Dave's Famous BBQ Ribs
Grape harvest season at Duplin Winery means two things: a crazy busy wine-making schedule and Dave's Famous Ribs. Each year Duplin co-owner Dave Fussell makes ribs for the hard-working wine production team. Lightly smokey with a touch of sweetness and a hint of tang, these ribs are the harvest-season treat dedicated Duplin wine production workers anticipate all year long.
Ingredients:
- 2 full racks of pork spare ribs, about 6 pounds
- ½ cup garlic-heavy dry rub such as Kent Rollins Red River Ranch Seasoning Original
- ½ cup Duplin Brice's Creek white wine
- 1 bottle Duplin Gourmet Muscadine Barbecue Sauce
- 1 cup eastern North Carolina vinegar barbecue sauce, such as George’s or Lane’s
Directions:
- Preheat a lidded grill to 275 degrees.
- While grill is heating, liberally sprinkle the dry rub on both sides of the ribs.
- Lay ribs meat side up directly on the hot grill grate and close the lid.
- Grill ribs for about 1 hour or until tender.
- While ribs are grilling, make the sauce. In a large saucepot blend together Duplin Brice’s Creek white wine, Duplin Gourmet Muscadine Barbecue Sauce and eastern North Carolina vinegar barbecue sauce. Cover pot and set sauce aside.
- Lift the grill lid.
- While ribs are still on the grill, cut them into small sections of about 4 ribs each. A knife should easily side through the ribs. If it doesn't, cook them a bit longer.
- Dip each rib section into the sauce in the pot. Lay ribs back on the grill and continue cooking for 5 to 10 minutes to set sauce.
- Remove ribs from the grill. Serve with more sauce on the side.
- Makes 6-8 servings.
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