of the Gochujang not only works perfectly with the Malbec but also pork. To prepare the ribs before grilling, I precook them. This step makes them ultra moist. I do not boil my ribs before grilling, and, to be honest, the thought of ribs being boiled to death kind of freaks me out. Instead, I steam them in a low heat oven for a couple hours, which leaves a moist, meat falling off the bone rib; rather succulent. Just before serving, I slather the ribs with BBQ sauce and grill them long enough to form a slight crust and charred goodness on the outside.
Ribs are definitely the way to go when saying thank you to dear old Dad for all that he has done for you in your lifetime; don’t you agree? After all, he didn’t end up chasing away that love of yours with a gun, even though he threatened to do so very often.
Happy Father’s Day to all the Dads out there! Happy Summer to everyone!
Thank you for joining us at the Chez Us table; we love having you here.
Have you made this recipe? Please share what recipes you are enjoying from our site with us – we’d love to see them. You can use the hashtag #chezuseats and then we can pull a chair up to your virtual table!
Grilled St. Louis Ribs with Gochujang Raspberry BBQ Sauce
2 cups ketchup
6 ounces red raspberries
1/4 cup water
3 tablespoons brown sugar
3 teaspoons gochujang fermented chile paste (I like Mother In Law’s brand)
3 tablespoons rice vinegar
4 pounds st. louis pork ribs
Preheat the oven to 275.
Cut the ribs into individual ribs, and season with salt and pepper.
Place on a baking sheet that has a lip all the way around it. Pour in 3/4 cup of water, and tent foil over the top.
Place in the oven, and steam for 2 hours.
While the ribs are steaming make the sauce
Place the raspberries and water into a food processor and blend until smooth.
Place the raspberry puree along with the ketchup, brown sugar and gochujang into a medium saucepan. Stir until combined.
Simmer over very low heat for 10 minutes
Stir in the vinegar and continue simmering for 5 minutes.
Remove from the heat and set aside to cool while the ribs continue steaming. The longer the sauce sits the more robust the flavor. (be sure to save some of the sauce for serving the ribs with).
Preheat your grill according to the directions to 350.
Place the ribs on the grill and slather with some sauce. Grill for 3 – 5 minutes until lightly charred.
Flip the ribs slather with more sauce and grill for another 5 minutes.
disclaimer: This post is brought to you in collaboration with Francis Ford Coppola Winery, for which we are being compensated for the work done with them. All content, photos, and opinions are of our own and were not influenced by other parties. Thank you for supporting sponsors that allow us to create new and exciting content like this for Chez Us.