Elderton Wines collaborating with Relish the Barossa

Friday of the June long weekend is the day we always host our Ribs & Red long lunch in the barrel hall here at Elderton - sharing great food and wine and having a fun afternoon in the barrel hall!

If you would like to hold your own Ribs & Red Day at home we've teamed up with local producer Relish the Barossa to share a great BBQ pork ribs recipe - match it at home with our Ode to Lorraine.

BBQ Pork Ribs with Coffee Chilli Rub

Serves 3 to 4

Ingredients

• 2 racks of American style Pork Ribs (approx 2kg)
• 1 bottle Relish the Barossa BBQ Smokehouse Sauce
• 4 Tbsp Relish the Barossa Coffee Chilli Rub

Method

1. Preheat Kettle BBQ for indirect cooking (or middle shelf of your home oven) at 150°C.
2. Coat each side of each rack of ribs with 1 Tablespoon of Coffee Chilli Rub, ensuring you get an even spread.
3. Wrap each rack of ribs presentation side up in baking paper then aluminium foil to make 2 separate parcels. Be sure that they are fully sealed to retain all of the juices when cooking.
4. Place parcels in Kettle cooker/oven beside each other (avoid overlapping) and close lid/door.
5. Cook for 2 hours.
6. At 2 hours test for readiness by carefully opening one of the parcels and peel 2 x middle ribs away from each other using tongs.
7. Cook a further 15 minutes if required. When they separate easily they are ready to be basted.
8. To baste, fully open the parcels leaving the ribs sitting in the juices. Pour 1/2 of the BBQ Smokehouse Sauce bottle on each rack. Spread evenly with a basting brush.
9. Close the lid/oven and cook for a further 30 minutes. Ribs are ready when the sauce has taken on a caramelised look and should fall away from the bone easily.
10. Serve hot with a glass of Elderton red wine!