This delicious, tangy and exotic rib recipe is perfect for chill’in and grill’in on Father’s Day weekend.
A perfect pairing for our savoury and tangy PTG, Pinot Noir or quaffable Picnique Rouge! The zaatar & cumin brings out the earthy & spicy notes in the gamay and the Pinot Noir provides the tangy pairing to the lip-smacking pomegranate glaze. Serve these ribs with lime wedges, toasted pine nuts, a side of saffron rice and a fresh salad for a delicious middle eastern inspired BBQ.
When it comes to Middle Eastern cuisine, many dishes wouldn't be complete without the spice mix called za'atar. Typically, za'atar is a blend of dried thyme, oregano, marjoram, sumac, toasted sesame seeds, and salt, but as with any spice blend that is ancient there are many variations—and plenty of opinions about which is the right proportion for each ingredient. While you can purchase premade za'atar, you can also easily make your own at home. You may be amazed at how such a simple mixture is packed with big flavors: the sumac brings a citrus taste, oregano a slight bitterness, and marjoram a hint of sweetness. Overall, za'atar has a tangy and toasty essence.
Rib dry rub:
- ½ cup salt
- ¼ cup brown sugar
- 1 Tbsp cumin
- 1 Tbsp coriander
- 1 Tbsp zaatar
- 1 Tbsp sumac
- 1 Tbsp paprika
- 1 tsp cayenne
- 1 tsp mustard power
- 1 tsp black peppercorns
- 1 Tbsp garlic powder
- 1 Tbsp onion power
- ½ cup Ketchup or red pepper spread
- ½ cup Dijon Mustard
- ¼ cup Pomegranate molasses
- 2 Tbsp Maple syrup
- 1 Tbsp Fish sauce
- 1 tsp Worcestershire sauce
- 1 tsp Balsamic vinegar
- 1 tsp Apple cider vinegar
- Juice and zest of one lime
- 2 Tbsp crushed pink peppercorns
- 2 Tbsp zaatar
- Zest of one lime
1. Prepare the ribs and rub: Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
2. Combine the rub spices in a coffee grinder or mortar and pestle and finely grind. Whisk the mix in a small bowl. Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours.
3. Prepare the glaze. Mix together all ingredients and set aside.
4. Set up the grill for indirect grilling and place a large drip pan in the center, to finish the ribs. If using a charcoal grill, preheat it to medium or when ready to cook the ribs, pre-heat bbq grill to 275 C and wrap ribs tightly in foil to make a steam-packet. Let ribs cook slowly for 3-4 hours until almost falling off of the bone. This is the first cook. (This process can also be done in the oven at low heat 275 C for 3-4 hours in the same foil pack.)
5. When ribs are cooked, unwrap the foil pack or take off of the bbq. Brush the ribs with the first coat of glaze and put ribs on the top rack of the bbq to finish cooking at a medium-high heat. Turn off one side of the bbq to create indirect convection heat.
6. After 15 min re-glaze the ribs. The glaze will slowly start to lacquer. Check ribs frequently to make certain the glaze is not burning, rather, getting tacky and sticky and then eventually will form a delicious “bark” and will get smoky if using charcoal.
6. Fifteen minutes before the ribs are done, season them with the zaatar and pink peppercorn mix , sprinkling it on. Leaving a little to garnish the serving platter.
7. To serve, cut the racks in half or, for effect, just leave them whole. Sprinkle with remaining zaatar mix and lime wedges.
This recipe was created by our winemaker, Heidi Noble, while she was making the Chic Fille Merlot. The Chic Fille series is a side project where Heidi can creatively work with other varieties and styles outside of the core JoieFarm portfolio focus of aromatic Germanic and Burgundian varieties.
Chic Fille Merlot is a fresh, juicy example of what Merlot can be when it is not over-extracted in style. Heidi employed a partial lot of semi-carbonic, ambient cask-fermented Merlot that produced the juicy, fruit-forward splash of freshness she intended. The single vineyard is located in Peachland on a high bench overlooking Lake Okanagan, originally planted in the 1990s by the iconic Hainle family and now run by the Joie viticulture team. Its altitude and southern exposure really allowed for a long phenolic development without gaining to much alcohol. At a moderate 11% this wine is the perfect choice to incorporate into a meal where many wines are going to be enjoyed or afternoon of holiday imbibing that turns into a longer session of wines enjoyed with dinner!
