Pairing with Ancient Peaks

For National Red Wine Day, we’re pairing a delicious rib recipe that can pair with a variety of reds! Our top pairing with these oven baked barbecue ribs include the Cabernet Sauvignon, Cabernet Franc, and Oyster Ridge.



  • 4 pounds baby back pork ribs
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon cracked black pepper
  • ½ teaspoon cumin
  • 1 teaspoon chili or Cayenne pepper
  • 2 tablespoons olive oil


  • 2 cups barbecue sauce
  • 3 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • ½ – 1 tablespoon cayenne pepper
  • 1 teaspoon cracked black pepper
  • 1 teaspoon salt


  • Preheat the oven for 350 degrees.
  • Peel off tough membrane that covers the underside of the ribs. Place on a baking sheet or tray lined with foil.
  • Combine in a bowl: garlic powder, onion powder, paprika, salt, pepper, cumin, chili (or Cayenne).Sprinkle the seasoning mixture over the ribs and drizzle with oil. Rub the seasoning and oil over both sides of ribs.
  • Cover the tray with foil and bake for 2 hours.
  • In the last 5 minutes of baking, mix together sauce ingredients. Remove ribs from the oven and spread sauce mixture on top of the ribs.
  • Increase oven temperature to 460 degrees and return ribs to the oven (uncovered). Bake for 10 minutes. To lightly char and caramelize the ribs, put oven on broil for medium-high heat for 3 minutes.
  • Remove from oven, pour a glass of red wine, and let the ribs sit for 10 minutes to allow juices to soak and recirculate throughout the meat.


About Cabernet Franc

The 2018 Cabernet Franc offers floral red fruit aromas with oak-inspired accents of vanilla and baking spice. A sleek, polished texture unfolds with flavors of red currant, cherry, plum and tobacco, all converging into a beautifully weighted mouthfeel. Restrained acidity and youthful tannins add energy to a smooth, elegant finish.

About Oyster Ridge

The 2017 Oyster Ridge exemplifies Paso Robles’ growing renown as an elite region for Cabernet Sauvignon. The aroma profile presents a captivating intermingling of red fruits, blueberry and black currant with accents of mint, forest floor and toasted oak. An extravagantly deep palate cascades with luxurious layers of blackberry, boysenberry, black olive, chocolate, tobacco and cedar, all underpinned by hints of eucalyptus and baking spice. A plush, seamless texture exhibits a sleek sense of minerality, while firm, chewy tannins add a powerful touch to a seemingly endless finish.

About Cabernet Sauvignon

The 2019 Cabernet Sauvignon delivers vivid aromas of violet, boysenberry and black currant with trailing hints of tobacco. The texture is deep and seamless, cascading across the palate with dense flavors of blueberry, cherry and blackberry. Suggestions of black olive, vanilla and mint elevate the experience, which concludes with a remarkable integration of smooth, sleek tannins.