Arger Martucci

Cabernet Sauvignon 2004 - Grilled Pork Ribs w/ Mustard-Bourbon Sauce

Pairs with Arger-Martucci Cabernet Sauvignon

Ingredients: Mustard Bourbon Sauce
(Serves 4-6) 
1  Tbs.  vegetable-oil  
2  bunches  green  onions,  chopped  
2  cups  chopped  white  onions  
8  large  garlic  cloves,  chopped  
2  cups  (packed)  golden  brown  sugar  
1  cup  ketchup  a  cup  tomato  paste  
1  cup  whole  grain  Dijon  mustard  
1  cup  water  
½  cup  Worcestershire  sauce     
½  cup  apple  cider  vinegar
½  cup  apple  juice
1  Tbs.  ground  cumin
1  ½  cups  bourbon

Ingredients: Rub and Baby Back Pork Ribs
2  Tbs.  ground  cumin
1  Tbs.  chili  powder
1  Tbs.  dry  mustard
1  Tbs.  coarse  salt
1  ½  tsp.  cayenne  pepper
1  ½  tsp.  ground  cardamom
1  ½  tsp  ground  cinnamon
6  pounds  baby  back  pork  ribs
(about  3  whole  racks)
 
Preparation: Sauce
Heat  oil  in  heavy  large  pot  over  medium-low  heat.  Add  green  onions,  white  onions  and  garlic  and sauté until  tender,  about  15  minutes.  Mix  in  all  remaining  ingredients,  adding  bourbon  last.  Simmer  sauce until  thick  and  reduced  to  7  cups,  stirring  occasionally,  about  1  hour.  Season  to  taste  with  salt  and pepper.  Sauce  can  be  prepared  2  weeks  ahead.

Preparation: Rub and Ribs
Mix first 7 ingredients in medium bowl. Rub spice mixture over both sides of rib racks. Arrange  ribs  on  large baking  sheet.  Cover  and  refrigerate  overnight.  Prepare  barbecue  (medium
heat).  Cut  rib  racks  into  4  to  6-rib  sections.  Arrange  ribs  on  barbecue.  Grill  until  meat  is  tender, occasionally  turning  ribs  with  tongs,  about  40  minutes.  Using  tongs,  transfer  ribs  to  work  surface.

Cut  rib  sections  between  bones  into  individual  ribs.  Arrange  on  clean  baking  sheet.  Transfer
3  cups  sauce  to  small  bowl;  place  remaining  sauce  in  small  saucepan  and  reserve.  Brush  ribs with sauce from bowl. Return ribs to barbecue. Place pan of reserved sauce at edge of BBQ  to  rewarm.  Grill  ribs until  brown  and  crisp  on  edges,  brushing  more  sauce  from  bowl  and  turning  occasionally,  about  10 minutes.  Serve.

Arger-Martucci Vineyards 2004 Cabernet Sauvignon 2008 California State Fair Wine Competition SILVER Medal Winner! 2009 San Diego Wine Competition SILVER Medal Winner! A Silver Medal Winner at both the 2008 California State Fair and 2009 San Diego International Wine Competition, the 2004 Cabernet Sauvignon was harvested from our Odyssey Vineyard on October 10-12th, at 25.1 brix. As is our customary approach, the grapes were de-stemmed and cold-macerated for 72 hours, and then fermented on the skins for 28 days. The wine was aged in a combination of French Nevers oak (40%), Hungarian oak (40%), and American oak (20%) for 22 months. This 2004 is comprised of 89% Cabernet Sauvignon, 6% Merlot and 5% Cabernet Franc. The bouquet is one of leather with a hint of tobacco and cinnamon, the latter of which comes from the Hungarian Oak. Winemaker Kosta Arger believes texture is very important to a wine’s character, and this wine has a solid structure with the lush mouthfeel we enjoy. The flavors are consistent with low-yield, hillside fruit—very intense, with black cherry and black pepper overtones. 986 cases produced. Buy Now

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