Knights Bridge Winery
July 5, 2020 | Wine & Food Pairings | Knights Bridge Winery

Grilled Baby Back Ribs, Cornbread, Coleslaw and Green Beans + KB by Knights Bridge Red Blend

Grilled Baby Back Ribs, Cornbread, Coleslaw and Green Beans
KB by Knights Bridge Red Blend

Serves: 6
Prep time: 90 minutes
Cook time: 3 hours

Start the baby backs the night before in a brine, then while the ribs are smoking, bake the cornbread, toss the coleslaw, and sauté the green beans. This summer grilling menu comes together perfectly with the versatile KB by Knights Bridge Red Blend.

Baby Back Ribs

½ cup apple cider vinegar
4 cups water
1 tablespoon kosher salt
1 tablespoon freshly cracked black pepper
10 garlic cloves, smashed
1 bottle beer
2 cups chicken broth
2 teaspoons Worcestershire sauce
2 tablespoons soy sauce
3 pounds baby back ribs, silver skin removed

Dry Rub
¼ cup kosher salt
2 tablespoons dark brown sugar
3 tablespoons paprika
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dry mustard
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon ground allspice
1 tablespoon herbes de Provence

Using a sharp knife, remove thin membrane from back of each rib rack by slicing into it and pulling it off with a paper towel. In a large resealable bag or container combine all brine ingredients and refrigerate overnight. The following day combine all dry rub ingredients in small bowl. Remove ribs from brine, place on cutting board and slather with dry rub; let rest for 45 minutes. Place wood chips or wood block in outdoor grill and heat to 250° - 275° F. Place ribs on upper rack, meaty side up, in indirect heat, and smoke for 2 ½  - 3 hours, or until rack reaches 195° F. Remove from grill and sear with torch until all fat is fully rendered and a crispy crust develops on the outside of the rack, about two minutes. Combine 2 tablespoons apple cider vinegar and 2 tablespoon water in small bowl, brush on all sides of rack. Flip rack over, slice into three-rib sections and serve immediately.

Skillet Cornbread

½ cup unsalted butter, melted
⅓ cup honey
1 large egg
1 cup buttermilk
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup corn kernels (fresh or frozen)

Preheat oven to 400°F, place cast-iron skillet in oven to preheat. Whisk honey, egg, buttermilk, and melted butter. In a separate larger bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. Pour the wet ingredients into the dry ingredients and stir just until combined; fold in the corn (avoid over-mixing). Pour batter into hot skillet. Bake for 20 minutes or until the edges and top are golden brown and the center is cooked through. Cool for a few minutes before slicing and serving alongside butter and honey.

Green Beans

⅓ cup extra-virgin olive oil
1 lb. green beans, rinsed, trimmed, patted dry
Kosher salt
6 garlic cloves, thinly sliced
1 tsp. crushed red pepper flakes

Heat oil in a large skillet or wok over high until shimmering. Add green beans (the dryer they are, the less they will spatter when they hit the oil) and cook, covering skillet as needed if beans are spattering, until browned, about 3 minutes. Turn beans with tongs and redistribute so they brown evenly (don’t toss them since hot oil can easily slosh out of skillet or wok). Continue to cook, turning occasionally, until blistered and browned all over, about 4 minutes longer. Season with salt and add garlic and red pepper flakes. Cook, tossing occasionally, just until garlic turns golden, about 1 minute. Remove beans and garlic with slotted spoon and serve immediately.


½ medium Napa cabbage
½ medium green cabbage
½ medium red cabbage
3 medium carrots, peeled and shredded
½ cup loosely packed fresh parsley leaves, coarsely chopped
1 cup mayonnaise
2 ½ tablespoons apple cider vinegar
2 tablespoons Dijon mustard
¾ teaspoon celery seed
Kosher salt
Fresh ground black pepper

Remove outer leaves, core, and quarter the cabbages; cut each quarter crosswise in half and finely shred. Place the shredded cabbages in a very large bowl (you will have about 6 cups). Add the shredded carrot and parsley to the cabbage and toss to mix. In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Pour dressing over the cabbage and carrot then mix well. Enjoy immediately or refrigerator for about an hour to let the flavors mingle and the cabbages to soften.


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