Oven Barbecued Baby Back Ribs with Roasted Brussel Sprouts and Pearl Onions

Carignan plays nicely with a little fat to calm the astringency.  At Social, we tend to pair wines of this nature with slow-cooked cuts of pork, the weirder the better. We prefer to use the cheeks, but since you are limited in terms of the pig-face parts you can get a hold of, we recommend baby back ribs.

Note: ovens vary wildly at these lower temperatures.  The ribs could take a lot longer than stated to cook, so start this early in the day.  If the ribs get done before you’re ready, no worries.  Either reheat them (this won’t hurt them at all) or just start the party early.

Wine Pairing: Spellwine Sangiovese 2007

Serves 4


  • Onions

  • 2 slabs of baby back ribs

  • ¼ cup paprika

  • ¼ cup brown sugar

  • 2 tablespoons salt

  • 1 tablespoon black pepper

  • 2 tablespoons dry mustard

  • 1 pound of brussels sprouts, trimmed

  • 1 pound of pearl onions, peeled

  • Bacon fat, if you have any, or vegetable oil

  • Flaky sea salt


  1. Peel the membrane off the back of each slab of ribs.

  2. Mix paprika, sugar, salt, pepper, and mustard.  Rub each rib thoroughly with this mix.  Be sure to use it all.  Wrap each slab in foil.

  3. Place the foil-wrapped slabs in a 250F oven, and leave them alone for about two and a half hours.  They are cooked when you can work a bone loose with a little effort.

  4. Heat the bacon fat in a skillet and add the brussels sprouts and onions. Cook them all in the pan until they begin to develop some dark spots. Then, toss them in the oven for around 20 minutes, or until tender.

  5. Reheat the ribs if necessary.  Cut the slabs into individual ribs (if you want to) and serve with the roasted vegetables.

  6. Serve with flaky sea salt on the side for a great textural contrast.

Recipe provided by Chef Jesse Sutton of Social Wine Bar 

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