This holiday season in particular, as we are unable to gather in larger groups with larger feasts being prepared, this wine and this recipe are a perfect match made for a smaller “covid-Christmas” dinner or New Years celebration.
This wine is a small-lot production with 120 cases produced. It is only available to our wine club members but is being offered to the general public for this short holiday window only.
Holiday Beef Stew with Prune Plums and Juniper
This is a lively and seasonally flavoured winter beef stew I imagined in the winery while making the Chic Fille Merlot during the 2019 vintage. It incorporates winter and holiday flavours like juniper, rosemary and clove to compliment the tangy sweetness of the prune plums and the Merlot. I have included a deep umami blast of miso and anchovy filet to deepen the flavours of both the stew and the wine. The juniper, tangerine and rosemary gremolata to finish really gives this stew deep winter aromatic flair as it hits the table.
I recommend serving this stew accompanied by a crusty loaf of bread, good butter and a watercress salad or green bean salad with a shallot and Dijon dressing. Spätzle, a creamy potato gratin or gnocchi would be excellent accompaniments to this stew as well.
For the stew:
- 2 lbs. Beef stew meat (chuck preferably)
- 1 Tbsp. olive oil
- 2 strips of bacon, cut into lardon
- 1 onion, finely diced
- 2 cloves garlic, minced
- 2 tsp of sugar
- 1 anchovy filet
- 1 Tbsp miso paste
- 1 Tbsp tomato purée
- ¼ cup rehydrated dried prune plums (liquid reserved) or 2 Tbsp Plum jam or compote
- ¼ cup brandy or amaro
- 2 cups red wine
- 1 litre beef stock
- 1 tbsp sherry vinegar
- 6 juniper berries, lightly crushed
- 2 bay leaves
- 1 clove
- 1 tsp paprika
- 1 tbsp fresh rosemary
- Salt and pepper
For the gremolata:
- 2 tbsp parsley, finely chopped
- 1 spring fresh rosemary, finely chopped
- 5 juniper berries, finely chopped
- ½ tsp black peppercorns, cracked
- 4 dried prunes or prune plums, roughly chopped
- Zest of one tangerine or orange
- ½ tsp Maldon salt
- Pre-heat oven to 275 F.
- Place a Dutch oven or casserole that can be covered and is appropriate size for oven braising over medium-high heat, and add oil. Season beef with salt and pepper. Brown meat well on all sides until golden and caramelized, for 10 minutes; remove from pot with a slotted spoon and reserve.
- In same pot over medium-high heat, render the bacon lardon until golden.
- Sauté onion and tomato paste with a large pinch of salt and some pepper. When they soften, about 5 minutes, sprinkle in the sugar, stir in the garlic, miso paste, anchovy filet (it will dissolve into umami goodness) paprika, juniper berries, clove, rosemary, and bay leaf. Return meat to pan and add the wine to deglaze the pan with first the brandy and then the wine, rubbing the caramelized bits off of the bottom of the pan while the alcohol evaporates. Season with a pinch of salt and pepper again. Add in the prunes and their liquid or the plum jam
- Add the warmed stock to cover the meat (add more stock or water if necessary); bring to a boil, then lower heat, cover, and simmer for 10 minutes on the stovetop. Transfer to the oven and braise for 5 -3 hours slowly, or until the meat is super tender. Season with the sherry vinegar and more salt and pepper to taste before serving.
The stew can be made in advance to this point; let sit for a few hours, or cover and refrigerate for up to a day before reheating and proceeding. Reheat before serving and if necessary, raise heat so sauce reduces and thickens and becomes glossy.
While reheating, make the gremolata.
