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Sticky Oven Barbeque Ribs & Petite Sirah

Serve up the boldness with Weibel Family Vineyards Petite Sirah paired with these incredible, melt-in-your-mouth oven baked ribs! Our Mendocino County Petite Sirah has aromas of blueberry and licorice which gives way to flavors of blackberry, anise and black pepper and finishes with notes of vanilla and toasty oak. These flavors complement the sweet and tangy flavors of the barbeque sauce and pairs nicely with the pork baby back ribs.



  • 4 pounds (2 kg) baby back pork ribs

  • 2 teaspoons garlic powder

  • 1 teaspoon onion powder

  • 2 teaspoons paprika

  • 2 teaspoons salt

  • 1 teaspoon cracked black pepper

  • 1/2 teaspoon cumin

  • 1 teaspoon chili or Cayenne powder (optional)

  • 2 tablespoons olive oil


  • 2 cups (500ml) barbecue sauce

  • 3 tablespoons minced garlic

  • 2 tablespoons olive oil

  • 1 tablespoon Worcestershire sauce

  • 1/2 – 1 tablespoon cayenne pepper (optional for heat)

  • 1 teaspoon salt


  1. Preheat oven to 350°F (180°C).

  2. Peel off tough membrane that covers the underside/bony side of the ribs. Place on a baking sheet or tray lined with foil (or parchment paper).

  3. Combine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Cover tray with foil and bake for 2 hours.

  4. During the last 5 minutes of cook time, mix together sauce ingredients.

  5. Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture.

  6. Increase oven temperature to 460°F (240°C). Return ribs to the oven, uncovered, and bake for a further 10 minutes. Change oven settings to broil (or grill) on medium-high heat to lightly char and caramelize the edges (about 3 minutes).

  7. Rest for 10 minutes to allow the juices to recirculate back into the meat before slicing.

  8. Enjoy!

Recipe courtesy of Café Delites

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