This recipe for Savoury Sage and Squash Galette is inspired by our friends at Joy Road Catering at the Penticton Farmer’s Market. Every Thanksgiving, Chef Dana Ewart, famous for her galettes would bring squash galettes instead of Pumpkin pie on Thanksgiving weekend. Inspired by her "out-of the box thinking" I have included a recipe for a savoury squash version perfect for a Thanksgiving appetizer. Serve with Quotidien Brut or A Noble Blend.
Makes enough for 2- 9inch galette bases
- 2 cups all-purpose flour, preferably organic
- 3/8 t fine salt
- 1/8 t sugar
- 1 Tablespoon fresh sage, finely chopped
- 218g butter (5T salted 9.5T unsalted)
- 3T & 1t ice water
- 1 (2-pound) butternut or Kuri squash, peeled, seeded, and cut into 2- by 1/4-inch slices (4 cups)
- 1/2 teaspoon fine sea salt
- 3 tablespoons olive oil, divided
- 1 tablespoon butter
- 2 leeks (white and pale green parts only), thinly sliced crosswise
- 4 garlic cloves, not peeled (for roasting)
- 6 ounces ricotta or soft mild goat cheese, crumbled
- If making the pastry by hand, mix the flour, salt and sugar in a bowl big enough to play around in. Cut the salted butter into ½ inch cubes and unsalted into ¼ inch cubes. Using a pastry cutter, blend the butter into dry mixture until dough resembles a course meal. This can also be done in a Cuisinart by pulsing the butter into the dry ingredients. Sprinkle in the water, tossing lightly with hands or a for, or pulse again sparingly in the Cuisinart.
- Press dough into a solid mass, divide in 2 and wrap tightly in plastic. Push the pie dough into a ½ inch flattened disc or square (this will make rolling the dough a much easier task) and refrigerate. The dough can be frozen if well wrapped. For best results, rest the dough in the fridge 2 hours minimum. Resting the dough overnight is best.
- While the dough is chilling, preheat oven to 475°F with rack in the middle of the oven. Toss the squash and un-peeled garlic cloves with sea salt and 1 Tbsp oil. Arrange the mixture in 1 layer in a 17x12-inch shallow baking pan. Roast, stirring once halfway through roasting, until golden brown on edges and undersides, 20 to 25 minutes. Remove squash and roasted garlic cloves from the oven when they are soft to the squeeze and reduce oven temperature to 375°F.
- Meanwhile, wash leeks, then cook in remaining 2 tablespoons oil & butter with a pinch of sea salt in a 10-inch heavy skillet over medium heat, partially covered. Stirring occasionally until tender, 10 to 15 minutes. Transfer to a large bowl to cool slightly. Add squash, roasted garlic cloves (squeezed out of their jackets), ricotta or goat cheese, and 1/4 teaspoon pepper and toss gently.
- Assembling the Galette: Roll out dough onto a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer to a baking sheet. Arrange filling in an even layer in centre of dough, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. Cool on baking sheet on a rack 10 minutes before serving.
Note: Pastry dough can be chilled up to 1 day. Filling can be made 1 day ahead and chilled, covered.
This dish has a spot on Heidi's Thanksgiving every year. It's simple to make, absolutely delicious and pairs well with one of her favourite wines - En Famille Reserve Chardonnay!
- 4 Strips Spades Bacon
- 1 Shallot, chopped fine
- 1 T butter
- 1 Clove Garlic, chopped fine
- 4 Generous sprigs of thyme, leaves off and finely chopped
- Sweet corn on the cob
- Heavy Cream
- 1 Lemon
- Chives or Green onion
- Salt and pepper
- Cut the bacon into fine Lardon - sauté to render the fat. Sauté the shallot in the bacon fat and butter until translucent. Add garlic and sauté with shallot after shallot softens. Add thyme.
- Boil sweet corn until cooked (about 5 min). Cool and take off the cob.
- Sauté corn with the bacon shallot mixture for 5 min to warm. Add more butter if necessary.
- Add heavy cream to cover or to desired consistency. Do not boil the cream or it will split. Re-season with salt and pepper to taste.
- Add zest of one lemon and finely chopped chives or green onion to finish.
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